Wholemeal Bread with Quark

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 400 g spelled, or whole wheat flour
  • 200 g rye, or whole wheat flour
  • 220 g rains, mixed, flax seeds, poppy seeds, sunflower or pumpkin seeds
  • 500 g low-fat quark
  • 300 ml water
  • 1 cube yeast
  • 1 tablespoon turnip greens
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • Fat, for the shape
Wholemeal Bread with Quark
Wholemeal Bread with Quark

Instructions

  1. I own a flour mill and always grind the grain fresh. If there is none, use ready-made flour. When grinding myself, I leave some of the flour a little coarser, but that`s a matter of taste.
  2. Mix the flour with the grains. Mix the warm water with the quark in a second bowl. Add the remaining ingredients to the quark-water mixture. Then mix the liquid with the flour with the dough hook of the hand mixer. The dough is relatively sticky and cannot be kneaded with your hands.
  3. Grease a loaf pan and add the batter. I smooth it out with a damp spoon. Cut the dough into a diamond shape with a sharp knife. Bake the bread at 150 ° for one hour.
  4. In my oven, this baking time is just right. It can of course vary with other ovens.
  5. Toss the finished bread on a cake rack, if you knock on the floor, it has to sound hollow, then it`s done.
  6. This recipe is very variable. Sometimes I use spelled, sometimes wheat. Sometimes more, sometimes less rye and always different grain mixtures. It always tastes good. You can also - at least partially - replace the flour with white flour.

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