Rye – spelt – bread

Ingredients for 1 servings:

• 40 g yeast
• ½ liter of lukewarm water
• 1 tsp sugar, brown (also cane sugar)
• 40 g quark (low-fat quark)
• 300 g flour (type 1150)
• 350 g flour (wholemeal spelt)
• 2 tsp salt
• 100 g sunflower seeds or pumpkin seeds or pine nuts etc. as desired
• possibly grease for the mold
• possibly flour for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

also suitable as dough for rolls

Whisk the yeast with water, sugar, and quark. Gradually add flour, salt, and seeds of your choice. Knead all ingredients into a smooth dough. Let it rise in a warm place for about 30 minutes. Line a 30 cm loaf pan with baking paper or grease it and sprinkle with flour. Pour the dough into the pan, lightly score it with a knife, and brush with water. Sprinkle more seeds on top, if desired. Place the bread on the bottom rack of a cold oven. Bake at 220°C for about 50 minutes. Cover the loaf for the last 20 minutes to prevent it from overcooking. Tips: If you only have a smaller loaf pan, simply take some of the dough and use it to make rolls at the same time. As a slight variation, you can use spelt flour instead of rye flour.