This protein-rich dough is quick and easy to prepare without yeast, using only two ingredients. You can then shape it into small rolls, grill it as campfire bread, or combine it with avocado and basil pesto to create a healthier herb baguette .
High-protein bread with pesto dip
The perfect high-protein grilled bread with Herbs and avocado-basil pesto for the summer grilling season.
SimplyLevel
30 min.working hours
from Paulina
Ingredients
- 250 gSpelt flour
- 1/2 packetbaking powder
- 150 gLow-fat quark
- 1Egg
- 2 tbspolive oil
- 50 mlwater
- 0.5 tspsalt
- Some roughly chopped herbs (thyme, rosemary)
For the pesto
- 50 g Avocado
- 1 small clove of garlic (optional)
- 22 g hemp seeds or pine nuts
- A little pepper and salt
- 10 g basil
- 1 tbsp lemon juice
- 30 g Parmesan
- 20 ml water (depending on consistency)
- A little chili flakes and pepper (to taste)
Nutritional values per serving
Makes 4 servings. The nutritional information refers to 1 serving:
392.5
calories
17.3 g
protein
47 g
carbohydrates
15 g
Fat
preparation
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Preheat the oven to 180°C (350°F) convection and line a baking sheet with parchment paper. Mix the flour with the baking powder and salt . Add the egg, low-fat quark, oil, and water, and knead briefly . Add the coarsely chopped herbs and knead again.
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Shape the dough into a ciabatta on a floured work surface. Knead and handle the dough as little as possible. Place it on the baking sheet, score it , and dust it with a little flour. Bake in a preheated oven for about 25 minutes.
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For the pesto dip: Blend avocado, garlic, hemp seeds/pine nuts, basil, lemon juice, Parmesan cheese , and water into a smooth paste and season with salt and pepper. Serve the pesto with the ciabatta and enjoy.
