Black Seed Bread
A nutrient-rich, gluten-free bread made with a blend of black and white sesame seeds, poppy seeds, and flaxseed. This dense, protein-packed loaf is held together with eggs and tahini for a delicious and healthy alternative to traditional bread.
Ingredients
- •1 spray Nonstick cooking oil spray
- •1 cup flaxseed
- •6 large eggs
- •3 Tbsp grapeseed oil
- •1 Tbsp tahini
- •1 cup black sesame seeds
- •½ cup white sesame seeds
- •½ cup poppy seeds
- •1 Tbsp kosher salt
- •1 piece spice mill
Cooking Instructions
- 1.
Preheat oven to 200°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on both long sides. Coat with nonstick spray. Grind 1/2 cup flaxseed in spice mill to a fine powder. Whisk eggs, oil, and tahini in a large bowl to combine. Add ground flaxseed, black and white sesame seeds, poppy seeds, salt, and remaining 1/2 cup flaxseed and mix well. Let sit 30 minutes to let flax hydrate.
40 min
- 2.
Scrape batter into prepared pan and bake until top is firm to the touch (an instant-read thermometer inserted into the center should register 165°F), 1 1/2-2 hours. Transfer pan to a wire rack and let loaf cool in pan 5 minutes. Using parchment overhang, lift loaf out of pan and onto rack; remove parchment. Let loaf cool completely.
120 min
- 3.
Loaf can be made 5 days ahead. Wrap tightly and chill.
5 min
