Mom's protein bread with nuts

Ingredients for 1 servings:

• 250 g oat bran
• 500 ml low-fat curd cheese
• 6 eggs
• 3 tbsp, heaped spelt flakes
• 3 tbsp, heaped wheat bran
• 3 tbsp, heaped oat flakes
• 2 tbsp, leveled psyllium husks
• 2 tbsp, heaped sesame seeds
• 2 tbsp, heaped chia seeds
• 2 tbsp, heaped flaxseed
• 2 tbsp, heaped sunflower seeds
• 2 tbsp, heaped seeds, mixed e.g. seeds mix
• 15 nuts, e.g. nut mix
• 5 walnut halves
• 1 tsp, heaped salt
• 1 ½ tsp, heaped baking powder
• 1 ½ tsp, heaped vegetable stock
• 2 tbsp water, lukewarm
• Butter for the mold
• Breadcrumbs for the form

Instructions

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

low carb, for a bread baking pan

Beat the eggs with 2 tablespoons of water until frothy. Add the low-fat quark. Cut or chop the nuts (amount and type according to taste) into small pieces. Mix the remaining ingredients with the nuts and then add to the egg mixture and mix well. Lightly grease the bread pan beforehand and sprinkle with breadcrumbs so that the bread does not stick to the pan after baking. Spread the batter evenly in the pan. Preheat the oven to 200°C (top/bottom heat). Bake the bread for 15 minutes at 200°C, then for 45 minutes at 180°C on the middle rack. If necessary and depending on the degree of browning, the bread can be baked in the residual heat after turning off the oven. To store the bread, store it in the refrigerator and let it cool down first; it will keep for at least 10 days there.