Filled Quark and Oil Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 500g flour
- 250 g low-fat quark
- 170 ml olive oil
- 3 egg (s)
- 1 packet baking powder
- 1 teaspoon salt
For the filling:
- 150 g tomato (s), peeled, from the can
- 100 g salami, sliced
- 50 g fried onions
- 100 g Gouda cheese, rated
- Milk, for brushing
- Sea salt, coarse, for sprinkling
Print Recipe
Pin Recipe Instructions
- Grease a loaf pan. Preheat the oven to 180 ° C top / bottom heat.
- Cut the tomatoes into pieces. Mix the flour with baking powder and salt in a mixing bowl and then add the quark, olive oil and eggs. Knead the mixture with a dough hook to form a smooth dough.
- Knead the dough well again on a floured work surface and roll out into a rectangle, corresponding to the width of the loaf pan. Now top the rolled out dough with the chopped tomatoes, then with the salami, then with the fried onions and finally with the cheese. Do not cover a margin of 3 - 5 cm above and below. Then roll up the dough from the narrow side and place it in the mold with the seam facing down. Briefly cut the surface of the dough with a knife, brush lightly with milk and sprinkle with the coarse salt.
- Bake the form in the lower third of the approx. 1 hour. Make a stick test towards the end of the baking time. Leave in the oven for 5 minutes longer, depending on the situation.
- After cooling down briefly, turn the dough out on the pan and enjoy it warm or cold.
- Depending on your preference, the bread can also be filled with bacon strips or pieces instead of salami.
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