Quark bread

Ingredients for 1 servings:

• 400 g flour, gluten-free (Flour Mix B from Schär)
• 375 ml water, lukewarm
• 1 cube of yeast, fresh
• 1 tsp sugar
• 1 tsp salt
• 250 g quark
• 2 tbsp sunflower oil
• 1 egg(s), beaten for brushing
• poppy seeds for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 15 minutes

Gluten-free

Make a starter dough from flour, yeast, 1 teaspoon of sugar, and 100 ml of lukewarm water. Cover (with cling film and a kitchen towel) and let it rise in a warm place for 15 minutes. Add the remaining water and the quark and knead briefly. Then add the salt and oil and knead into a smooth dough. Then cover (with cling film and a kitchen towel) and let it rise until it has doubled in size. Preheat the oven to 200°C (fan oven). Pour the dough into the tin and let it rise again until it has visibly increased in size. Brush the surface with beaten egg and sprinkle with poppy seeds, if desired. Bake the bread for about 10 minutes, then reduce the temperature to 175°C and bake for about 35 minutes, or until the bread is golden brown to your liking. Let it cool in the tin for about 5-10 minutes. Now remove the bread from the pan and let it cool completely on a wire rack.