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Whole grain spelt – quark – soy milk – bread

updated

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Ingredients for 1 servings:

  • 550 g flour (wholemeal spelt)
  • 200 g quark (20%)
  • 250 ml soy milk (soy drink), lukewarm
  • 100 ml water, lukewarm
  • 30 g butter or margarine, soft
  • 3 tsp salt
  • 1 packet of yeast (dry yeast)
  • 1 cup pumpkin seeds or poppy seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Put the flour in a bowl. Then add the softened butter, quark, salt, dried yeast, and seeds. Gradually stir in the lukewarm soy milk and lukewarm water and knead the dough well. Let it rise in a warm place for about an hour and knead again. Transfer the bread to a larger loaf pan and let it rise briefly again (about 15 minutes). Bake in a preheated oven at 200°C for about 1 hour. The bread will have a beautiful medium-brown crust and be very moist and soft on the inside. Tip: This bread also works well in a bread baking pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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