Quark – wholemeal bread

Ingredients for 1 servings:

• 250 g spelt flour (wholemeal)
• 25 g wheat gluten
• 1 tsp salt
• 1 packet of dry yeast
• 250 g low-fat curd cheese
• 1 tsp honey
• 1 tbsp oil (nut oil or rapeseed oil)
• 125 g water, lukewarm
• 100 g carrot(s) or zucchini, grated
• 2 tbsp sunflower seeds
• 2 tbsp nuts, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

wholesome, very moist and low-calorie bread with few carbohydrates and lots of protein

Mix the dry ingredients: flour, wheat gluten, yeast, and salt. Then add the low-fat quark, honey, oil, and gradually the water, and knead for a few minutes until you have a smooth, sticky dough. If desired, add grated zucchini and/or carrots, or nuts/seeds. Let the dough rise in a warm place for about 1 1/2 hours, until it has roughly doubled in size. Transfer the dough to a small, oiled loaf pan (20 cm) and let it rise for another half hour, or until it has visibly risen. Shape it into a loaf and place it on a baking sheet or place the dough in a similar dish. In the meantime, preheat the oven to 200°C (top/bottom heat) and bake the bread on the oven rack on the second shelf from the bottom for about 55-60 minutes. If the bread is getting too dark, cover it with aluminum foil. It’s best to do a skewer test before removing it from the oven. Allow to cool and rest overnight. This bread is very moist, mild, and tender. It’s very low in calories (depending on how many nuts you add) and very high in protein. Therefore, it’s very filling. It’s also great for diets. Per 100g (without nuts), it contains: 170 kcal, 11 g protein, 24 g carbohydrates, 2 g fat. This bread makes 15 slices of 80 kcal each, 5.5 g protein, 11 g carbohydrates, and 1 g fat.