Black seed bread recipe for a healthy homemade loaf

Ingredients for Black seed bread

• nonstick cooking oil spray

• 120 g flaxseed, divided

• 6 large eggs

• 45 ml grapeseed oil or extra-virgin olive oil

• 15 ml tahini

• 120 g black sesame seeds

• 60 g white sesame seeds

• 60 g poppy seeds

• 15 ml kosher salt

• spice mill

How to make Black seed bread

1. Preheat the oven to 95 °C (fan) or 100 °C (conventional).

2. Line a 23 x 13 cm loaf tin with baking parchment, leaving a generous overhang on both long sides. Coat the parchment with non-stick spray.

3. Grind 50 g of flaxseed in a spice mill until it forms a fine powder.

4. In a large bowl, whisk together the eggs, oil, and tahini until well combined.

5. Add the ground flaxseed, black and white sesame seeds, poppy seeds, salt, and the remaining 50 g of flaxseed, and mix thoroughly.

6. Allow the mixture to sit for 30 minutes to let the flaxseed hydrate.

7. Scrape the batter into the prepared loaf tin and bake for 1 1/2–2 hours, until the top is firm to the touch and an instant-read thermometer inserted into the centre registers 74 °C.

8. Transfer the loaf tin to a wire rack and let it cool in the tin for 5 minutes.

9. Using the parchment overhang, lift the loaf out of the tin and onto the wire rack; remove the parchment.

10. Allow the loaf to cool completely before serving.

11. The loaf can be made up to 5 days in advance. Wrap it tightly and refrigerate.

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.