The quark bread with yeast is just like a normal yeast bread, but with the subtle difference that it is heavenly soft! I personally bake a different bread every week. There are so many different options, just take a look at my ingenious breads. You can also find my quark bread with sourdough here.
Quark bread with yeast
I usually eat the quark bread in the classic way with one of my super tasty spreads. A quark bread is always something special. Here, the sour note of the yeast joins the sour note of the soy quark. A simply perfect combination.
Quark bread with yeast
Ingredients
- 500 g whole spelt flour
- 7 g salt
- 9 g dry yeast
- 300 g soy curd
- 100 ml lukewarm water
Instructions
- Mix the flour with the salt and dry yeast.
- Add the soy quark. Fill up with lukewarm water. Knead everything thoroughly.
- Cover and leave to rise for approx. 1 hour. Then knead again.
- Cover and leave to rise for a further 1 – 2 hours.
- Place the dough on a floured surface and shape. Stretch the dough 1 – 2 times beforehand and roll it up again to make the structure firmer.
- Preheat the oven to 220 degrees Celsius top/bottom heat.
- Use an ovenproof dish with a lid. Place baking paper on top. Make a few incisions in the pastry. Cover and place in the oven. After 15 minutes, turn the temperature down to 200 degrees. After a further 15 minutes, reduce the temperature to 190 degrees. Bake the bread for a total of 50 minutes.
Notes
Tip
It is best to take the soy quark for the quark bread with yeast out of the fridge 1 hour in advance. If you don’t have soy quark, you can also use drained soy yogurt.
Interesting to know
Soy yogurt is best left to drain overnight in a fine-mesh sieve. This will give it a firmer consistency. The quark bread is also a great success.
