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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- In my oven, this baking time is just right. It can of course vary with other ovens.
- Toss the finished bread on a cake rack, if you knock on the floor, it has to sound hollow, then it`s done.
- 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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