Fitness tin loaf with goat cream cheese spread

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Crush the fennel seeds. Peel, wash and finely grate the carrots. Warm buttermilk lukewarm. Mix spelt flour, dry yeast, oat bran, linseed, wheat germ, fennel seeds, salt and carrots in a large mixing bowl. Add buttermilk and knead everything into a smooth dough using the dough hooks of the hand mixer.

2. 2

   Cover and leave to rise in a warm place for about 45 minutes. Then knead again with floured hands. Pour into a greased, flour-spread box form (30 cm long, 2 3/4 litres capacity). Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 30-35 minutes. Remove from the oven, place on a grid, allow to cool in the mould for approx. 45 minutes, turn out of the mould and let cool on the grid. For the spread, wash the thyme, shake dry, pluck leaves from the stems. Rinse the sprouts in a sieve and drain well. Mix goat's cheese, yoghurt, mustard, honey and thyme. Add 3/4 of the sprouts.

3. 3

   For the spread, wash the thyme, shake dry, pluck leaves from the stems. Rinse the sprouts in a sieve and drain well. Mix goat's cheese, yoghurt, mustard, honey and thyme. Add 3/4 of the sprouts. Cut the bread open. Serve with the spread and the remaining sprouts

4. 4

   Waiting time 3 1/2 hours. Per portion of spread (with 10 portions) approx. 250 kJ, 60 kcal. E 3 g, F 3 g, KH 5 g

Nutrition Facts

KCAL
100 kcal

CARBS
16 g

FATS
2 g

PROTEINS
5 g