Protein bread

Ingredients for 4 servings:

• 200 g low-fat curd cheese
• 4 eggs
• ½ tsp salt
• 180 g muesli, organic, unsweetened
• 25 g quinoa
• 24 g psyllium husks

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 40 minutes

without flour or yeast

Place the low-fat curd cheese, eggs, and salt in a sufficiently large bowl and mix well. Add the muesli (I use 5-grain organic muesli) and knead thoroughly, preferably by hand (this makes the muesli considerably softer), then let the mixture swell for about 10 minutes. Now add the quinoa and psyllium husks and stir everything in thoroughly (this is also best done by hand). Shape the dough into an oval shape and let it rest in the bowl, covered with a cloth or cling film, for a good 20 minutes. Preheat the oven to 180 degrees (top/bottom heat). Place baking paper on a baking sheet and sprinkle some muesli on it. After 20 minutes, remove the bread, which will now have a slightly firmer consistency, from the bowl and shape it into a loaf. Once shaped, place it on the baking paper and roll it slightly in the previously sprinkled muesli. Make a slit lengthwise on the top to prevent it from splitting during baking. Bake on the middle rack for 60 minutes, then let cool uncovered for about 2 hours.