Cottage Cheese Bread
A loaf of bread made from cottage cheese and eggs, without flour. It has 9 grams of protein per slice, and the carbohydrates in it are mostly fiber.
- Preparation
- 15 min
- Cook/bake time
- 55 min
- Total
- 3 hr
- Difficulty
- Easy
- Calories
- 133 kcal
- Servings
- 14 slices
- Prep
- 15 min
- Cooking & baking
- 55 min
- Resting
- 1 hr 50 min
Only 1 hr 10 min of that is hands-on – the rest takes care of itself.
A loaf of bread made from cottage cheese and eggs, without flour. It has 9 grams of protein per slice, and the carbohydrates in it are mostly fiber. Instead of grains, psyllium husks and flaxseeds provide the structure here, and the cottage cheese delivers the moisture that a flourless bread otherwise lacks. It does not taste like wheat bread and does not try to.
Why this works
Without flour, the gluten is missing, which is the network that holds the gas in bread and supports the crumb. Psyllium husks replace it in a completely different way. They consist almost entirely of soluble fiber, which binds ten times its weight in water and forms a tough gel in the process. This gel acts mechanically similar to a gluten network, even if chemically nothing about it is related. The cottage cheese provides what most flourless breads fail at: moisture that does not evaporate immediately because it is bound in its casein. The resting time before baking is therefore not a convenience, but the moment when the gel forms in the first place. If the dough is baked immediately, it remains sticky inside.
Step-by-step instructions
- 1
Teig anrühren
Verrühr Hüttenkäse, Eier, Flohsamenschalen, geschrotete Leinsamen, gemahlene Mandeln, Backpulver und Salz zu einer gleichmäßigen Masse. Sie ist zunächst erschreckend flüssig – das gibt sich gleich von allein.
- 2
Quellen lassen
Lass die Masse 20 Minuten stehen. In dieser Zeit binden die Flohsamenschalen das Wasser, und aus der Flüssigkeit wird ein formbarer Teig. Diesen Schritt zu überspringen ist der häufigste Grund für ein klebriges Eiweißbrot.
- 3
In die Form
Füll den Teig in eine mit Backpapier ausgelegte Kastenform und streich ihn mit angefeuchteten Händen glatt. Streu den Sesam darüber und drück ihn leicht an, sonst fällt er beim Schneiden ab.
- 4
55 Minuten backen
Back das Brot bei 175 °C Ober-/Unterhitze 55 Minuten. Klopf danach auf die Unterseite – klingt es hohl, ist der Laib durch. Klingt es dumpf, gib ihm zehn Minuten mehr.
- 5
Auskühlen lassen
Stürz den Laib auf ein Gitter und lass ihn vollständig auskühlen, mindestens 90 Minuten. Warm ist das Gel noch weich und das Brot zerfällt unter dem Messer. Kalt schneidet es sauber.
Our best tips
- Weigh the psyllium husks exactly. Ten grams too much make the bread rubbery, ten too little let it collapse. This is the only ingredient here where a visual estimate is not enough.
- Let it cool completely, ideally for several hours. Flourless breads firm up considerably as they cool, and a loaf cut warm falsely appears to have failed.
- Freeze in slices. Out of the toaster, this bread is significantly better than fresh. The heat dries the surface and gives it the crust it otherwise lacks.
Tasty variations
With seeds
Fold in 80 g of sunflower or pumpkin seeds. Brings bite and makes the bread significantly more filling, but increases the calories per slice by around 30.
Without nuts
Replace ground almonds with the same amount of sunflower seed flour. This eliminates the tree nut allergen, and the structure remains practically the same.
Nutrition facts
| Calories | 133 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 8 g |
| – of which sugar | 1 g |
| Fat | 9 g |
| Fiber | 5 g |
Where the 133 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
How many calories does a slice have?
Around 135 kcal per slice for fourteen slices, with about 9 g of protein. Of the 8 g of carbohydrates, a good 5 g are fiber, so around 3 g remain usable. A slice of mixed bread is around 110 kcal, but has 20 g of carbohydrates and only 3 g of protein.
Why is my bread sticky inside?
Almost always because the swelling time was missing or the bread was cut warm. Psyllium husks need about twenty minutes to bind the water, and the structure only firms up when completely cooled.
Does it taste like real bread?
No, and you should know that before you start. It is moister, denser and slightly nutty, closer to a seed bread than a wheat loaf. Toasted, it comes closest to what you are used to.
How long does it keep?
In the refrigerator for about five days, sliced and frozen for three months. Because of the high moisture content, it does not belong in the bread box, where it will mold within two days.
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