Wholemeal flatbread with spring quark

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 35 g Sesame and linseed
  • 1 cube (42 g) fresh yeast
  • 1 TEASPOON Sugar
  • 200 g Wholemeal wheat flour
  • 250 g Wheat flour (Type 1050)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 1 TABLESPOON White wine vinegar
  • 7-10 Tbsp Flour
  • 5 TABLESPOONS Milk
  • 250 g Tomatoes
  • 5–6 Radishes
  • 1⁄2 Federation Chives
  • 500 g Edible quark (20 % fat)
  • baking paper

Directions

  1. 1

    Roast 30 g sesame seeds, remove. Lightly crush flax seeds. Stir yeast, sugar and 1⁄4 l lukewarm water until the yeast has dissolved. Mix both flours, roasted sesame seeds, 30 g linseeds and 1 tsp salt.

  2. 2

    Add 2 tablespoons of oil, vinegar, yeast mixture and possibly 1-2 tablespoons of water, knead for about 3 minutes. Cover and leave to rise in a warm place for about 45 minutes.

  3. 3

    Knead the dough once again on a floured work surface. Roll out on a baking tray lined with baking paper to an oval flat cake (approx. 22 x 34 cm). Cut the surface into a diamond shape.

  4. 4

    Let it go for about 30 minutes.

  5. 5

    Mix 1 tablespoon milk and 1 tablespoon oil. Spread bread with it. Sprinkle with remaining sesame and linseed. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 18-20 minutes.

  6. 6

    Let it cool down.

  7. 7

    Wash, quarter, seed and finely dice the tomatoes. Clean and wash radishes and cut them into sticks. Wash chives, shake dry and cut into small rolls. Stir curd and 4 tbsp. milk until creamy.

  8. 8

    Stir in tomatoes, radishes and chives. Season to taste with salt and pepper. Arrange everything.

Nutrition Facts

KCAL
350 kcal
CARBS
43 g
FATS
11 g
PROTEINS
18 g