Moist wholemeal bread without yeast

Ingredients for 1 servings:

• 350 g wholemeal rye flour
• 350 g spelt flour
• 2 bags of baking powder
• 2 pinches of salt
• 2 eggs
• 500 g low-fat curd cheese
• 1 tbsp beetroot
• 100 ml sparkling water
• 75 g oat flakes
• 75 g sunflower seeds
• some fat for the mold

Instructions

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

Mix the rye flour, spelt flour, and baking powder with 2 pinches of salt. Add the eggs and beetroot syrup and knead everything vigorously with a mixer. Mix the quark into the mixture. Gradually add the water and knead until the dough has the right consistency, i.e. is no longer too sticky. Finally, knead in oats and/or sunflower seeds, if desired. Grease and flour a loaf pan, pour in the dough, and smooth it out. Bake for approx. 60 minutes at 200°C. After the first 10 minutes, make a small cut lengthwise along the top. You can use honey instead of beetroot syrup, but use a little less, otherwise it will be too sweet. Carbonated water will make the bread fluffier.