John Myers
Ingredients for 2 servings:
- 1 kg flour, gluten-free (e.g. from Schär)
- 500 g low-fat curd cheese
- 3 packs of baking powder, gluten-free
- 2 tsp, heaped salt
- 150 ml milk
- 4 eggs
- 2 handfuls of sunflower seeds, or walnut kernels or pumpkin seeds – or omit
- 1 egg yolk, alternatively coffee cream mixed with water
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes
crispy on the outside, moist on the inside, with baking powder
Preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat—yes, now! Mix the flour, salt, and baking powder. If desired, add the seeds right away. Mix the quark with the 4 eggs and 150 ml of milk, add to the flour mixture, and knead thoroughly. This will be a bit difficult at first because the quark makes the dough quite heavy—but it will work! If the dough is still too dry, add a small splash of milk. Not too much—you want to form loaves. Form 2 oblong loaves, place them on a baking sheet (I recommend lining it with baking paper). Brush the surface with egg yolk (or the cream and water mixture)—if you like, sprinkle on a few seeds—and immediately bake in the oven. Baking time: approximately 40-55 minutes. This depends on your oven—it’s better to leave it a bit longer, as a soggy center in the bread isn’t particularly tasty. After baking, give the bread a chance to cool slightly. When it’s lukewarm, it’s ready to slice; once it’s cooled, it’s even easier to slice. For those without allergies: This recipe works just as well with wheat flour.
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