Quark-spelt wholemeal rolls

Ingredients for 1 servings:

• 350 g wholemeal spelt flour
• 1 packet of baking powder or 1.5 tsp baking soda
• 250 g low-fat curd cheese
• 2 tsp ground blue fenugreek
• 1 egg(s)
• 2 tbsp, heaped pumpkin seeds
• 2 tsp, heaped quinoa
• 2 tsp, heaped flaxseed
• 1 tsp sea salt
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

delicious, quick and wholesome bread alternative

Soak the quinoa, flaxseed, and pumpkin seeds in water overnight to prevent them from drying out the dough. The next day, drain the seeds through a sieve and rinse again briefly. Then, in a bowl, combine the seeds with the quark, egg, salt, olive oil, and blueberries. Combine the spelt flour with the baking soda/baking powder and sift it into the quark mixture. Knead the dough well until it forms a smooth, homogeneous, and not too moist dough. Add a little more flour if necessary. Form the dough into about 8-10 evenly distributed bread balls, each weighing about 100 g (if you can, you can also “roll” them). Place them on a baking sheet lined with baking paper and cut crosswise into them with a sharp knife. Bake the rolls in a preheated oven at 180°C (convection oven) for about 20-25 minutes. After baking, turn them over briefly and tap them. If the roll sounds hollow, it’s baked through. A quick tip: if you only bake the rolls for about 10 minutes and then freeze them after they’ve cooled, you’ll have dough rolls that can be ready as fresh rolls on your Sunday dinner table in 10-12 minutes.