Spelt Grain Bread

Ingredients:

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Serves 25 - 129 cal per serving
Prep-time: 15 min. - Total-time: 90 min.

Combine the fresh yeast with lukewarm water, cane sugar and quark. Stir well. (Instead of the fresh yeast you can use approx. 1 tbsp dry yeast) In a separate bowl combine the white spelt flour, the whole grain spelt flour, 100g / 3.5 oz sunflower kernels and salt. Add the dissolved yeast. Knead until a smooth dough result. Let rise for about 30 minutes. Use a cake tin, which is at least 12 inches long. Grease the cake tin well and sprinkle with spelt flour. If you only have a 10-inch cake tin, take a handful from the dough and make rolls additionally. In so doing you make sure that the dough doesn't overrun the cake tin. With a sharp knife carve a little bit into the dough lengthwise. Brush with water and sprinkle with sunflower kernels, press them on easily. Put on the lowest rung in the cold oven. Bake for approx. 50 minutes at 220C / 425 F. Cover with parchment paper after approx. 35 minutes baking time, to prevent the sunflower kernels from getting to dark.