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Juicy Quark Rolls with Whole Wheat Rye Flour | Protein-rich & Healthy
(0)
70 min
Under an hour
Gurkerl Küche
Diese saftigen Topfenweckerl mit Roggenvollkornmehl sind die perfekte gesunde Alternative zu herkömmlichem Gebäck. Sie sind reich an Proteinen, ballaststoffreich und dank der Kräuter der Provence herrlich aromatisch. Ideal als schnelles Frühstück oder Jause für zwischendurch!
Preparation method
Ingredients overview
- 200 g quark
- 100 g whole wheat rye flour
- 1 egg
- 25 g peeled sesame seeds
- 1 tsp psyllium husks
- 1 tsp baking powder
- 1 tsp herbs de Provence
- 1 pinch fine salt
Mix the quark in a bowl with the whole wheat rye flour, sesame seeds, psyllium husks, baking powder, herbs de Provence, and a pinch of salt. Process everything into a smooth dough and let it rest in the refrigerator for about 20 minutes.
After the resting time, remove the dough from the refrigerator. Moisten your hands with a little water so the dough doesn't stick, and form 6 equally sized rolls from the mixture. Sprinkle the rolls with additional sesame seeds as desired.
Place the rolls on a baking sheet lined with parchment paper and bake in the preheated oven at 180 °C (top/bottom heat) for approx. 40 minutes until golden brown. Let cool briefly before serving.
Ingredients
Nutritional values
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