Hearty protein bread

Vegetarian 1 h 30 min 20 servings Medium 123 kcal

by Tavolino

A high-fiber, low-carb bread that is particularly moist and hearty thanks to the combination of various seeds, nuts, and quark.

Ingredients

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
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
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
In a separate large bowl, whisk the eggs (2) and low-fat quark (250 g) until smooth.
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
Line a loaf pan (approx. 25 cm) with parchment paper and fill evenly with the dough.
7
Smooth the surface of the dough in the pan and score it lengthwise with a knife.
8
Distribute the reserved seeds over the dough and press down lightly.
9
Let the bread rest covered for 30 minutes.
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
Bake the bread for 10 minutes.
12
Reduce the temperature to 180 °C and bake the bread for another 45 minutes.
13
Perform a doneness test with a wooden skewer: if no dough sticks to it, the bread is ready.
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.