Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g spelled flour type 630
- 100 g wholemeal spelled flour
- 10 g tartar bakin powder
- 2 pinch (s) sugar
- 1 pinch (s) salt
- 100 g quark
- 100 g milk
- 80 g water
- Flour to work with
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (convection) and place an ovenproof dish with water on the bottom of the oven. The steam creates a nice crust.
- Put both flours with the tartar baking powder, sugar and salt in a bowl and mix with a whisk. Add the quark, milk and water and knead with the dough hook of the hand mixer until a smooth, firm dough is formed.
- Flour your hands lightly, take the dough out of the bowl and divide it into four equal pieces. Roll each piece into an elongated baguette roll between your hands and place them on a baking sheet lined with baking paper, spaced apart.
- Bake the rolls for 25 minutes at 200 ° C (fan oven).
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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