The Little Sesame Loaf
If you’re looking for a loaf that’s free from grains, gluten, yeast and nuts then my Tahini Bread is just the thing for you! Quick and simple to make, with a beautifully soft and light texture, delicious sandwiches and toast are now just a few steps away!
- mixing bowl
- 2lb loaf tin
- 2lb loaf tin liner or parchment paper
- fork or hand whisk
- 300 g tahini (raw sesame paste, light in colour)
- 4 eggs, large (I prefer organic)
- 30 ml white wine or apple cider vinegar
- 30 ml honey or maple syrup
- 15 ml water
- 1 tsp fine salt or sea salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 2 tsp sesame seeds
- anything goes - sweet or savoury, enjoy being creative with your toppings!
- Preheat the oven to 375°F, gas mark 5, 180°C (160°C fan-assisted). Line a 2lb loaf tin with loaf tin liner or parchment paper.
- In a mixing bowl, whisk the eggs, then add the tahini, vinegar, honey (or maple syrup), water, sea salt, bicarbonate of soda and baking powder and mix with a spatula until it’s completely smooth, making sure to work in all of the bits that might get stuck to the bottom of the bowl.
- Pour the mixture into the pre-lined loaf tin, using your spatula to get every last drop out of the bowl, then level out the mixture and give the tin a firm tap to knock out any air bubbles.
- Sprinkle over the sesame seeds, then bake in the pre-heated oven for 35-40 minutes, until its golden in colour, well-risen, and cooked all the way through.
- Leave to cool on a wire rack until ready to serve – the top will sink slightly as it cools but don’t worry, that’s normal!
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – If you love tahini as much as me then you’re just going to love this bread – it’s so simple to make that it’s become my staple bread for the week. I love to eat this toasted, spread with some of my delicious homemade raspberry chia seed jam but, when I want to treat myself to something really special, I spread it with extra tahini, top with sliced banana then drizzle over a little honey before sprinkling with more sesame seeds – but you really can add whatever you like, sweet or savoury – and it also makes great sandwiches! One of the great things about this loaf is that it stays super soft for 5-7 days – plus the sesame seeds give it a delicious crust when toasted. Unlike some other types of bread, this freezes beautifully – wrap it well and it will keep for up to 3 months in an airtight container – you need never run out of bread again!