Black Seed Bread

Ingredients for Black Seed Bread

• Nonstick cooking oil spray

• 240ml flaxseed, divided

• 6 large eggs

• 45ml grapeseed or extra-virgin olive oil

• 1 tablespoon tahini

• 240ml black sesame seeds

• 70g white sesame seeds

• 70g poppy seeds

• 1 tablespoon kosher salt

• A spice mill

Preheat oven to 93°C. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on both long sides. Coat with nonstick spray. Grind 80g 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 120ml flaxseed and mix well. Let sit 30 minutes to let flax hydrate.

Scrape batter into prepared pan and bake until top is firm to the touch (an instant-read thermometer inserted into the centre should register 74°C), 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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.