Healthy oat and curd bread

Ingredients for 4 servings:

• 450 g oat flour or home-ground fine oat flakes
• 50 g flaxseed meal
• 1 packet of baking powder, gluten-free if necessary
• 1 tsp salt
• 500 g low-fat curd cheese
• 3 eggs, size M
• 1 tbsp sunflower oil
• 60 ml milk or plant milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

rich in protein and juicy, also gluten-free

For a gluten-free version, the oat flour and baking powder must be gluten-free. If using oats, first grind them in a blender, grain mill, or Thermomix to make oat flour. Preheat the oven to 180°C (top/bottom heat). Mix the oat flour, flaxseed meal, baking powder, and salt in a large bowl. Then add the quark, eggs, oil, and milk. Mix or knead everything together, best in a food processor or with a hand mixer, until you have a tough and sticky dough. Grease a loaf pan and line it with baking paper, if possible. Pour the dough into the pan. Don’t worry if the dough is a bit difficult to pour into the pan at this point; it’s meant to be. Then smooth the dough out as best as possible and brush the top with water. Place the bread in the oven on the middle rack at 180°C (top/bottom heat) for about 50 minutes. After about 15 minutes of baking, score the top lengthwise with a knife to prevent uneven cracking. After baking, let the bread cool briefly, then remove it from the pan and place it on a wire rack to cool further. The bread will keep for at least a week, covered.