Hearty protein bread

Preparation

1. 1
   Step 1

   Mix the pumpkin seeds (40 g), sunflower seeds (40 g), and sesame seeds (20 g) and set aside 2 tbsp for the topping later.

2. 2
   Step 2

   Mix the sweet lupin flour (100 g), ground almonds (100 g), coconut flour (70 g), flaxseeds (50 g), whole grain spelt flour (30 g), and oat bran (50 g) in a bowl.

3. 3
   Step 3

   Add the cream of tartar baking powder (2 tsp), salt (1 tsp), and ground coriander (0.25 tsp) to the dry ingredients and stir in.

4. 4
   Step 4

   In a separate large bowl, whisk the eggs (2) and low-fat quark (250 g) until smooth.

5. 5
   Step 5

   Gradually stir the flour-seed mixture and 250 ml of water into the quark-egg mixture and process into a dough using dough hooks.

6. 6
   Step 6

   Line a loaf pan (approx. 25 cm) with parchment paper and fill evenly with the dough.

7. 7
   Step 7

   Smooth the surface of the dough in the pan and score it lengthwise with a knife.

8. 8
   Step 8

   Distribute the reserved seeds over the dough and press down lightly.

9. 9
   Step 9

   Let the bread rest covered for 30 minutes.

   Timer · 30 min
10. 10
    Step 10

    Preheat the oven to 200 °C (convection 180 °C) and place an ovenproof dish filled with water on the bottom of the oven.

11. 11
    Step 11

    Bake the bread for 10 minutes.

    Timer · 10 min
12. 12
    Step 12

    Reduce the temperature to 180 °C and bake the bread for another 45 minutes.

    Timer · 45 min
13. 13
    Step 13

    Perform a doneness test with a wooden skewer: if no dough sticks to it, the bread is ready.

14. 14
    Step 14

    Remove the bread from the oven, let it cool on a wire rack for 10 minutes, then turn it out and let it cool completely.

    Timer · 10 min