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Herbed Cottage Cheese Pan Bread


1 ½ cups (375 mL) whole barley flour
1/2 cup (125 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
1 tsp (5 mL) dry mixed herbs (oregano, thyme, basil, rosemary)
1 (250 g) container 2% cottage cheese
3 tbsp (45 mL) milk
1/3 cup (75 mL) canola oil

In a medium bowl, combine flours, baking powder, salt and herbs. In a food processor or blender, process cottage cheese, milk and oil and add to flour mixture, stirring just until dry ingredients are moistened.

With lightly floured hands, shape into a ball. Place on a greased baking sheet and gently pat into a 3/4 inch (2 cm) thick circle. With a floured knife, cut circle into 10 wedges; separate each wedge slightly and bake in a 400⁰F (200⁰C) oven for 25 to 30 minutes until browned and a cake tester inserted comes out clean.

Makes 10 pieces.

Nutritional Information (per piece/wedge):

Calories: 167
Protein: 4 g
Carbohydrate: 18 g
Fibre: 2 g
Sugars: 2 g
Fat: 11 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 3 mg
Sodium: 430 mg
Potassium: 36 mg