John Myers
Bread / Roll: Nut Bread with Quark
The perfect bread / roll: nut bread with quark recipe with a picture and simple step-by-step instructions.
- 100 g Rye flour
- 250 g Spelled flour
- 80 g Ground nuts
- 1 packet Dry yeast
- 14 g Salt
- 75 g Natural sourdough liquid in a bag
- 250 g Quark lean
- 250 g Water
- Mix the types of flour with nuts, dry yeast and salt. Add the sourdough and quark and stir in the food processor. (approx. 1 minute)
- Carefully and slowly add lukewarm water. (approx. 50 ml) The dough must be smooth and detach itself from the edge of the bowl. Now knead for about 10 minutes.
- Line a baking sheet with paper or foil and flour.
- Shape the dough into a loaf, cut into it and then cover it with a bowl and let it rise in the oven at about 40 degrees until the volume has roughly doubled.
- Preheat the oven to 250 degrees, insert an empty tray and sprinkle the bread with salted water and dust a little with flour.
- Lower the temperature to 220 degrees, put the bread in the oven and pour cold water onto the hot tray. Close the door immediately.
- Approx. Bake for 40 minutes until the bread has a nice brown crust.
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