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Epicurious
Bon Appétit

Black Seed Bread

By Cortney Burns

2.5

(1)

A very seedy loaf of bread cut into sandwichsized slices on a wooden cutting board.
Photo by Alex Lau

This nutrient-dense, gluten-free quick bread keeps for days and is a great vehicle for nut butters, dips, and spreads. Snacktime, solved.

Recipe information

  • Yield

    Makes one 9x5" loaf

Ingredients

Nonstick cooking oil spray
1 cup flaxseed, divided
6 large eggs
3 Tbsp. grapeseed or extra-virgin olive oil
1 Tbsp. tahini
1 cup black sesame seeds
1/2 cup white sesame seeds
1/2 cup poppy seeds
1 Tbsp. kosher salt

Special Equipment

A spice mill

Preparation

  1. Step 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.

    Step 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.

  2. Do Ahead

    Step 3

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

TagsBreadFlaxseedSeedTahiniPoppy SeedSnackBreakfastGluten FreeDairy FreeVegetarianEasyBakingBon Appétit

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