Dinkel Quarkbrot - German Spelt Quark Bread

Spelt is a type of wheat and therefore similar in terms of nutrients, but it contains slightly more protein than its ‘big brother’. But spelt also packs a punch in terms of taste: it has a nuttier and stronger flavour than wheat.
Quark is also a good source of protein and is enriched with certain acid bacteria that are good for digestion and intestinal flora. Spelt quark bread is therefore not only for athletes, but also for people who fancy a moist bread with a delicious taste.
This Quarkbrot is leavened with baking powder and allows you to bake a light and airy loaf of bread with healthy nutrients in just 1 hour, which is perfect if you are in a hurry or have decided to bake bread on the spur of the moment.

500 g Quark (German cream cheese)
©angiesrecipes
2 Medium eggs
100 g Whole spelt flour
300 g Spelt bread flour
15 g /1 package Baking powder
1½-2 tsp Sea salt
35 g Sunflower seeds, optional

Place all the ingredients together in your mixer and mix everything until well combined.
Turn out on your work surface and shape into a baton (oval shape) or a boule (round shape). Place on a baking tray lined with baking paper. Leave to rest for about 15 minutes while preheat the oven.
Preheat the oven to 180C/350F. Place a bowl of water at the bottom of the oven.
Make several cuts in the bread and place it on the middle shelf of the oven. Bake for 40-45 minutes until golden crispy and it sounds hollow when you tap the bottom. Remove the bread from the oven, allow to cool on a wire rack before slicing.

24 comments:

DEZMOND 10/1/26 13:31: Oh, I would eat the whole loaf just with butter or sour cream with herbs! Nom nom nom....
Anonymous 10/1/26 14:18: Looks so good -Christine cmlk79.blogspot.com
Tom 10/1/26 15:25: ...now that looks like a hardy bread!
Brian's Home Blog 10/1/26 15:27: That wonderful bread sure does look good!
Stefania 10/1/26 15:40: Che bello da vedere questo pane, sarà sicuramente delizioso
Frank | Memorie di Angelina 10/1/26 15:57: That's one gorgeous loaf of bread! I can imagine how delicious it is slathered with butter.
Lola Martínez 10/1/26 16:03: Me encanta el pan, más el de espelta, ahora no lo puedo comer pero si lo hiciera, me comería todo el que tienes ahí.
Bill 10/1/26 16:22: That's a nice looking loaf.
Ananka 10/1/26 18:23: That looks so good, I can almost smell it :-D
Anne in the kitchen 10/1/26 21:02: That is one beautiful loaf!
Linda's Relaxing Lair 10/1/26 22:23: That looks so good!
Cooking Julia 11/1/26 00:27: I love this kind of bread, you made a wonderful loaf!
J.P. Alexander 11/1/26 00:27: Rico pan. Te mando un beso y gracias por la receta.
Anonymous 11/1/26 05:30: The crust and crumb look amazing.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 11/1/26 07:21: Looks interesting, Angie.
David M. Gascoigne, 11/1/26 11:37: I want it now!
eileeninmd 11/1/26 13:01: Hello Angie,
Your bread looks delicious, I would like a slice now with jam.
Take care, have a great week ahead.
My name is Erika. 11/1/26 14:34: I love spelt bread. That nutty taste is irresistible. This sounds like a super recipe. I think I need to go make some toast from the Italian loaf I bought yesterday. (Sadly, I haven't had much time to do any bread making lately...that needs to change.)
ellie 11/1/26 15:54: Oh, it looks delicious. I bet it's good for you too!
Caitlin&Megan 11/1/26 15:54: Wonderful and so delicious. I haven't had breakfast yet.
MELODY JACOB 11/1/26 18:36: Bread in just one hour? Count me in. I love that you used Quark to keep it moist. It's so much better than the dry loaves you sometimes get with quick breads. That nutty spelt flavor sounds perfect with the sunflower seeds.
Do you think this would stay fresh for a few days, or is it best eaten right out of the oven?
Anonymous 11/1/26 18:42: So delicious.
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Angie's Recipes 11/1/26 19:25: It will stay fresh for a few days, but tastes the best when fresh right out of the oven.
🌺JoAnna🌺 11/1/26 21:23: Oh, I like German 🍞 very much, delicious 😋🤤