Cottage Cheese Oatmeal Bread
A hearty, flourless loaf prepared with rolled oats, cottage cheese, eggs, and a savory assortment of seeds. The bread develops a firm crust while remaining moist and pleasantly textured inside, making it suitable for breakfast, sandwiches, or a nourishing snack.
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Ingredients
- 10 oz approximately 300 g low-fat cottage cheese, preferably small-curd
- ½ teaspoon nigella seeds
- 2 large eggs brought to room temperature
- 1 oz approximately 25 g sunflower seeds
- 2 teaspoons baking powder
- 7 oz approximately 200 g old-fashioned rolled oats
- ½ teaspoon fine salt
- 2 tablespoons whole or ground flaxseeds
- 1 oz approximately 25 g pumpkin seeds
Instructions
- Preheat the oven to 350°F (180°C).
- Place the rolled oats, cottage cheese, eggs, flaxseeds, pumpkin seeds, sunflower seeds, baking powder, salt, and nigella seeds in a large mixing bowl.
- Fold the ingredients together with a spatula until the mixture is evenly blended and no dry patches of oats remain.
- Transfer the thick mixture to a small loaf pan, spreading it evenly. Alternatively, form it into a loaf and arrange it on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 60 minutes, or until the bread is fully set and has developed a firm, lightly browned crust.
- Remove the loaf from the oven and allow it to cool completely before cutting it into slices.
Notes
Cooling the bread fully is essential, as this allows the interior to firm and produces cleaner, more even slices.