Bread with quark and cress

Bread with quark and cress

  • Minutes: 15
  • Servings: 4


  • 500 g quark
  • 4 tablespoons milk
  • 4 teaspoons grated horseradish (fresh or glass)
  • 1 box of fresh cress
  • Salt
  • Pepper from the grinder
  • 1 teaspoon flaxseed at will
  • 750 g spelled flour
  • 250 grams of wholemeal rye flour
  • 1 cube of yeast
  • 150g yeast
  • ½ litre lukewarm thick milk
  • 100 ml of lukewarm water
  • 1 pinch of sugar
  • 2 teaspoons freshly ground coriander
  • 1 tablespoon sea salt


  1. Put the quark in a bowl and stir with milk until creamy.
  2. Cut cress off the bed and the horseradish, with into the quark. Season with salt and pepper and mix in the flaxseed to taste.
  3. Season again.
  4. Spread bread with quark and serve garnished with cress as desired.
  5. Mix spelt and rye flour in a large bowl for the bread. Press in a mould, crumble the yeast and mix with some sour milk, a little flour and sugar and dust with flour. Cover this yeast cake and leave in a warm place until the floury surface forms fine cracks (about 15 minutes). Knead the dough with the remaining flour, the remaining sour milk, yeast, salt, coriander and so much of the water until a moist dough emerges, which detaches from the edge of the bowl. If necessary, add some flour or water.
  6. Cover the dough and let it rest for another 1 1/4 hours. The volume doubles.
  7. Butter the baking tray, knead the dough well again and place the loaf on the baking sheet. Leave it for another 30 minutes.
  8. Preheat oven to 200 degrees. Brush the loaf with cold water, sprinkle with oatmeal and press down.
  9. Bake bread on the bottom rail for approx. 45 minutes. Place a fire-proof bowl of cold water on the bottom of the oven. Lower heat to 180 degrees and bake for another 20 minutes.
  10. The bread is baked through when it sounds hollow when knocked.