Quick pesto bread

Ingredients for 1 servings:

• 90 ml rapeseed oil
• 1 tsp salt
• 1 tsp turmeric powder
• 1 tsp paprika powder, hot
• 1 egg(s)
• 320 g low-fat curd cheese
• 200 g wheat flour type 405
• 5 tbsp liquid, e.g. milk, broth, water or white wine
• 300 g spelt flour type 630 or higher
• 1 packet of baking powder
• Pesto to taste

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for a 26 cm springform pan, hearty quark-oil dough wreath

Preheat the oven to 190°C fan/convection oven. In a large mixing bowl, mix the rapeseed oil with the spices, egg, and quark in the order listed above. Then stir in the wheat flour and add the liquid. Mix the spelt flour with the baking powder and knead it into the dough. Roll out the dough between cling film into a sheet the size of a baking sheet. Remove the top sheet of film and spread the pesto on the sheet of dough. Leave about 5 cm free on the long side. Now, using the bottom sheet of film, roll the dough up from the long side. Shape the dough into a round and place it in a 26 cm round loaf pan or springform pan. Score the surface from the center to the edge. Bake at 180°C fan/convection oven for 10 minutes, then reduce the heat to 160°C and bake for another 20-25 minutes. After baking, let the bread cool for about 10 minutes. Quark and oil dough tastes best the same day.