ye olde bread blogge

bread, coffee and tidbits


with 5 comments

Quark is a rather heavy soft cheese, although it is more frugal than other cheeses. In Germany, the most common varieties are low-, 20% and 40% fat. Bread dough made with the addition of Quark tends to be firm and yield a close-textured loaf. A handful of Quark is enough to impart a mild sourness which blends with that of a rye sourdough. Quite a good lunchbox bread.


  • 100g rye sourdough, hydration: 100%
  • 50g rye flour
  • 125g whole-wheat flour
  • 225g strong white flour
  • 50g low-fat Quark (or buttermilk or yoghurt)
  • 215g water
  • 4g fresh organic yeast
  • 9g sea salt

Make a sponge: Mix the Quark with the water and add the strong white flour and the yeast. Let stand for 2 hours at room temperature.

Add all other ingredients and mix to a smooth dough.

Bulk fermentation: 1hour.
Final fermentation: 45-60 minutes.
Shape oblong, slash and bake at 250°C for 5 minutes, then reduce temperature to 190°C and bake for further 55 minutes.

To get a shiny crust, brush with starch wash once before and 2-3 times during baking. Starch wash is half a teaspoon of corn or potato starch mixed with about 50g cold water. This mixture is then mixed with 250g boiling water. Boil for 1 minute and let cool.


Written by theinversecook

7 April 2009 at 20:08

5 Responses

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  1. […] Quarkbot courtesy of The Inverse Cook […]

  2. I love quark,my sister makes an awesome quarkkuchen with ruhbarb,this looks great, your definitely in a bread groove! Must be all that coffee tasting!


    8 April 2009 at 05:49

    • Mmh, Quarkkuchen. Quite a skill to make a good one, because many are dry and crumbly. I too have a nice recipe where I mix the Quark-Topping with baking custard. Ruhbarb sound very good.

      Coffee tasting? Always. Anytime. 500g of coffee is nothing.


      8 April 2009 at 14:25

  3. So it’s the starch wash that makes your bread all glossy and nice….I’ve actually never head of Quark, but I love adding buttermilk to my yeasted breads.

    Nice looking sandwich, by the way.



    8 April 2009 at 13:25

    • Thanks, siri. The trick with the starch wash is very good for rye dough that have yeast in them, which can have a pale and soft looking crust. I think, a good idea. Also helps to keep the bread fresh a little longer. But will get very tough after 2 days.


      8 April 2009 at 14:26

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