Light, fluffy, and packed with 10 grams of protein per serving, this cottage cheese bread tastes incredible AND is sure to keep you full all day long! Watch how I make this in my kitchen in the video below!
Put the yeast and one teaspoon of sugar in a bowl with warm water and set aside to proof.
In a bowl of a stand mixer, combine the cottage cheese, eggs, and oil.
Once bubbles form in the yeast mixture, pour it in the mixing bowl and mix until combined. Add the remaining sugar, salt, baking powder, oat flour, and all-purpose flour.
Knead the dough using the dough hook of the stand mixer. Knead until the dough starts forming a sticky ball.
Cover the bowl and let it rise for an hour or until it doubles in size.
Once the dough has risen, knead with your hands on a floured surface and shape it into a log.
Grease a 9 x 4-inch loaf pan and place the dough inside. Let it rest in a warm spot for 40 minutes.
Preheat the oven to 180C/350F.
Brush the bread with a touch of oil and sprinkle the rolled oats over the top. Bake the bread for 35 minutes.
Let the bread cool in the pan for 20 minutes before removing it, slicing it, and serving.
Video
Notes
TO STORE. Leftover bread can be kept in an airtight container in the fridge for up to 1 week. TO FREEZE. Place any leftover bread in a freezer-safe container and freeze for up to 6 months. Let the frozen bread thaw overnight at room temperature before toasting and enjoying.