Summary

Ingredients

• 375 g spelled flour
• 125 g wheat flour
• 300 ml malt beer
• 100 ml water
• 1 pack dry yeast
• 1 tablespoon sugar beet syrup
• 1 tablespoon quark or yogurt
• 1 teaspoon, leveled herbal salt
• 0.5 teaspoon ½ salt
• 2 teaspoons spice mix (bread spice)
• 1 pinch (s) coriander
• 1 pinch (s) fenugreek
• 3 tablespoon poppy seeds
• 2 tablespoon chives
• oatmeal

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Instructions

1. Mix the malt beer with water and briefly heat it up in the microwave. Stir in the dry yeast together with the sugar beet syrup and let rise for 20 minutes.
2. Line a loaf pan with baking paper and sprinkle a few oat flakes on the bottom of the pan.
3. Put the flour, all the spices, curd cheese, chives, and poppy seeds in a large bowl. Pour the yeast mixture into the flour mixture and mix everything well with the dough hook of the mixer for approx. 10 minutes. Pour the rather sticky dough into the loaf pan and distribute it evenly, sprinkle with oat flakes and cover for another 15 minutes.
4. Cut the bread diagonally several times. Place a bowl of hot water on the bottom of the oven and bake the bread at 220 ° C top / bottom heat for 50-55 minutes. Take out, tilt out of the mold and let cool down.
5. Tip: I always let the yeast go as follows: Preheat the oven to 50 ° C for 5 minutes, then switch it off and let the yeast rise in the residual heat. Then I let the dough rise again in the residual heat for 5 minutes, but then outside for the remaining 10 minutes, since I have to preheat the oven to 220 ° C.
6. I always bake bread in my oven on the bread setting at 220 ° C. Anyone who has this function should also choose this.