John Myers
Ingredients for 1 servings:
- 250 g spelt flour (wholemeal)
- 200 g barley, (naked barley, whole grain) ground
- 50 g cane sugar, OR more
- 300 g sourdough
- Water to rinse the jar
- 1 pinch of salt
- 1 tsp cinnamon powder
- 2 eggs
- 180 g low-fat curd cheese 0.5%
- 80 g sultanas
- 300 g sour apples (2 pieces)
Instructions
Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes
with sourdough
Line a 30 cm loaf pan with baking paper. Combine the sourdough and quark with the eggs. Combine the dry ingredients and add them to the sourdough, egg, and quark mixture. Mix on high for 5 minutes; it should resemble a sponge mixture. Add the sultanas and the coarsely grated apples around the semolina, and mix well. Pour into a 30 cm loaf pan lined with baking paper, smooth the surface, cover with a damp linen cloth, and let it rest until the dough reaches the top of the pan. Place in a cold oven at approximately 140°C (convection oven) for about 65-70 minutes; use a needle to check. The bread will be moist but not sticky. TIP: The bread tastes moister if it’s allowed to sit for a day. To do this, let the cooled bread sit well wrapped overnight. My own recipe.
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