High Protein Bread
The high-protein bread from Spoonsparrow is protein-rich and wonderfully crisp!
Ingredients
- 250 g low‑fat quark
- 150 g grainy cream cheese
- 150 g Whole wheat flour
- 2 Eggs
- 1 tsp Baking powder
- Salt
- 75 g Gouda cheese
- 2 Garlic cloves
- 2 tbsp butter (15g each)
- ½ bunch parsley
Instructions
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1.
In a large bowl combine the low‑fat quark, grainy cream cheese, whole wheat flour, eggs, baking powder and salt until a homogeneous dough forms. Dice the Gouda into small cubes and shape about 15 balls from the dough, pressing a cube into the center of each ball and sealing well. Arrange the dough balls side by side on a springform pan lined with parchment paper.
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2.
Peel and finely dice the garlic. Heat the butter in a saucepan over medium heat until it melts for about 1 minute. Add the garlic to the butter and sauté for another minute. Drizzle the garlic‑butter evenly over the dough balls. Bake the high‑protein bread in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for approximately 25–30 minutes until golden brown. Meanwhile, wash the parsley, shake dry, pluck the leaves and roughly chop them. Remove the bread from the oven and sprinkle with parsley.
