A hearty, moist, beautifully risen bread packed with flax seeds, yogurt or cottage cheese, and a soft crumb that stays fresh for days.
🥣 INGREDIENTS
Dry Ingredients
2 cups (250g) all-purpose flour
1 cup (100g) whole wheat flour (optional, you can use all white flour instead)
2–3 tbsp flax seeds (plus extra for topping)
2 tsp baking powder
½ tsp baking soda
½–1 tsp salt (adjust to taste)
Wet Ingredients
1½ cups (300g) cottage cheese or thick plain yogurt
3 eggs
¼ cup (60ml) vegetable oil or melted butter
1–2 tbsp honey or sugar (optional — for light sweetness)
1 tsp lemon juice or vinegar (activates baking soda)
⭐ STEP-BY-STEP METHOD
This recipe is extremely reliable, even for beginners. The bread rises tall, gets a golden crust, and stays very soft inside.
🔸 1. Prepare the Pan and Oven
- Preheat your oven to 180°C (350°F).
- Grease a loaf pan generously with butter or line with parchment paper.
- Sprinkle a few flax seeds on the bottom for a decorative crust.
👉 This step helps give the bread the same clean edges and golden finish as in your photo.
🔸 2. Mix the Dry Ingredients
In a large bowl, whisk together:
All-purpose flour
Whole wheat flour
Flax seeds
Baking powder
Baking soda
Salt
Be sure everything is evenly mixed so the loaf rises uniformly.
👉 Why mix separately?
It prevents clumping and ensures the baking powder is evenly distributed, giving a high, even rise.
🔸 3. Blend the Wet Ingredients
In another bowl, whisk:
Cottage cheese or yogurt
Eggs
Oil or melted butter
Honey or sugar
Lemon juice or vinegar
The cottage cheese does two wonderful things:
- Adds moisture without making the bread wet
- Makes the inside soft and tender, just like what you see in your picture
If using cottage cheese, leaving small curds is fine — they melt into the bread.
🔸 4. Combine Wet + Dry
Pour the wet mixture into the dry ingredients.
Use a spatula or spoon to fold gently.
Do not overmix — stop as soon as the flour disappears.
👉 Overmixing creates dense, flat bread.
This loaf should rise tall with an airy texture.
The batter will be thick, similar to banana bread batter.
🔸 5. Fill the Pan
Pour the batter into your prepared loaf pan.
Use a spatula to smooth the top.
Sprinkle LOTS of flax seeds on top — just like the picture.
You can also add:
Sesame seeds
Sunflower seeds
Pumpkin seeds
This gives the bread a crunchy, toasted top crust.
🔸 6. Bake
Bake at 180°C (350°F) for:
50–60 minutes (for a deep loaf pan)
45–50 minutes (for a shallow pan)
Check by inserting a toothpick into the center.
If it comes out clean, it’s done.
The top should be:
Deep golden
Slightly cracked
Seeded
Puffy and risen
Just like the photo you sent.
⭐ COOLING
Let the bread rest in the pan for 10 minutes.
Then remove and cool completely on a wire rack.
👉 If you slice too early, the loaf may look gummy or wet.
Cooling firms the structure and improves flavor.
⭐ TEXTURE & TASTE (AS IN YOUR PHOTOS)
Your loaf will be:
Golden brown on top
Moist and soft inside
Speckled with flax seeds
Slightly tangy from the yogurt
Mild, comforting, and hearty
The inside crumb will be very similar to a protein bread or rustic loaf, and it slices beautifully without crumbling.
⭐ TIPS FOR THE BEST LOAF
🔹 1. Use thick yogurt or cottage cheese
Watery yogurt makes the bread gummy.
Greek yogurt works perfectly.
🔹 2. Eggs must be room temperature
They help the bread rise high.
🔹 3. Add more seeds for crunch
Flax, millet, sunflower, pumpkin — all delicious.
🔹 4. Don’t skip baking powder + baking soda
The combination creates fast rise and lightness.
🔹 5. Let it cool before cutting
This loaf gets even better as it cools.
⭐ SERVING SUGGESTIONS
This bread is extremely versatile.
Try it with:
Butter and honey
Cream cheese
Soup or stew
Avocado slices
Fried eggs
Cheese and cold cuts
Jam or fruit preserves
It’s perfect for breakfast, lunch, snacks, or healthy meal prep.
⭐ STORAGE
Room temperature: 3 days, wrapped
Fridge: 5–6 days
Freezer: Up to 2 months (slice before freezing)