Black Seed Bread

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.

Makes one 9×5″ loaf


    • 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
  1. Special Equipment
    • A spice mill


    1. Preheat oven to 200°F. Line a 9×5" 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.
    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.
  1. Do Ahead
    1. Loaf can be made 5 days ahead. Wrap tightly and chill.
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