Seed Bread

Step 1

Preheat the oven to 375 F.

Step 2

Line a standard-sized loaf pan (approx. 8.5 x 4.5 x 2.5 in) with parchment paper with the ends sticking out over the sides so you can lift the finished bread out of the pan.

Step 3

Add everything except the tahini and water to a large mixing bowl and stir to combine.

Step 4

Add the tahini and water and stir into a thick, doughy paste.

Step 5

Place the dough in the lined loaf pan and use your hands to evenly spread/press it into the pan until flat.

Step 6

Bake for 50 minutes. If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.

Step 7

Remove from the oven. Let sit for a couple of minutes then use the parchment paper to lift the loaf out of the pan. You may need to run a knife along the edges that don’t have parchment paper covering them.

Step 8

Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.