Spelt bread with herb curd

Ingredients for 1 servings:

• 500 g spelt flour type 1050
• 1 ½ bags of baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 handful of oat flakes
• 1 tsp sesame, as desired
• 2 tbsp onion(s), roasted
• 200 g herb quark, 40% fat
• 125 g yogurt, 3.5% fat
• 180 ml water, warm
• 2 carrots, grated
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

without yeast, with baking powder

First, mix the dry ingredients thoroughly, then fold in the quark and yogurt, and finally the grated carrots. Only now add the water. The dough should remain thick and sticky. Mix everything well using a food processor and the dough hook. Preheat the oven to 220°C. Grease a king cake pan well and sprinkle with breadcrumbs. Pour the dough into the pan and briefly cut it in lengthwise with a knife. Place the pan on a wire rack, second rack from the bottom. Bake for 10 minutes at 220°C using top/bottom heat, then reduce the temperature and continue baking for another 50 minutes at medium heat, approx. 170-180°C. Check the bread occasionally. It should slowly turn a nice brown. After baking, let it cool slightly and carefully remove it from the pan. Tip: If the bread is still a little moist on the bottom, put it back in the oven without the baking tin for another 10 minutes at about 160 °C, then it will be nice and crispy on all sides.