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Russian · Baking
Cottage Cheese and Malt Bread
A wholesome cottage cheese bread featuring zucchini, seeds, and dark rye malt. Perfect for breakfast and freezes exceptionally well.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Stir the baking soda into the kefir and let it sit for 5 minutes.
2
Grate the zucchini on a fine grater, leaving the liquid in.
3
Combine the cottage cheese with the egg, salt, spices, grated zucchini, and kefir, then mix well.
4
Fold in the flour, malt with baking powder, and seeds to bring the dough together.
5
Transfer the dough into a 20x10 cm silicone loaf pan.
6
Bake in the oven at 155°C (310°F) for 1 hour and 30 minutes.
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