John Myers
Ingredients for 1 servings:
- 500 g low-fat curd cheese
- 4 eggs, size M or size L
- 2 tsp salt
- 150 g oat flour
- 150 g oat bran
- 1 tbsp psyllium husk flour
- 50 g flaxseed meal
- 50 g sunflower seeds, peeled
- 50 g pumpkin seeds
- 50 g oat flakes, wholegrain
- 1 pack of cream of tartar baking powder
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
for a rectangular shape of 25 x 11 cm, for approx. 17 slices
Preheat the oven to 200°C (top/bottom heat). Combine the eggs and low-fat quark in a bowl and mix until smooth. Then add all the other ingredients and mix again. I like to use my hands. Pour the dough into a 25 x 11 cm rectangular pan. If you like, you can decorate the bread with some sunflower seeds and/or oat flakes. Bake in the preheated oven for about an hour on the middle rack. Since every oven works differently, you may want to use a piece of aluminum foil to cover the bread if it’s not quite baked through but is already starting to turn brown. You can also use other seeds or nuts. This bread can be adapted in many ways. Approx. 107 kcal per serving based on 16 slices. Chef’s recipe editor’s note: If you don’t want to use aluminum foil, use parchment paper or baking paper to cover it. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.
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