Crunchy Protein Bread

Ingredients

• 40 g chopped pumpkin seeds
• 40 g sunflower seeds
• 20 g sesame seeds
• 100 g sweet lupine flour
• 100 g Ground Almonds
• 70 g coconut flour
• 50 g crushed flaxseeds
• 30 g spelt whole‑grain flour
• 50 g oat bran
• 2 tsp Weinstein baking powder
• 1 tsp salt
• 0.25 tsp ground coriander
• 2 Eggs
• 250 g low‑fat quark

Instructions

1. 1.

   Mix pumpkin seeds, sunflower seeds and sesame; set aside 2 Tbsp.

2. 2.

   Combine the remaining seeds with sweet lupine flour, almonds, coconut flour, flaxseeds, spelt flour, oat bran, baking powder, salt and coriander.

3. 3.

   In a large bowl whisk eggs and quark until smooth, then gradually add the dry ingredients and 250 ml lukewarm water using a hand‑mixing attachment.

4. 4.

   Line a 25 cm loaf pan with parchment paper, pour in the dough, smooth the top and score it lengthwise with a knife. Sprinkle the reserved seeds over the surface, press lightly; cover and let rise for 30 min.

5. 5.

   Place a heat‑proof dish filled with water on the oven floor. Bake the loaf at 200 °C (180 °C fan) for about 10 min, then reduce to 180 °C and bake another 45 min. Test with a wooden skewer; if no dough sticks, it’s done. Cool on a rack for 10 min before removing from the pan and letting cool completely.