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Grain bread with spelt and quark

updated

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Ingredients for 1 servings:

  • 210 g wholemeal spelt flour
  • 160 g spelt flour type 630
  • 130 g spelt flour type 1050
  • 15 g baking malt (spelt baking malt)
  • 1 packet of dry yeast
  • 15 g salt
  • 1 pinch(s) of sugar
  • 500 g quark
  • 3 m.-large egg whites
  • 150 g sesame, sunflower seeds, pumpkin seeds, linseed

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes

Combine the dry ingredients and then knead with the quark and egg whites to form a smooth dough. Cover and let rise until doubled in size. Preheat the oven to 210°C (top/bottom heat). While the oven is preheating, knead again and shape into a loaf. Cover and let rise again. Bake for 10 minutes in the hot oven, then reduce the temperature to 180°C (350°F) and bake for another 40-50 minutes. Let cool and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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