Cut the almonds into sticks. Stir yeast and 1/2 litre of lukewarm water until the yeast has dissolved. Put flour, 2 teaspoons of salt, vinegar and yeast water into a mixing bowl and knead vigorously with the dough hooks of the hand mixer for 3 minutes. Finally stir in almonds, sunflower seeds and pumpkin seeds (keep 1 tablespoon each for sprinkling). Put the dough into a greased, flour-spread box form (approx. 30 cm long) and sprinkle with the remaining seeds and almonds. Bake immediately in a preheated oven (electric: 225 ° C/ gas: level 4) for 50-60 minutes. Turn out the finished bread from the pan and let it cool down.
For the quark, peel and finely dice the onion. Wash parsley, chives and dill, dab dry and chop. Cut cress from the bed. Mix cream quark, onions and herbs, except for something to sprinkle. Season with salt and pepper. Cut bread into slices and serve with the herb quark. Results in about 20 slices
Per slice (without curd) approx. 580 kJ/ 140 kcal. E: 5 g/ F: 6 g/ KH: 16 g