1. Mix the warm water, sugar and yeast together and allow to rest for about 10 minutes.

2. Finely dice and gently fry the onions.

3. Mix the remaining ingredients in a bowl, add the yeast-water mixture and fried onions and knead for approx. 5 minutes.

4. Cover the dough with a damp cloth and allow to rise in a warm place for 1 hour.

5. Preheat the oven to 220 °C, shape the bread into a roll, twist it a little and score approx. 1 cm deep on the top.

6. Bake on the middle shelf for 25-30 minutes.

For a nice crust, brush the bread with water before baking and repeat the whole thing after 10 minutes in the oven


600 ml warm water
1/2 teaspoon sugar or alternative (agave sugar, erythritol)
1 sachet dry yeast
150 g onions (fried)
150 g Your Daily Protein Egg White Nature
100 g low-fat quark (or plant-based alternative)
410 g wholemeal spelt flour
1 teaspoon guar flour
2 teaspoon salt