Filled quark and oil bread

Ingredients for 1 servings:

• 500 g flour
• 250 g low-fat curd cheese
• 170 ml olive oil
• 3 eggs
• 1 packet of baking powder
• 1 tsp salt
• 150 g tomatoes, peeled, from the can
• 100 g salami, sliced
• 50 g fried onions
• 100 g Gouda, grated
• Milk, for brushing
• Sea salt, coarse, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Grease a loaf pan. Preheat the oven to 180°C (top/bottom heat). Cut the tomatoes into pieces. In a mixing bowl, mix the flour with baking powder and salt, then add the quark, olive oil and eggs. Knead the mixture with a dough hook until you have a smooth dough. Knead the dough again well on a floured surface and roll it out into a rectangle the size of the loaf pan. Now cover the rolled out dough first with the finely chopped tomatoes, then with the salami, then with the fried onions and finally with the cheese. Leave a 3-5 cm border at the top and bottom left unused. Then roll up the dough from the narrow side and place it in the pan with the seam facing down. Make a small cut in the surface of the dough with a knife, lightly brush with milk and sprinkle with coarse salt. Bake in the bottom third of the pan for about 1 hour. Towards the end of the baking time, do a skewer test. Leave in the oven for an additional 5 minutes, if desired. After cooling briefly, turn the dough out onto the baking sheet and enjoy warm or cold. If you like, you can also fill the bread with bacon strips or pieces instead of salami.