If you are making one loaf, why not make two?
This freezes beautifully, is endlessly adaptable, and lives happily on the kitchen counter for a few days. Swap the seeds, add nuts, throw in flax, it is yours to do what you like with. @kittycoles
COTTAGE CHEESE SEEDED OAT BREAD
Makes 2 large loaves or 3 small ones
Ingredients
500g cottage cheese
5 eggs
400g porridge oats
50g sunflower seeds
50g pumpkin seeds
1 heaped tsp baking powder
1 tsp bicarbonate of soda
A good pinch of salt
Optional extras (Recommended)
1 to 2 tbsp flaxseed or chia
A handful of chopped nuts (walnuts, hazelnuts, almonds all work)
Extra seeds on top for crunch
Method
1. Heat the oven to 180°C fan and line two 2lbs loaf tins
(or three small 1lb ones).
2. Blend the cottage cheese and eggs together in a food processor until creamy.
3. Tip into a large bowl with the oats and seeds. Stir well until you have a thick, spoonable batter.
4. Add the baking powder, bicarbonate of soda and salt to the mix and stir well.
5. Divide between the tins and smooth the tops. Sprinkle the extra seeds over the tops of the loaves.
6. Bake for around 50 minutes to 1 hour (the small loaves will need less – about 40 minutes). They’re ready when golden on top and a skewer comes out clean. This will differ with each oven.
7. Leave to cool in the tins for 10 minutes, then turn out onto a rack. Try not to slice while piping hot.
8. Store in air tight resealable bags or slice and freeze to toast.
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