This isn't sandwich bread trying to be healthy — it's a dense, savory quick bread built around cottage cheese instead of the usual butter and milk, with the eggs and oat flour doing the rest of the structural work.
No yeast, no proofing, just mix, pour, and bake. Each slice lands at 10g of protein for about 120 calories, which is a very different math than a slice of white bread.
Let it cool completely before the first slice, even though the smell makes that hard. Oat flour loaves need that resting time to finish setting — cutting in too early is what causes the middle to look gummy or underdone even when it's actually cooked through.
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Blend cottage cheese, eggs, olive oil, and honey until completely smooth, about 45 seconds.
Whisk oat flour, baking powder, and salt in a large bowl. Pour in the blended mixture and stir until just combined — no dry streaks remaining.
Pour batter into a greased loaf pan. Top with seeds if using. Bake at 350°F for 40-45 minutes, until a toothpick comes out clean and the top is golden.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing — slicing warm causes it to crumble.
Baking powder does the lifting here instead of yeast, which is why there's no proofing time — this is closer to a savory quick bread than a traditional loaf.
Yes — slice the fully cooled loaf and freeze individual slices in a bag, then toast straight from frozen.
Underbaking is the usual cause — oat flour batters look deceptively done on top before the center sets, so always confirm with a toothpick in the very center.
Yes, though you may need slightly less liquid — oat flour absorbs more moisture than all-purpose, so start checking the batter consistency a bit earlier.