Protein Bread with Gluten
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g low-fat quark
- 3 large egg (s)
- 100 g flaxseed, crushed
- 4 tablespoon bran (wheat bran)
- 2 tablespoon spelled flour or wheat flour
- 100 g almond (s), round
- 100 g luten
- 40 g sunflower seeds
- 1 cube fresh yeast or pack dry yeast
- 0.5 teaspoon ½ guar gum, possibly
- 1 teaspoon salt
- 100 ml vegetable stock, lukewarm
Print Recipe
Pin Recipe Instructions
- Put the eggs and all solid ingredients in a bowl and mix well. Dissolve the yeast in the lukewarm vegetable stock and add to the other ingredients. Knead everything well and let rise in a warm place for about an hour.
- Then stir again and place in a loaf pan. Let rise again for about 1/2 hour.
- Bake in the fan oven for about 60 minutes at 150 ° C. I have no experience with other ovens - everyone has to convert them for themselves.
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