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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!
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Prep Time 30 minutes
Cook Time 40 minutes
Servings: 1 2lb loaf
Ingredients Equipment Method Notes

Ingredients
  

  • 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
Topping
  • 2 tsp sesame seeds 
Serving suggestion
  • anything goes - sweet or savoury, enjoy being creative with your toppings! 

Equipment

  • mixing bowl
  • 2lb loaf tin
  • 2lb loaf tin liner or parchment paper
  • fork or hand whisk
  • spatula

Method
 

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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!
  6. Enjoy!
  7. When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

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!