Low-fat quark bread with type 405 flour

Ingredients for 1 servings:

• 300 ml apple juice, room temperature
• 1 sachet of dry yeast or 20 g of fresh yeast
• 1 tbsp honey or agave syrup
• 500 g wheat flour type 405
• 50 g malt flour, active, optional
• 1 tsp salt
• 2 tbsp sesame seeds plus a little more for sprinkling
• 1 tbsp gluten, optional, for better structure and crumb
• 250 g low-fat curd cheese
• 1 tbsp neutral oil, e.g. rapeseed oil
• some flour for the work surface or some fat for a baking pan
• 1 tbsp sunflower seeds or flax seeds, optional

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 35 minutes

optionally with extra gluten

Gently warm the apple juice to approximately 30-35°C. Dissolve the yeast and honey in the apple juice and let it rest for 10 minutes until bubbles form. Combine the flour, active malt flour, salt, sesame seeds, and optional gluten in a large bowl. Add the low-fat quark, oil, and the prepared yeast mixture. Knead everything into a smooth dough. The dough should be soft and elastic, but not sticky. Cover the dough in the bowl and let it rise in a warm place for approximately 1 hour, until it has visibly increased in size. Shape the dough into a loaf on a lightly floured surface or place it in a greased loaf pan. Brush the bread with water, sprinkle with sesame seeds and, if desired, sunflower seeds, and let it rise, covered, for another 30 minutes. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Place a heatproof bowl of water on the bottom of the oven to give the bread a nice crust. Bake the bread for 35-40 minutes. Tap the bread: If it sounds hollow, it’s done. Let the bread cool completely on a wire rack.