curd cheese bread (low carb)

• 5 eggs
• 500 g curd cheese, lean, cut into pieces
• 1 ½ teaspoons salt
• 200 g oat bran
• 100 g oats
• 30 g linseed
• 15 g baking powder
• dry herbs such us oregano, garlic, dried tomatoes, basil (optionally)
• sunflower, pumpkin and poppy seeds

Preheat the oven to 180°C. Line a fruitcake tin (25 cm long) with baking paper, set aside. Add all ingredients into the mixing bowl and knead the dough for 2-3 min. Make sure that all curd cheese pieces are properly mixed in. Transfer onto a baking tin and form the edges with spatula. Add sunflower, pumpkin and poppy seeds on the top of the dough and gently push down using your spatula. Spray some olive oil on top and distribute evenly so the whole mixture top is covered.

Bake for 40 minutes 180°C. Carefully remove the bread from the tin by gripping the ends of the baking paper. Bake for a further 8-10 minutes (or longer if prefer crispy top) at 180°C. Set aside to cool completely. Enjoy!

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