Oats and Quark Bread

Today’s recipe, Oats and Quark Bread is a quick and easy bread that doesn’t require much kneading or any resting. It is also high in protein and fibre, gluten-free, and full of flavour.

As the name reveals, the two primary ingredients in this bread are Oats and Quark. Both are well-known, excellent sources of protein. Oats are also high in carbohydrates and fibre and naturally low in sugar. So, if you are on a high-protein diet, this could be one of the recipes that you can follow regularly.

I have shared more tips about the recipe and information about the ingredients used at the end of the recipe. So, do check that out.

Also, if you are interested in more bread recipes, check out my Bread and Sandwich Recipes Page.

So, let’s start with the recipe:

Equipment:

• Mixer grinder
• Mixing bowl
• Oven and Baking Tray

Ingredients for Oats and Quark Rolls:  

• 500 gm Rolled Oats
• 500 gm Quark
• 15 gm Baking Powder
• 10 gm Salt
• 100 ml Water
• Chia Seeds or any other seeds of your choice for coating the rolls

Method to make Oats and Quark Rolls:

Preheat the oven to 200 degrees C for 10 minutes.

Grind the rolled oats in a mixie to get a coarse powder.

Combine oats powder with salt and baking powder.

Add quark and knead it.

Add water to bring it together to a firm dough.

Divide the dough into 14-15 portions.

With wet hands, shape the portions into long tubes.

Roll the tubes on chia/sunflower/sesame seeds.

Place them on a baking tray.

Bake at 220 degrees C for 30 minutes or until you see a brown crust.

Variation 1:

You can add two more ingredients to the dough to make this bread even more nutrient-dense and fibre-rich. These are Wheat Bran and broken Flax Seeds. Add about 1/2 a cup of each. You will also need more water for kneading.

I made these some days back and served them with Shakshouka.

Variation 2:

You can replace Quark with Skyr, and you will get similar results. Recently, when I made this bread with Skyr, I served it with Avocado & Kiwi Salsa and boiled eggs.

Some additional notes about the recipe and ingredient sourcing in Germany:

1. Rolled Oats work best for this recipe. They are also readily available in German supermarkets. They are called Hafer Flocken in German. I used these:
   
   
   
2. I have used low-fat Quark, called Speise Quark Magerstufe in German. You can use any quark of your choice. I used this:
   
   
   
3. Baking Powder is called Backpulver in German. It usually comes in 15-gm sachets; I used one sachet in the recipe.
   
4. I used Chia seeds. Other options are poppy seeds, sesame seeds, and sunflower seeds, all easily available in supermarkets.
   
5. With the given recipe, I was able to make 14 rolls.
   
6. After removing the rolls from the oven, let them rest on a wire rack until they cool. Then, wrap them in a paper bag and store them in the bread box at room temperature.
   
7. Wheat Bran is called Weizenkleie. It is available in organic shops, DM, etc.
   
   
   
8. Broken Flax seeds are called Geschroteter Leinsamen. Since the flaxseeds are broken, they are easy to digest, and by breaking open the hard shell, the bioavailability of omega-3 fatty acids and fibre is increased. I bought these from Alnatura. You also get them in DM.
   
   

Here is the recipe in printable format:

Check out many more recipes from my kitchen here.

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