Summary

Ingredients

• 350 g flour / wheat vapor
• 250 g quark, (20%)
• 75 ml water, (lukewarm)
• 70 g butter, (melted)
• 1 teaspoon lemon (zest), grated
• 2 teaspoons salt
• 2 teaspoons sugar
• 20 g yeast, (1/2 cube)
• 2 small onions, diced
• 150 g bacon, pork belly (Gelderlander) - diced
• 200 g fruit, dried, mixed (plums, apples, pears) - diced
• 6 juniper berries, pressed down
• 2 bay leaves
• 20 ml port wine
• Clarified butter

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Instructions

1. Cut the dried fruits and pour the port wine over them - marinate for about 2 hours.
2. Drain the quark through a cloth.
3. Put the flour in a bowl. Make a well in the middle, add water, crumble the yeast into the water. Add sugar and 3 pinches of salt. Mix a little and cover with flour.
4. Let the pre-dough rise in a warm place for half an hour to three quarters of an hour.
5. Leave out the bacon with a little clarified butter or oil and sauté the onions until translucent with the juniper and bay leaf. Let cool down!
6. Mix the pre-dough with the quark and butter to form a dough.
7. Cover and let rest in a warm place for about 15 minutes.
8. Fish the juniper berries and bay leaves from the bacon and onion mixture.
9. Pour the bacon and onion mixture (including all the left out fat) into the dough, add a good amount of dried fruit, mix well and fill into a loaf pan.
10. Let rise in a warm place for another 2 hours.
11. Can also be well prepared and walk for a good 4 hours!
12. Bake in a preheated oven at 190 ° C for about 30-45 minutes.
13. Do a wooden needle test in between, so stick a wooden skewer in, as soon as nothing sticks it is done!
14. The perfect accompaniment to duck or goose.