When I want fresh bread for breakfast but have no time for yeast and rising, this is the loaf I bake. It is made with oats, cottage cheese, eggs and flaxseed, all stirred together in one bowl, and it comes out of the oven moist inside with a lovely seedy crust. It slices well, toasts beautifully and is wonderful with butter, avocado, eggs or a slice of cheese. My husband calls it my weekday bread, because it is gone by Wednesday.
Servings: 10 · Prep: 10 min · Cook: 45 min
Ingredients
- 2 cups (180 g) rolled oats
- 1 cup (225 g) cottage cheese
- 3 large eggs
- 1/4 cup (28 g) ground flaxseed
- 2 tbsp (20 g) whole flaxseeds
- 2 tsp (8 g) baking powder
- 3/4 tsp salt
- 1/3 cup (80 ml) milk
- 2 tbsp (30 ml) olive oil
- 2 tbsp (18 g) sunflower or pumpkin seeds, for the top
Method
- Heat the oven to 350°F (175°C). Grease an 8 x 4-inch (20 x 10 cm) loaf pan and line it with a strip of parchment paper.
- Blend 1 1/2 cups (135 g) of the oats in a blender until they become a fine flour. Keep the rest whole for texture.
- In a large bowl, whisk the eggs, cottage cheese, milk and olive oil together until well combined. Small curds of cottage cheese are fine, they melt into the bread.
- Add the oat flour, the remaining whole oats, ground flaxseed, whole flaxseeds, baking powder and salt. Stir with a spatula until you have a thick, evenly mixed batter.
- Let the batter rest for 10 minutes so the oats and flax can absorb the liquid. It will thicken noticeably.
- Scrape the batter into the pan, smooth the top and sprinkle with the sunflower seeds, pressing them in lightly.
- Bake for 40 to 45 minutes, until the top is golden and a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then on a rack for at least 30 minutes before slicing, so it sets fully.
Tips and variations
- Add 2 tablespoons of chopped fresh herbs or 1/2 cup (50 g) shredded cheddar to the batter for a savory twist.
- Store the bread wrapped in a clean towel in the fridge for up to 5 days; it toasts perfectly from cold.
- Slice the whole loaf and freeze it with parchment between slices, then toast straight from the freezer.
- Greek yogurt can replace the cottage cheese; the crumb will be a little more tender.
Fresh homemade bread without waiting for dough to rise feels like a little miracle on a busy morning. Enjoy!
