High-Protein “Fitness” Bread – Quick & Easy
This is a dense, hearty loaf made with cottage cheese and oats. It’s nourishing, satisfying, and perfect with cream cheese and lox. Do not expect briosche brad though!
Ingredients (Makes 2 Small Loaves)
- 2 cups (about 17–18 oz) dense cottage cheese (well-drained, not watery)
- 3 large eggs
- 3 cups (about 9½ oz) old-fashioned rolled oats (uncooked)
- 1 teaspoon baking powder
- 1 teaspoon salt (if your cottage cheese is unsalted)
- Pinch of sugar
- Optional add-ins: 2–3 tablespoons flax seeds, sunflower seeds, etc.
- Pumpkin seeds (or other seeds) for topping
If your cottage cheese is very moist, add about ¼–½ cup additional oats until the dough holds its shape.
Instructions
- Preheat oven to 350°F (180°C).
- Line a baking sheet with parchment paper, or lightly grease two small loaf pans.
- In a large bowl, combine cottage cheese and eggs. Mix well.
- Stir in oats, baking powder, salt, and sugar.
- Add flax seeds or any additional seeds you like. Mix thoroughly.
The dough should be thick and shapeable.
- If it feels too loose to form, bake it in a loaf pan.
- If firm enough, shape into small loaves by hand.
- Shape into two small loaves (or make one smaller loaf using ⅓ of the ingredients to test first).
- Dip or sprinkle the tops with pumpkin seeds.
- Bake for 45–60 minutes, until golden and set in the center.
Let cool before slicing.
