Delfina's hearty quark bread

Ingredients for 1 servings:

• 100 g rye meal, medium
• 125 g water, boiling
• 180 g sourdough (rye sourdough)
• 50 g rye flour, type 1150
• 250 g wheat flour, type 1050
• 75 g low-fat curd cheese
• 8 g yeast, fresh
• 10 g salt
• 80 g water
• Flakes, 5-grain for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 35 minutes

Mixed bread with bran filling

For the soaked dough, pour water over the bran and let it swell for 3 hours. Now mix all the ingredients in a food processor with the spiral mixer for 8 minutes until you have a smooth dough. Let it rest, well covered, for 30 minutes. Now shape the dough on a floured work surface, first into a round, then into an oblong shape. Spray with water and roll in the 5-grain flakes. Place the dough, seam down, in a proving basket and leave to prove, well covered, for 60 minutes. Preheat oven to 260°C (top/bottom). Once the dough has risen, turn it out onto a hot baking stone (or a baking sheet in a pinch). Steam well and bake for 10 minutes. Now reduce the temperature to 210°C (425°F) and bake the bread for a further 40 minutes.