Preparation info
  • Dough Yield: About


    loaves at 1.5 lb each
    • Difficulty


Appears in

By Jeffrey Hamelman

Published 2004

  • About

This is a Bread that I Developed for a Class in whole grain baking that I taught at King Arthur’s Baking Education Center. Quark is a cultured soft cheese, commonly used in German baking. It not only provides a bit of acidity, it also contributes some smooth lactic notes to the finished loaves (as does the milk powder in the formula). Substitutes for quark include crème fraîche, fromage blanc (a French cultured cheese similar to sour cream), yogurt, or ricotta (although ricotta will not add