Buckwheat spelt bread

Ingredients for 1 servings:

• 1 cube of yeast, fresh
• ½ liter of lukewarm water
• 250 g low-fat curd cheese
• 300 g spelt flour, type 1150
• 200 g spelt flour, type 630
• 150 g buckwheat flour
• 100 g sunflower seeds, pumpkin seeds, linseed, sesame
• 50 g oat flakes, wholegrain
• 1 tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

Whisk the yeast with water and quark. Gradually add flour, salt, and seeds of your choice. Knead all ingredients into a smooth dough. Line a round cake tin (approx. 30 cm) with baking paper or grease it. Pour the dough into the tin and brush with water. Sprinkle more seeds and oats on top, if desired. Cover the bread and let it rise in a warm place for 20 minutes. Then place the bread on the bottom rack of the preheated oven and bake at 230°C (top and bottom heat) for about 50 minutes. Cover the bread for the last 25 minutes to prevent it from getting too brown and the seeds sprinkled on top from burning. Let the bread cool for at least 2 hours, otherwise it will break when sliced.