Quark – Whole Wheat Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g spelled flour (whole rain)
- 25 g wheat luten / luten
- 1 teaspoon salt
- 1 packet dry yeast
- 250 g low-fat quark
- 1 teaspoon honey
- 1 tablespoon oil, (nut oil or rapeseed oil)
- 125 g water, lukewarm
- 100 g carrot (s) or zucchini, rated
- 2 tablespoon sunflower seeds
- 2 tablespoon nuts, chopped
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients flour, wheat gluten, yeast and salt. Then add the low-fat quark, honey, oil and gradually add the water and knead for a few minutes until a uniform, sticky, moist dough is formed. Add grated zucchini and / or carrots or nuts / kernels if you like.
- Let the dough rise in a warm place for about 1 1/2 hours until it has doubled.
- Put the dough in a small, oiled loaf pan (20 cm) and let rise again for about half an hour, until it has visibly risen, shape into a loaf and place on a baking sheet or put the dough in an appropriate shape.
- In the meantime, preheat the oven to 200 ° C top / bottom heat and bake the bread on the wire rack on the 2nd rack from the bottom for about 55-60 minutes.
- If the bread gets too dark, cover with aluminum foil beforehand. It is best to do a chopstick test before taking it out. Let cool down and let rest overnight.
- This bread is very juicy, mild and tender. It is very low in calories (depending on how many nuts you add) and very rich in protein. That is why it is very filling. It`s also great for dieting. It contains per 100 g (without nuts)
- 170 kcal
- 11 g protein
- 24 g of carbohydrates
- 2 g of fat
- The bread is enough for 15 slices of each
- 80 kcal
- 5.5 g protein
- 11 g of carbohydrates
- 1 g fat
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