Bread

• 3 eggs
• 250 g (1 1/8 cups) low fat curd cheese
• 150 g (1 1/8 cups) sunflower seeds
• 70 g (1/2 cup) ground flax seeds
• 50 g (1/3 cup) hemp seeds
• 50 g (1/3 cup) chia seeds
• 1 tsp salt

Tofu herb spread

• ½ bunch chives
• 4 stalks flat leaf parsley
• 200 g (7/8 cup) silken tofu
• 1 tbsp rapeseed oil
• salt, pepper
• 2 tbsp sunflower seeds

Also

• Rapeseed oil for greasing

Preparation

For the bread, preheat the oven to 180 °C top and bottom heat (160 °C fan). Grease the ZWILLING FRESH & SAVE Glass Box M or L with oil and line with baking paper.

Place eggs in a mixing bowl and beat with a hand mixer on full speed for about 2 minutes. Stir in the curd cheese on low speed. Then stir in the remaining ingredients just briefly on low speed. Allow the mixture to swell for about 15 minutes. Mix well again with a dough scraper and pour the bread mixture into the prepared box.

Place the bread on the middle rack of the oven and bake for about 45-50 minutes.

In the meantime, prepare the tofu spread. Wash the chives and parsley and shake dry. Cut the chives into fine rolls. Pluck the leaves from the parsley, add them to the silken tofu together with the oil, salt and pepper and blend or mash with a fork. Fold in the chives and sunflower seeds and season the spread to taste. Refrigerate until ready to serve.

At the end of the baking time, take the box out of the oven, remove the bread with the help of the baking paper and let it cool completely on a cooling rack.

Slice the bread and serve with the spread.

Info

To test if the bread is cooked through, poke it with a wooden skewer; if no dough sticks to it, the bread is ready. Otherwise, continue baking for a few minutes and repeat the skewer test.

Product tip

With a ZWILLING bread knife you can easily cut hard bread crusts, rolls or bagels safely and precisely. You can also use it to cut pumpkins or melons without any problems.