Fitness bread – high in protein and low in gluten

Ingredients for 1 servings:

• 200 g oat flakes, wholegrain
• 250 g oat flakes, fine
• 50 g rye flour
• 2 packets of baking powder
• 1 tsp salt
• 1 pinch(s) curry powder
• 2 tbsp, heaped flaxseed
• 2 tbsp, heaped chia seeds
• 2 tbsp sunflower seeds
• 2 m.-sized eggs
• 500 g low-fat curd cheese
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar or balsamic vinegar
• 50 ml water
• ½ tsp sesame seeds
• ½ tsp poppy seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C (top/bottom heat). Grind 100g of the whole-grain oats into flour in a smoothie maker or blender. Combine the oat flour with all the other dry ingredients in a bowl. Make a well in the bowl and mix the eggs, quark, and wet ingredients well using the whisk attachment of a hand mixer. Knead the egg and quark mixture into the oat mixture, ideally using the dough hook of a hand mixer. With wet hands, shape the firm dough into one long loaf or two short loaves, cut into them about one centimeter deep with a knife, and sprinkle with sesame and poppy seeds. Bake on a baking sheet lined with baking paper in the lower middle of the oven at 200°C (top/bottom heat) for about 55 minutes. This bread is very digestible and delicious with sweet spreads or cheese.