Wholemeal bread with quark

Ingredients for 1 servings:

• 400 g spelt or wholemeal flour
• 200 g rye or wholemeal flour
• 220 g mixed seeds, linseed, poppy seeds, sunflower or pumpkin seeds
• 500 g low-fat curd cheese
• 300 ml water
• 1 cube of yeast
• 1 tbsp beetroot
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp salt
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple, tasty, healthy and variable

I have a grain mill and always grind the grain fresh. If you don’t have one, I use ready-made flour. When milling it myself, I leave some of the flour a little coarser, but that’s a matter of taste. Mix the flour with the grains. In a second bowl, mix the warm water with the quark. Add the remaining ingredients to the quark and water mixture. Then, using the dough hook of a hand mixer, mix the liquid with the flour. The dough is quite sticky and difficult to knead by hand. Grease a loaf pan and pour the dough into it. I smooth it out with a wet spoon. Score the dough into diamond shapes with a sharp knife. Bake the bread for one hour at 150°C fan/convection oven. This baking time is exactly right in my oven. It may, of course, vary with other ovens. Turn the finished bread out onto a wire rack; when you tap the bottom, it should sound hollow; then it’s done. This recipe is very versatile. I sometimes use spelt, sometimes wheat. Sometimes I use more, sometimes less rye, and always different grain blends. It always tastes good. You can also replace the flour—at least partially—with white flour.