High-protein bread made in the Thermomix® needs no yeast and no proving time. Almonds and sunflower seeds are pulverised at speed 10, then everything else goes in in a single pass. The dough goes straight into the tin and directly into the oven.
We have been baking this bread for years whenever we want a loaf with a higher protein content. 8 eggs combined with 500 g quark give a moist crumb that does not dry out. The cracked linseed binds the egg white and gives the dough its structure.
High-Protein Bread with the Thermomix®
Ingredients 0 / 8 ✓
- 140 g blanched almonds
- 140 g sunflower seeds
- 500 g low-fat quark
- 8 eggs
- 140 g cracked linseed
- 2 sachets baking powder
- 1 tsp salt
- 1 tsp bread spice blend
Instructions 0 / 4
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1
Preheat the oven.
Preheat the oven to 180°C top and bottom heat.
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2
Mill the seeds.
Add the almonds and sunflower seeds to the mixing bowl and mill for 10 sec / speed 10.
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3
Mix the dough.
Add the remaining ingredients to the mixing bowl and mix for 1 min / speed 4. Scrape down with the spatula and mix again for 10 sec / speed 4.
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4
Bake.
Spread the dough into the silicone loaf tin, drizzle with a little water and bake on the lowest shelf of the oven for 1 hour. Do the skewer test. When no dough sticks to the skewer, the bread is ready.
Tip: If you do not have a silicone loaf tin, line your tin with baking paper. The bread freezes well and tastes just as good after thawing.
Video
Nutrition per serving
Why mill the almonds and sunflower seeds first
140 g of almonds and 140 g of sunflower seeds go into the mixing bowl on their own. Speed 10 for 10 seconds produces a fine flour. If you blend the seeds together with the quark and eggs, they will not become fine enough. The quark coats the seeds and shields them from the blades. The bread will then turn out grainy rather than smooth.
After milling, add all the remaining ingredients. 1 minute at speed 4 blends the dough evenly. Scrape down with the spatula, then mix for a further 10 seconds at speed 4. That is all it takes.
Why cracked linseed and not whole
The 140 g of linseed must be cracked. Whole linseed slip through the dough and bind nothing. Cracked linseed forms a gel during baking that holds the moisture from the quark and eggs. Without it, the bread becomes damp as it cools and turns sticky.
Baking powder is what makes the dough rise in the oven. 2 sachets for 800 g of dough are necessary because neither yeast nor sourdough is used. The bread still comes out compact rather than airy like a wheat loaf.
Greasing the loaf tin or using baking paper
The dough sticks. In a silicone tin it releases itself once it has cooled. For a metal tin, line it with baking paper. Greasing alone is not enough, the dough will still stick.
Smooth the dough into the tin. Drizzling a little water on top prevents the surface from drying out too quickly and cracking. Lowest shelf, 180°C top and bottom heat, 1 hour.
Skewer test after 55 minutes
After 55 minutes, insert a wooden skewer into the centre. If dough still sticks to it, the bread needs a further 5 to 10 minutes. Baking time depends on the loaf tin. A wider tin shortens the time, a narrower one extends it.
After baking, leave the bread to cool in the tin. It cannot be sliced warm as it will crumble. Once cold, it keeps for 3 to 4 days in the fridge. Freezing works well, and after thawing it tastes as fresh as the day it was baked.
Bread spice blend makes all the difference
1 tsp of bread spice blend gives the loaf a classic bread flavour. Without it, the taste is more quark and nuts than bread. 1 tsp of salt brings all the flavours together, without salt the bread tastes flat.
Each slice contains 142 calories and 8 g of protein. Low-fat quark keeps the calorie count down, while the almonds and sunflower seeds provide good fats. For a low-carb bread, that is a solid result.
What other recipes do differently
Goes well with: butter and cream cheese.
Many recipes use almond flour or oat bran instead of ground almonds and seeds. Almond flour is de-oiled and binds drier, while our dough made with whole almonds stays moister. Others use psyllium husk or chia seeds to bind, but we use cracked linseed because it is cheaper and swells just as well. Some people scatter sunflower or pumpkin seeds on top of the dough before baking, which works perfectly here too. Baking powder beats yeast here by a wide margin because the heavy quark and egg dough cannot tolerate a proving time. 180°C for one hour is the reliable middle ground, anything shorter leaves the centre damp.
