John Myers
Ingredients for 1 servings:
- 325 g flour, gluten-free light
- 125 g oat flakes, gluten-free
- 50 g flaxseed, crushed
- 1 cube of yeast
- 1 tsp sugar
- 2 tsp, leveled salt
- 100 g low-fat curd cheese
- 270 ml buttermilk
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours
gluten-free
Mix the flour, oats, and flaxseed and make a well in the center. Crumble the yeast into a bowl and mix it with the sugar and lukewarm buttermilk, then pour it into the well. Then add the salt and quark and knead everything into a dough. The dough will be relatively firm, but if it’s too firm, add a little more buttermilk. The oats will absorb quite a bit of liquid. Now cover the dough and let it stand for about 30 minutes. Then shape it into an oblong loaf, place it on a baking sheet lined with baking paper, and let it rest, covered, for another 30 to 45 minutes. Bake for 35 to 40 minutes at 200 degrees Celsius (fan oven). It won’t be a big loaf, but it tastes great.
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