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.
Equipment
- Electric Handheld Mixer
- 2-lb Loaf Pan (9x5 in)
Ingredients
- 500 g (1.1 lb) farmer's cheese full-fat
- 250 g (2½ cups) rolled oats
- 100 g (3.5 oz) mixed seeds like pumpkin, sunflower, sesame etc
- 3 eggs large
- 1 teaspoon baking powder
- ¾ teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F).
- Lightly grease and line a 2-lb loaf pan (about 9×5 inches) with parchment paper like a sling.
- Place the farmer's cheese in a large mixing bowl. Mash the farmer’s cheese with a potato masher or blend briefly with an immersion blender to break up large curds.
- Add the eggs and beat with an electric mixer until combined.
- Add the oats (see notes*), baking powder, salt and seeds, and mix well to combine.
- Spoon the mixture into the prepared loaf pan, and smooth the top with the back of the spoon.
- Bake for 60–65 minutes, until the top is golden and a skewer inserted in the center comes out clean.
- Allow the bread to cool for 15 minutes in the loaf pan, then transfer it onto a wire rack to cool down to room temperature before slicing.
Video
Notes
*If you like less bite and finer texture in your bread, pulse the oats in a food processor - you don't want it to turn to powder, but simply break the oats into finer bits.