Quark braided bread, loaf

Ingredients for 1 servings:

• 500 g buckwheat, ground
• 1 lemon(s), untreated, grated peel
• ½ tsp vanilla powder (bourbon)
• 1 bag of yeast, Alnatura
• 40 g fructose, OR other
• 1 pinch of salt
• 2 tbsp soy flour
• 60 g margarine, unhydrogenated / butter
• 500 ml milk
• 200 g quark (low-fat quark)
• 10 g cornstarch (Mondamin), 1 heaped tablespoon
• 30 g fructose, OR other
• ½ lemon(s), untreated, grated peel
• 30 g raisins

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

gluten-free, egg-free, own recipe

Mix the ingredients for the dough. Keep warm to rise (approx. 60 mins). Mix the dough and place it in a loaf pan lined with baking paper. Spoon the filling onto the dough in the baking pan and mix in a spiral – OR spoon the filling straight onto the dough and mix in lightly, then place it in a loaf pan lined with baking paper and let it rise for another 30 mins. Bake in an oven preheated to 160°C fan/convection oven for approx. 40 minutes. Preheat to 175°C with top and bottom heat. Allow to cool on a wire rack before cutting.