Low-carb bread with potato fiber

Ingredients for 1 servings:

• 250 g quark
• 250 g Greek yogurt
• 3 m.-sized eggs
• 50 g potato fiber
• 100 g wheat bran
• 20 g coconut flour
• 20 g psyllium husk flour
• 2 tsp baking soda
• 1 tsp bread spice mix
• 1 tsp salt
• n. B. Körner

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, mix all the dry ingredients thoroughly. Then add the quark, yogurt, and eggs and mix well. Pour the dough into a silicone mold and smooth it out with a damp spatula. Sprinkle the loaf with seeds, if desired. Cover the dough and let it rest for 15 minutes. Preheat the oven to 180°C (top/bottom heat). Bake the bread for 60 minutes. The bread will easily keep for a week in the refrigerator.