Description
This Oat & Quark Protein Bread is a simple yet nutritious solution for those looking to boost their protein intake without resorting to powders or supplements.
Ingredients
Scale
- 100 g rolled oats
- 100 g spelt flour, or substitute with wheat flour
- 50 g almond flour, or replace with additional spelt flour
- 15 g flaxseeds
- 1 packet of baking powder
- 1 egg
- 250 g low-fat quark, or use skyr as an alternative
- 1 tsp salt
Instructions
- Preheat your oven to 170°C (340°F, fan mode). Cover a baking sheet with parchment paper to facilitate hassle-free removal of the bread after baking.
- In a medium bowl, combine 100 g of rolled oats, 100 g of spelt flour, 50 g of almond flour, 15 g of flaxseeds, a packet of baking powder, and a teaspoon of salt. Mix thoroughly with a wooden spoon to ensure even distribution.
- In a separate bowl, whisk together 250 g of low-fat quark and one egg until smooth.
- Gently fold the wet mixture into the dry ingredients, stirring until a dough forms.
- Transfer the dough onto the prepared baking sheet, shape it into a loaf, and brush the top with water. Sprinkle with additional oats or seeds if desired.
- Bake the loaf for approximately 35 minutes, or until golden brown. Let it cool slightly on a wire rack before slicing.
Notes
Ensure the oven is set at the correct temperature for optimal texture. Adjust flour or oats as needed based on the moisture content of your quark. Store in an airtight container for up to five days or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
Nutrition
- Calories: 180 kcal
- Sodium: 180 mg
- Protein: 8 g