This seedy gluten-free loaf features sesame in three forms: white and black seeds and tahini. Ground flaxseed and egg bind the batter, and whole seeds provide a tiny crunch. Plus, this 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
1
6
3
1
1
½
½
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
Preheat oven to 200°. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on both long sides. Coat with nonstick spray. Grind ½ 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 ½ 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°), 1½–2 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.
Step 3
Do Ahead: Loaf can be made 5 days ahead. Wrap tightly and chill.