Ingredients
Dry Ingredients
- 2⅓ cups old-fashioned rolled oats
- 1 tablespoon ground flax seed
- 1 tablespoon baking powder
- 3/4 teaspoon fine kosher salt
Wet Ingredients
- 2 cups cottage cheese (strained)
- 5 medium eggs (or 4 large eggs)
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9 x 5-inch bread pan with parchment paper or grease it to prevent sticking.
- Process Oats: Place the 2⅓ cups old-fashioned rolled oats in a food processor and pulse until the oats are mostly ground into a fine, flour-like consistency, which helps create a better bread texture.
- Add Remaining Ingredients: To the processed oats, add 2 cups strained cottage cheese, 1 tablespoon ground flax seed, 5 medium eggs, 2 tablespoons olive oil, 1 tablespoon baking powder, and 3/4 teaspoon fine kosher salt. Process until the batter is smooth and well combined.
- Pour Batter and Bake: Pour the smooth batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool before Slicing: Remove the bread from the oven and allow it to cool completely on a wire rack. Cooling fully helps the bread set and makes slicing easier without crumbling.
Notes
- Straining the cottage cheese is crucial to remove excess moisture and yield a better texture in the bread.
- Using a food processor ensures the oats and ingredients combine smoothly, resulting in a uniform batter.
- You can substitute medium eggs with 4 large eggs if needed.
- Store the bread in an airtight container in the refrigerator for up to 5 days or freeze slices for longer storage.
- This bread is naturally gluten-free if you use certified gluten-free oats.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free