Three-minute bread

Name: Three-minute bread
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 100 g Almonds with skin; 1 cube (42 g) fresh yeast; 500 g Wholemeal wheat flour; 7-10 Tbsp Salt; 2 TABLESPOONS Balsamic vinegar; 50 g Sunflower seeds; 50 g peeled pumpkin seeds; 1 Onion; 2 stem(s) Parsley; 1/2 Bd. chives; 1/2 Bd. Dill; 1 Beet Cress; 500 g Edible quark 40 % fat; 7-10 Tbsp Pepper; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

100 g Almonds with skin
1 cube (42 g) fresh yeast
500 g Wholemeal wheat flour
7-10 Tbsp Salt
2 TABLESPOONS Balsamic vinegar
50 g Sunflower seeds
50 g peeled pumpkin seeds
1 Onion
2 stem(s) Parsley
1/2 Bd. chives
1/2 Bd. Dill
1 Beet Cress
500 g Edible quark 40 % fat
7-10 Tbsp Pepper
7-10 Tbsp Fat and flour

Directions

1
Cut the almonds into sticks. Stir yeast and 1/2 litre of lukewarm water until the yeast has dissolved. Put flour, 2 teaspoons of salt, vinegar and yeast water into a mixing bowl and knead vigorously with the dough hooks of the hand mixer for 3 minutes. Finally stir in almonds, sunflower seeds and pumpkin seeds (keep 1 tablespoon each for sprinkling). Put the dough into a greased, flour-spread box form (approx. 30 cm long) and sprinkle with the remaining seeds and almonds. Bake immediately in a preheated oven (electric: 225 ° C/ gas: level 4) for 50-60 minutes. Turn out the finished bread from the pan and let it cool down.
2
For the quark, peel and finely dice the onion. Wash parsley, chives and dill, dab dry and chop. Cut cress from the bed. Mix cream quark, onions and herbs, except for something to sprinkle. Season with salt and pepper. Cut bread into slices and serve with the herb quark. Results in about 20 slices
3
Per slice (without curd) approx. 580 kJ/ 140 kcal. E: 5 g/ F: 6 g/ KH: 16 g