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

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