Quark and potato bread

Ingredients for 1 servings:

• 340 g potatoes
• 85 g spelt flour type 812 or type 630
• 125 g wheat flour type 550
• 125 g wheat flour type 1050
• 50 g whole wheat flour
• 3 g dry yeast
• 5 g salt
• 250 g low-fat curd cheese
• 30 g water
• 1 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 10 minutes

nice and light and fluffy

Boil the potatoes in their jackets, peel them, and let them cool slightly. Press them through a potato ricer or mash them thoroughly with a potato masher. Sift the flours with the dried yeast and salt. Mix the low-fat quark with the water, rapeseed oil, and the potatoes until you have a smooth dough. Add the sifted flour and mix it well into the quark until everything is well combined. Cover the dough and let it rise for one hour at room temperature. Remove the dough from the bowl, shape it into a loaf, and place it on a baking sheet lined with baking paper. Cover and let it rise for another hour. Preheat the oven to 250°C (top/bottom heat) and bake the bread for 10 minutes. Then reduce the temperature to 200°C (400°F) and bake for another 30 minutes. Turn off the oven and let the bread stand for another 10 minutes. Place on a wire rack to cool.