Oatbread with Lor Cheese and Fresh Herbs

Place a dry pan on the stove and heat it. Add the oats to the pan and roast by stirring constantly for approximately 5 minutes over medium heat until they turn slightly brown and release a nutty aroma. Remove the roasted oats from the stove and let them cool at room temperature.

Preheat the oven to 180 degrees and let it heat up. Prepare a rectangular loaf pan by lining the bottom and sides with parchment paper.

Wash and dry 1/2 bunch of parsley, 1/2 bunch of dill, and the green onions, then chop them very finely on a cutting board.

Crack the eggs into a large mixing bowl. Add the yogurt and mineral water on top, and whisk with a wire whisk until all ingredients are smoothly combined.

Add the cottage cheese and the finely chopped greens to the liquid mixture and mix lightly with a spatula.

Add the cooled roasted oats to the mixture. Mix thoroughly with a spatula using circular motions from bottom to top so that all ingredients are distributed homogeneously and the oats begin to absorb the liquid.

Transfer the prepared batter to the parchment-lined mold without delay. Smooth the top with the back of a spatula to obtain an even surface and finally sprinkle with nigella seeds.

Bake in the preheated 180 degree oven for approximately 40 minutes until the top turns golden yellow and the inside is completely cooked. Perform a toothpick test before removing from the oven. Let it rest in the mold until it reaches room temperature, then slice and serve.