Lithuanian Farmer’s Cheese Bread With Oats and Seeds

There are few things more comforting than slicing into a freshly baked loaf of Lithuanian bread, especially when it’s made from the kinds of ingredients many of us grew up with. This Farmer’s Cheese Bread With Oats and Seeds feels both nostalgic and nourishing. It’s simple, wholesome, naturally gluten-free, and one of those recipes that quietly proves how satisfying traditional Lithuanian ingredients can be. Every slice tastes like the kind of everyday baking that belongs in a Lithuanian kitchen.

Jump to:

• Gluten-Free, High-Protein Bread
• Ingredient Notes
• Variations
• Step-By-Step Method
• Serving Suggestions
• Storage
• More Lithuanian Farmer’s Cheese Recipes
• Farmer's Cheese Bread With Oats And Seeds

Gluten-Free, High-Protein Bread

At first glance, this loaf might look unusual. There’s no yeast mixture, no kneading, and no waiting for a ball of dough to rise. Instead, the structure comes from farmer cheese (varškė), eggs, and oats — a combination that creates a moist, satisfying loaf packed with protein and healthy fats.

Farmer’s cheese is deeply woven into Lithuanian cuisine. From sweet pastries to pancakes and countless savory applications, it’s one of the most versatile ingredients in the Lithuanian kitchen. This bread is another example of how simple dairy ingredients transform everyday baking.

Because the loaf relies on oats rather than bread flour, whole wheat flour, or all-purpose flour, it’s naturally gluten-free when made with certified gluten-free oats. The result is a dense but tender oat bread with a lovely nutty flavor from a variety of seeds like sunflower seeds, pumpkin seeds, flax seeds, and sesame.

It’s wholesome, filling, and exactly the kind of delicious bread you can feel good about eating every day.

Ingredient Notes

Here are all the wholesome ingredients that go into this bread:

• Farmer’s Cheese (Varškė). Use full-fat farmers cheese for the best texture and flavor. If farmer’s cheese isn’t available, you can substitute well-drained cottage cheese. Blend briefly in a food processor or mash to remove large curds.
• Rolled Oats. Oats act as the structure of this seed bread. They absorb moisture and create a hearty loaf. If you prefer a finer crumb, pulse them briefly to create coarse oat flour.
• Mixed Seeds. A seed mix adds texture and healthy fats. Good choices include sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, chia seeds, poppy seeds, or hemp seeds. 
• Eggs. Eggs bind everything together and help the bread set as it bakes.
• Baking Powder. Provides lift since this bread contains no yeast.
• Salt. A small amount of salt balances the flavor and enhances the natural richness of the cheese.

Variations

This bread is wonderfully flexible, and you can easily adapt it depending on whether you prefer sweet or savory flavors.

For a savory loaf, try adding garlic powder and dried herbs or a bunch of chopped fresh herbs. 

For a sweet version, you could mix in a tablespoon of honey and warm spices, dried fruit such as raisins or cranberries or some lemon or orange zest. 

Step-By-Step Method

1. Preheat the oven. Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper to create a sling for easy removal.

2. Prepare the farmer’s cheese. Place the farmer cheese in a large mixing bowl. Mash with a potato masher or blend briefly in a food processor until the curds are mostly smooth.

Tip: Small curds are fine, but breaking up large clumps helps the bread bake evenly.

3. Add the eggs. Crack the eggs into the bowl and beat until the mixture becomes smooth and combined.

Tip: Using eggs at room temperature helps everything mix more evenly.

4. Mix the dry ingredients. Add the rolled oats (if you like a finer texture and less bite in your bread, pulse the oats in a food processor before adding), baking powder, salt, and the variety of seeds to the bowl.

5. Combine the batter. Mix everything thoroughly using a wooden spoon or a clean hand until evenly combined.

Tip: The mixture will be thick — this is normal for this type of bread.

6. Transfer to the pan. Spoon the batter into the prepared loaf pan and smooth the top with the back of a spoon.

7. Bake the bread. Place the pan on the middle rack of the oven and bake for 50–60 mins.

Tip: The bread is ready when the top feels firm and golden and the center no longer looks moist.

8. Cool before slicing. Let the bread rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Tip: Allowing the bread to cool fully helps it slice cleanly with a thin-bladed bread knife.

Serving Suggestions

This Farmer’s Cheese Bread is surprisingly versatile. Because it’s high in protein and full of whole grains and seeds, it makes a great breakfast or snack.

Enjoy a slice of bread topped with:

• nut butter and honey
• cream cheese or salted butter
• smashed avocado for a simple avocado toast

It also pairs beautifully with soups, salads, or as a side to roasted vegetables. The nutty seeds and tender crumb make it satisfying enough to stand on its own.

Storage

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3–4 days.

It freezes very well. Slice the loaf first, then wrap portions tightly in plastic wrap and freeze. Thaw slices at room temperature whenever you need them.

Unlike many breads, this one is usually not toasted — the texture is best enjoyed soft and slightly dense.

More Lithuanian Farmer’s Cheese Recipes

If you love baking with farmer’s cheese, I’ll share more traditional Lithuanian recipes below that highlight just how versatile this ingredient is in Lithuanian cooking.