Protein bread with cottage cheese

Ingredients for 1 servings:

• 200 g cottage cheese
• 4 eggs, size M
• 50 g flour (coconut flour)
• 30 g golden flaxseed, ground
• 40 g bran (wheat bran)
• 18 g baking powder
• 1 tsp salt
• 10 g sesame seeds
• 100 g gluten
• 30 g protein powder, neutral
• some margarine and wheat bran for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

SIS and Low Carb

In a food processor, blend the cottage cheese, egg, and salt until smooth, so the cottage cheese crumbs are no longer visible. Thoroughly combine the remaining ingredients in a mixing bowl and add the egg and cottage cheese mixture. In a food processor (I have a Kidchen Aid), knead all ingredients thoroughly; this takes about 5 minutes. Grease a baking dish with margarine and sprinkle with wheat bran. Pour in the batter and smooth it out with a damp spoon. I baked this in an Omnia oven, on top of the stovetop over a gas flame. It took 50 minutes on a low flame. Since the dish was much too large for the amount of batter, my slices turned out very small. In a regular oven, I would bake at around 175 degrees Celsius (350 degrees Fahrenheit) for about 45-50 minutes. A 20 cm loaf pan works best. The values ​​of the entire loaf, with a total egg weight of 240 g: 1521 kcal, 58.7 g fat, 40 g carbohydrates, 184.3 g protein. The finished loaf weighed 590 g. Here are the values ​​for 100 g of baked bread: 258 kcal, 9.95 g fat, 6.78 g carbohydrates, 31.24 g protein.