Summary

Ingredients

• 1 kg flour, gluten-free (e.g. from Schär)
• 500 g low-fat quark
• 3 packs baking powder, gluten-free
• 2 teaspoons, heaped salt
• 150 ml milk
• 4 egg (s)
• 2 handfuls sunflower seeds, or walnut kernels or pumpkin seeds - or leave out
• 1 egg yolk, alternatively coffee cream mixed with water

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Instructions

1. Preheat the oven to 180 degrees circulating air or 200 degrees top / bottom heat - yes, you can!
2. Mix the flour, salt and baking powder together. If desired, add the grains at the same time. Mix the quark with the 4 eggs and first of all 150 ml milk, add to the flour mixture and knead well. This is a bit difficult at the beginning because the dough is quite heavy due to the quark - but it will be fine! If the dough is still too dry, add a small dash of milk. Not too much - you want to shape bread.
3. Shape 2 long loaves of bread, place on a baking sheet (I recommend lapping this with baking paper). Brush the surface with egg yolk (or the cream-water mixture) - if you like, sprinkle a few more grains over it - and immediately put in the oven.
4. Baking time approx. 40-55 minutes. That depends on your oven - better a bit longer, because a soggy middle piece in bread is not really tasty.
5. Give the bread a chance to cool down a little after baking. If it is lukewarm, it can already be cut, if it has cooled down, it can be cut even better.
6. For non-allergy sufferers: The recipe works just as well with wheat flour.