Cottage Cheese Protein Bread

This loaf comes together with an immersion blender and a bowl. Medium Dark buckwheat flour gives it a moist crumb and a smell like real rye bread. Perfect for breakfast toasts and sandwiches; it stays fresh longer and freezes well.

Recipe from our friend, the Bread Scientist.

Flour: Everstone Mill Medium Dark Buckwheat Flour, fine grind
Makes: 1 loaf, 10 slices
Oven: 350°F, 45 to 55 minutes

Ingredients

• 2 cups (450 g) cottage cheese, 4-5% fat
• 4 eggs
• 1 tablespoon (14 g) olive oil
• 1 tablespoon (15 ml) apple cider vinegar

Then add:

• 1/2 cup (55-60 g) Everstone Mill Medium Dark buckwheat flour
• Salt to taste
• 3 tablespoons (20-25 g) psyllium husk
• 2 teaspoons (10 g) baking powder
• 1/4 cup (25-30 g) ground flaxseed (grind in a coffee grinder)
• Other nuts or seeds, if you like
• Sesame seeds, to sprinkle on top

Method

1. Use an immersion blender (or a regular blender, though it is messier) to whip the cottage cheese, eggs, olive oil and vinegar well. The mixture needs to be very smooth.
2. Add the flour, salt, psyllium husk, baking powder and ground flaxseed. You could also add other nuts or seeds at this point. Mix the dry and wet ingredients well.
3. Let the dough rest for 15 minutes so the psyllium can swell.
4. Put parchment paper in a loaf pan (or grease the pan with vegetable oil). Move the dough to the loaf pan.
5. Sprinkle with sesame seeds.
6. Bake for 45-55 minutes at 350°F.
7. Cool in the pan for the first 30 minutes. This is important!

Modifications

• Add some honey
• Add some vanilla
• Add lemon zest

Together, those could make a lemon dessert loaf.

Nutrition information (estimate)

Total: about 1,543 kcal. Slices: 10. Calories per slice: about 154 kcal.

• No refined sugar
• Moist crumb, smells like real rye bread
• Perfect for breakfast toasts and sandwiches
• Stays fresh longer, freezes well

Everstone Mill buckwheat flour is 100% buckwheat. It is milled on equipment that also processes wheat.