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Breakfast

Moist oat and quark bread: no flour or yeast, with 21 g protein in three slices

Name: Moist oat and quark bread
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 500 g Low-fat quark (2 packages); 5 Eggs; 200 g Rolled oats (fine); 2 tbsp Flaxseeds; 2 tbsp Sunflower seeds; 1 tsp Caraway seeds (whole); 1 tsp Salt; 1 packet Baking powder (12 g)

Low-fat quark, eggs, oats, seeds, and caraway make this flour- and yeast-free loaf. Bake, cool, and slice into 18 slices for 6 servings.

Vegetarian · Gluten-free option · Translated from Slovak · November 4, 2026 · Light recipe · 283 kcal per serving · High-protein recipe · 21 g protein per serving · Rate the recipe

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Recipe at a glance

Prep time: 15 min
Cook time: 1 hr
Total time: 2 hr 30 min
Temperature: 180 °C (350 °F)
Servings: 6 servings
Difficulty: Easy

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Oat and quark bread is a loaf made with low-fat quark, a fresh dairy cheese, eggs, fine rolled oats, flaxseeds, sunflower seeds, and caraway, baked in a loaf pan without flour or yeast. Unlike quark bread made with just quark and eggs, this recipe does not require whipping the egg whites, and the oats give it a moist texture that slices like bread once cool. Serve it with eggs or a spread.

One loaf makes 18 thin slices. A serving is 3 slices and contains approximately 21 g of protein and 280 calories, calculated from the ingredients.

Ingredients

6 servings

Units

Low-fat quark (2 packages) 500 g
Eggs 5
Rolled oats (fine) 200 g
Flaxseeds 2 tbsp
Sunflower seeds 2 tbsp
Caraway seeds (whole) 1 tsp
Salt 1 tsp
Baking powder (12 g) 1 packet

Gluten-free: Use oats labeled gluten-free.

If you have celiac disease, buy baking powder labeled gluten-free.

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Instructions

Tip: tap a step to mark it as done.

Prepare the pan
5 min
Preheat the oven to 180 °C (350 °F). Line a 25 cm loaf pan with parchment paper.
Mix the quark and eggs
3 min
Beat the quark and eggs with a whisk or mixer until smooth.
Add the oats
12 min
Stir in the rolled oats, flaxseeds, half the sunflower seeds, caraway seeds, salt, and baking powder. Let the batter stand for 10 minutes to allow the oats to absorb the moisture.
Bake
1 hr
Transfer the batter to the pan, smooth the top with a wet spoon, and sprinkle with the remaining sunflower seeds. Bake for 55–60 minutes, until the top is golden brown and a skewer inserted into the center comes out dry.
Let cool
1 hr 10 min
Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack and let cool completely. Cut into 18 slices.

Tip: Wait until the bread is completely cool before slicing, as it sticks to the knife while warm. Keep it wrapped in the refrigerator for 4 days, or freeze individual slices and toast them in a toaster.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 283 kcal
Protein: 21 g
Carbohydrates: 28 g
of which sugars: 3.5 g
Fat: 9.6 g
of which saturates: 2.2 g
Fiber: 4.7 g
Salt: 1.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Vláčny chlieb z ovsených vločiek a tvarohu: bez múky aj droždia, s 21 g bielkovín v troch krajcoch

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