Quark Walnut Loaves

Ingredients

• 110 g olive oil (for the terracotta pots)
• 300 g spelt whole‑grain flour
• 300 g rye whole‑grain flour
• 0.25 tsp ground anise
• 0.25 tsp fennel powder
• 0.25 tsp ground caraway
• 0.25 tsp ground coriander
• 2 tsp Baking powder
• 250 g low‑fat quark
• 180 ml milk (3.5% fat)
• 2 Eggs
• 1 tbsp salt
• 80 g chopped walnut kernels

Instructions

1. 1.

   Sift both flours with the baking powder and spices into a bowl. Then add the quark, 150 ml milk, eggs, 100 ml oil and salt. Mix everything into a smooth dough using the mixer’s kneading hooks. Add more milk or flour if needed.

2. 2.

   Knead briefly on a floured surface while folding in the walnuts. Divide the dough into three pieces. Shape each into a ball and fill them into the oiled terracotta pots. Brush with the remaining milk. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) with an oven‑proof dish of water for about 50 minutes.

3. 3.

   Remove from the oven, let cool briefly, and release the loaves from the molds.