Skip to main content
Epicurious

Black Seed Bread

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

See Related Recipes and Cooking Tips

Read More
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Pan-Fried Turmeric Bread (Kubez Kimaaj)
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Bánh Mì Khong (Bánh Mì Bread)
Making your own crusty loaves is surprisingly easy.
Block Print Flower Cookies
These soft butter cookies are made with mooncake molds, reminiscent of block print stamps from Jaipur.
Tadka Focaccia
This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.
Nankhatai (Semolina Shortbread)
These cookies are gently sweetened and perfect with a cup of tea.
Ube Milk Crinkles
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.