Moist Wholemeal Bread Without Yeast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g wholemeal rye flour
- 350 g spelled flour
- 2 sachets baking powder
- 2 pinch (s) salt
- 2 egg (s)
- 500 g low-fat quark
- 1 tablespoon turnip tops
- 100 ml water (sparkling water)
- 75 g oatmeal
- 75 g sunflower seeds
- some fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix rye flour, spelled flour and baking powder with 2 pinches of salt. Add eggs and turnip tops and knead everything vigorously with the mixer. Mix the quark with the mass. Then gradually add the water and knead until the dough has the right consistency, i.e. H. is no longer too sticky. Finally, knead in the oat flakes and / or sunflower seeds as desired.
- Grease a loaf pan and dust it with flour, add the dough and smooth it out.
- Bake for about 60 minutes at 200 ° C. After the first 10 minutes, make a slight incision along the top.
- Instead of turnip tops you can also use honey, but then a little less otherwise it will be too sweet.
- When the water is carbonated, the bread becomes looser.
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