Felix Klemme Bread

Ingredients for 1 servings:

• 150 g flaxseed, crushed
• 300 g low-fat quark (low-fat curd cheese)
• 5 eggs
• 100 g walnut flour, defatted, alternatively any other nut flour
• 1 tsp cream of tartar baking powder or baking soda
• 1 tsp salt
• some pumpkin seeds
• some pumpkin seed oil
• 5 tomatoes, dried
• 1 tbsp tomato paste
• some herbs, Italian, dried
• basil, fresh
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Dolomiti Power Bread

Soak sun-dried tomatoes in water a few hours beforehand. Preheat oven to 160°C. Grease a loaf pan. Knead the flaxseed, low-fat curd cheese, eggs, flour, salt, baking powder, and dried herbs into a dough. Divide the dough into thirds. Press the first third into the pan. Add the chopped sun-dried tomatoes and tomato paste to the second third, mix well, and layer on top. Add finely chopped basil and a little pumpkin seed oil to the third third. Mix together and place in the pan as the final layer. Decorate with pumpkin seeds and bake for about 45 minutes at 160°C. The bread will theoretically keep in the refrigerator for up to a week and tastes best toasted.