John Myers
Ingredients for 1 servings:
- 500 g spelt – whole grain, ground
- 2 eggs
- 1 lemon(s), untreated, grated peel
- ½ tsp vanilla powder (bourbon)
- 250 ml milk
- 1 bag of yeast, Alnatura
- 60 g margarine, unhydrogenated / butter
- 40 g fructose
- 1 pinch of salt
- Flour
- 500 g quark (low-fat quark)
- 30 g cornstarch (Mondamin)
- 40 g fructose
- ½ lemon(s), untreated, grated peel
- 50 g raisins
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
Knead the ingredients for the dough. Cover and keep warm for about 60 minutes. Knead again. Roll out. As flat as possible; mine was about 130 x 30 cm. Mix the ingredients for the filling and spread a thin layer on the dough. If it’s too thick, the curd will collect at the bottom during baking. If you don’t use all of it, it can also be used as a dessert or eaten straight away. Roll up and divide into two strands. Braid the loaf and let it rise again on a baking tray lined with baking paper for about 30 minutes. Or place in a 35 cm loaf pan lined with baking paper. The baking time will be slightly longer in this case; do the needle test. Bake in an oven preheated to 160°C fan/convection oven for 40 minutes. Preheat to 180°C with top and bottom heat.
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