Black & White Sesame Seed Bread
Sesame flour is a grain free flour that is a good alternative for people who are sensitive to nuts or coconuts. They have a good source of healthy fats, fiber, protein, antioxidants, B vitamins, minerals and other beneficial plant compound. They also have anti-inflammatory properties. Black sesame seeds have a slightly nuttier flavor than the white counterpart but both types have the same benefits. It may be more costly to buy the pre-ground ones and they are not so easily available too. At my home country, I can only find black sesame flour which cost the same as almond flour. But the seeds only cost a fraction of the sesame flour so it's much cheaper to grind them ourselves. I used a multi grinder so it's super easy, but you can also use a coffee bean or spice grinder. As grinding the seeds can easily turn it into seed butter, you need to pulse a few times as shown in the video. Grinding the seeds ourselves may not be as fine as the commercial ones but there is no difference in the baking result. However, I found that the pre ground sesame flour needs more water than the self-ground ones. I believe the latter is more absorbent hence, there is a difference in the absorption rate. The seeds are black as their hulls (shells) are intact, whereas white seeds have their hulls removed. Black sesame seeds are more flavorful and have a stronger aroma with a hint of bitterness but it's something that is lovely and mellow, rather than sharp. Sometimes, the subtle bitterness is not even apparent especially when the bread is topped with flavorful spreads or ingredients. However, the white sesame bread is milder in taste so if you do not like the taste of the black sesame bread, you can try the white version.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a bowl, mix all the dry ingredients together until well combined.
4. Add all the wet ingredients and mix until it becomes a dough. This is a very soft dough, and it cannot be shaped into a loaf. Rest the dough for 5 mins and it will thicken up.
5. Pour the dough into an 8x4" greased pan lined with parchment paper.
6. Spread the dough evenly but try to make the top slightly round so that it will rise nicely at the center.
7. Sprinkle with black or white sesame seeds and press them down lightly to ensure they stick to the dough.
8. Bake at the lowest rack for 1 hour or until cooked. Use a wooden skewer to test for doneness.
9. Cool completely on a wire rack before slicing.
10. This bread can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it's better to refrigerate earlier or freeze to maintain freshness.
[Total Servings = 21]
NUTRITION INFO PER SERVING
Total Carb = 5.2 g
Dietary Fiber = 3.0 g
Net Carb = 2.2 g
Calories = 109
Total Fat = 8.5 g
Protein = 4.4 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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