This bread tastes amazingly good and goes well served with any kind of toppings. I love it with sliced roasted capsicum, eggplant and onion and topped with anchovies or capers. However, you can put anything you like.


8 Tbsp oat bran
4 Tbsp wheat bran
1 sachet dry yeast
6 Tbsp fresh cheese
3 eggs
1/2 cup milk
2 Tbsp chia seeds
2 Tbsp flaxseed meal
1/2 tsp both pepper and salt
2 Tbsp garlic, crushed
1/4 cup each fresh parsley, coriander, spring onions and sundried tomatoes, finely chopped (or try whatever herbs or veggies you like)
olive oil for greasing

Preheat oven to 180C.
In a big bowl, mix together the oat and wheat bran, the yeast and the milk.
Separate the egg yolks from the whites for 2 of the eggs.
Add the egg yolks, the full egg and the cheese and mix well.

Add the rest of the ingredients, except for the egg whites. 

Mix until well combined.

Beat the egg whites until soft peak form. 

Fold into the bread mixture.

Pour the mixture into a 20 x 10 cm loaf tin, previously greased with a bit of oil and bottom lined with baking paper. 

Cook in the oven for about 45 minutes. Check with a skewer to see if it is cooked. The skewer should be clean when inserted in the middle. Let it cool in the tin for a while. (The strips of sundried tomatoes burnt, so won't be doing that again!! 😒)

Transfer to a wire rack and let it cool totally or serve warm if you prefer.

Here served with hummus and sliced kalamata olives. Yum!!