Black Seed Bread

From the kitchen of Carly

Dense, nutty bread packed with flaxseed, sesame, and poppy seeds. Eggs and tahini create a sturdy crumb that's part loaf, part protein bar. Toast slices for breakfast or pair with soft cheese and greens for lunch.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1Nonstick cooking oil spray
  • 11 cup flaxseed, divided
  • 16 large eggs
  • 13 Tbsp. grapeseed or extra-virgin olive oil
  • 11 Tbsp. tahini
  • 11 cup black sesame seeds
  • 11/2 cup white sesame seeds
  • 11/2 cup poppy seeds
  • 11 Tbsp. kosher salt
  • 1A spice mill

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.

  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.

  3. Loaf can be made 5 days ahead. Wrap tightly and chill.