Cottage Cheese Bread with Seeds and Psyllium Recipe
This Cottage Cheese Bread is a delicious, low-carb loaf made with cottage cheese, almond and coconut flours, and nutrient-rich chia seeds and psyllium husks. It has a soft, airy texture achieved by blending the batter until fluffy and baking it to a golden perfection. Perfect for those seeking a gluten-free, low-carb alternative to traditional bread, it can be enjoyed sliced for sandwiches or as a snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free, Low-Carb
- Diet: Gluten Free
Ingredients
Primary Ingredients
- 1 cup Cottage Cheese (250g), room temperature, all liquid drained
- 3 large eggs, room temperature
- 1 cup almond flour (100g), or ground almonds
- 2 tablespoons coconut flour (12g)
- 3 tablespoons psyllium husks (14g), or 1.5 tablespoons if using psyllium husk powder
- 3 tablespoons chia seeds (26g)
- ½ tablespoon baking powder (6g)
- ¼ teaspoon sea salt (a large pinch)
Optional Ingredients
- 2 tablespoons mixed seeds (15g), such as sunflower seeds, pumpkin seeds, sesame seeds, and flaxseed
Instructions
- Prepare the Loaf Tin: Line a small loaf tin with parchment paper to prevent sticking and ensure easy removal of the bread after baking.
- Blend Cottage Cheese: In a blender, blend drained cottage cheese until smooth, scraping down the sides as needed, approximately 2 minutes. This step ensures an even creamy texture without lumps.
- Add Eggs and Continue Blending: Add the 3 eggs to the blender and blend for an additional 3 minutes or until the mixture is smooth, creamy, and filled with air bubbles. Check thoroughly that there are no lumps of cottage cheese remaining for a fluffy dough.
- Add Dry Ingredients: Add the almond flour, coconut flour, baking powder, and sea salt to the blender. Blend until fully combined into a uniform batter.
- Incorporate Seeds and Psyllium Husk: Add chia seeds, psyllium husks, and half of the optional mixed seeds. Blend until fully incorporated and a thick dough forms that holds together well.
- Transfer and Rest: Pour the thick dough into the prepared loaf tin and smooth the top with a spatula. Let the dough rest for 5 to 10 minutes to allow the psyllium and chia seeds to absorb moisture and thicken the loaf.
- Preheat Oven: While resting, preheat the oven to 170°C (340°F) using an electric oven setting.
- Bake the Bread: Sprinkle the remaining mixed seeds on top of the loaf. Bake for approximately 45 minutes or until the top is a golden brown and springs back when pressed gently. Confirm doneness by inserting a skewer; it should come out clean without crumbs.
- Cool Before Slicing: Remove the bread from the oven and allow it to cool fully in the tin before slicing to maintain structure and texture.
Notes
- Each slice contains approximately 2 grams of net carbohydrates, assuming the loaf is sliced into 12 pieces.
- Recommended serving size is 1 to 2 slices depending on appetite and dietary needs.
- Low-fat cottage cheese works well, but 2% or 4% fat varieties can also be used; just ensure to drain all excess liquid before measuring.
- Store baked bread in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- For longer storage, pre-slice the loaf and freeze for up to 3 months.
