Herbed Cottage Cheese Pan Bread, 10 Wedges
This rustic pan bread combines whole barley and all-purpose flour with creamy cottage cheese for a tender, moist crumb that stays fresh for days. Mixed dried herbs—oregano, thyme, basil, and rosemary—perfume each wedge with subtle earthiness. The cottage cheese replaces butter, delivering protein and moisture without heaviness, while canola oil ensures a golden, slightly crispy exterior. Quick to mix and bake in under an hour, this bread suits weeknight dinners, casual entertaining, or lunchbox packing. The wedge shape makes serving effortless. Unlike yeast breads, this quick bread requires no rising time, making it ideal for those seeking homemade bread without lengthy prep. Its hearty barley flour base and herb profile set it apart from standard quick breads, offering deeper flavor and satisfying texture perfect alongside soups, stews, or salads.
Ingredients
- 1 ½ cup whole barley flourspelt flour1:1glutenwhole grain
spelt adds nuttiness; slightly denser crumb
- ½ cup all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 tsp dry mixed herbs, oregano, thyme, basil, rosemaryfresh herbs2:1 ratio (dried to fresh, chopped)fresh
fresher, brighter flavor; add just before baking
Full guide → - 2 ¼ cups cottage cheese, 2%, from containerGreek yogurt1:1dairyprobiotic
similar moisture and protein; tangier flavor and slightly tighter crumb
Full guide → - 3 Tbsp milk
- ⅓ cup canola oil
Instructions
- 1
Combine flours, baking powder, salt, and herbs in a medium bowl.
- 2
Process cottage cheese, milk, and oil until smooth in a food processor or blender.
- 3
Add wet mixture to dry ingredients and stir just until dry ingredients are moistened.
- 4
Shape dough into a ball with lightly floured hands.
- 5
Place on greased baking sheet and gently pat into a thick circle.
- 6
Cut circle into wedges with a floured knife, then separate each wedge slightly.
- 7
Bake until browned and a cake tester inserted comes out clean.
Tips
Process cottage cheese until completely smooth before mixing with dry ingredients; lumps prevent even hydration and dense pockets in the finished bread.
Stir just until dry ingredients are moistened—overworking develops gluten and toughens the crumb. Small dry streaks are fine and lead to better texture.
Pat the dough gently into a circle; overly firm handling compresses the dough and yields a dense, compact loaf instead of tender wedges.
Good to Know
Cool completely, wrap tightly, refrigerate up to 5 days. Room temperature storage not recommended due to cottage cheese dairy content.
Shape and cut dough up to 4 hours ahead; cover and refrigerate. Add 2-3 minutes to bake time if chilled.
Warm or room temperature alongside soup, stew, salad, or cheese and cured meats. Breakfast with softened butter and jam.
Common Mistakes
Do not overwork the dough to avoid a tough, dense crumb.
Do not skip blending the cottage cheese to avoid lumpy texture and uneven baking.
Do not pack the dough tightly into a circle to avoid an overly compact, bread-like texture instead of tender wedges.
Substitutions
Dairy-Free Swaps
similar moisture and protein; tangier flavor and slightly tighter crumb
Full guide →Gluten-Free Swaps
oat flour adds sweetness and softness; may need additional liquid
Full guide →General Alternatives
fresher, brighter flavor; add just before baking
Full guide →FAQ
Can I make this bread gluten-free?
Replace barley and all-purpose flours with gluten-free 1-to-1 blend in same quantities. Gluten-free dough may be slightly stickier; dust hands with extra GF flour. Bake time may decrease by 2-3 minutes. Check for doneness carefully.
Can I freeze unbaked wedges?
Yes. Freeze cut wedges on a baking sheet unwrapped for 2 hours, then transfer to freezer bag up to 3 months. Bake frozen without thawing; add 5-8 minutes to bake time until golden and cake tester comes out clean.
What if my bread is too dense?
Overmixing the batter is the primary cause. Next time, stir just until dry ingredients disappear; small lumps are acceptable. Also verify baking powder is fresh and not expired, as old leavening loses potency and weakens rise.