For one loaf (approximately 28 slices)

• 150 g crushed almonds
• 150 g coarsely ground flax seeds
• 6 tbsp wheat bran
• 4 tbsp whole wheat flour
• 5 packages baking powder
• 1.5 tsp salt
• 450 g quark
• 12 egg whites (size medium)
• 75 g hazelnut kernels
• 1-2 tbsp wheat bran for dusting
• 3 tbsp each of sunflower seeds and golden flax seeds for sprinkling

Power whole grain bread


1. Mix almonds, flax seeds, wheat bran, flour, baking powder, and salt. Add quark and egg whites and knead into a smooth dough using the kneading hook of a hand mixer. Fold in hazelnut kernels.

2. Spray a loaf pan (10 x 30 cm) with water and sprinkle with wheat bran. Place parchment paper on the bottom of the pan. Fill dough into the pan, sprinkle with sunflower seeds and golden flax seeds. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: Level 2) Bake for approximately 60 minutes.

3. Allow the bread to rest in the pan for 10 minutes, then loosen the edges and place the pan onto a cake rack and allow to cool.