Low-carb sesame seeds bread

Let me present you chewy and soft low-carb sesame seeds bread that actually tastes great! 

OK, ok, it has been a while since I posted a recipe for bread. I am more than excited to share this new recipe for an amazing quick bread made of quark, tahini and black sesame seeds. Are you intrigued? I hope you are. This bread is low-carb and gluten-free and is packed with protein. It tastes like a chewy dream. No yeast or nasty ingredients. This easy bread recipe is great for people who are on a low-carb or keto diet. It is diabetic-friendly as well. I make this bread once a week for my diabetic family members and they love it.

How to make low-carb sesame seeds bread

In order to make this bread you need to add sesame seeds and linseeds into a blender until they turn into a powder. Do not over process it as the powder will start releasing oil and will turn into a paste. Then in a medium bowl mix quark, tahini and eggs until fully combined. The next step is to mix wet ingredients and dry ingredients and transfer the mix to the prepared baking tin. I have added extra tahini on top, just to finish off the jar but you can omit it. Then you have to bake this low-carb sesame seeds bread in an oven for an hour. This is it.

Useful tips:

This bread is quite easy to make but there are certain tips you should follow to get the best results.

1. Check the expiry date of your baking powder. Expired baking powder will taste nasty and will not work properly.
2. When you are mixing wet and dry ingredients, make sure you really mix it well so you can achieve this beautiful black colour.
3. When you are baking bread , please do not open your oven for the first 30 minutes. Your bread can deflate.
4. When your bread is ready, remove it from your oven and leave it to cool for 30 minutes. PLEASE DO NOT TRY AND TAKE IT OUT OF THE BAKING TIN. Bread will deflate.
5. After 30 minutes, gently remove it from the baking tin. Place it on a cooling rack and remove the baking paper. Let it cool completely before slicing.

What does low-carb sesame seeds bread tastes like?

This no yeast, gluten-free bread tastes wonderful. The texture is dense and chewy. The crumb is solid. There is not much crust. It hold its shape perfectly and creates the perfect base for a sandwich. The flavour is sooo good. It tastes nutty, but not in a very overpowering sense.

When it comes to color, obviously it is black as I used black sesame seeds to make it. If you wish you can of course use white sesame seeds and it will work the same.

Moreover, you can add any nuts or seeds for extra crunchy texture. I have added some roughly hopped pistachios.

Have I convinced you to make it yet? I hope so.

How to store this diabetic-friendly bread

I recommend storing this yeast-free bread in a fridge for up to 5 days. As long as there is no moisture in your fridge this bread will be completely fine. You can also freeze this protein-rich bread. In order to do so, make sure your bread is completely cold and then slice it. Place small pieces of baking paper between each slice. It will prevent bread from sticking. Then put this low-carb sesame seeds bread in a freezer-friendly bag. Bread is good for up to 6 months. In order to defrost it, place leave it at room temperature for at least 30 minutes. You can also toast it straight from the freezer.

If you are looking for more bread recipes, I can recommend you the following:

Homemade tiger bread

Cheese and herbs brioche bread

Chorizo soft pretzel bread

Click this link if you want to see all my recipes with sesame seeds

I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.

Enjoy!

Recipe source – my own.

Enjoy!

Low-carb sesame seeds bread

You need to try my recipe for this low-carb sesame seeds bread. It is chewy, soft and tastes like proper bread. It is yeast-free and diabetic-friendly and very easy to make. Highly recommend this recipe.

Author: Anna K Cooking Method: Baking Cuisine: International Courses: Breakfast, Lunch Recipe Keys: Breads Freezer friendly Low-carb Vegetarian

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Prep Time 20 mins Cook Time 60 mins Rest Time 30 mins Total Time 1 hr 50 mins Difficulty: Intermediate Cooking Temp: 175  C Servings: 14 Best Season: Suitable throughout the year

Ingredients

US Customary Metric

Cook Mode Cooking Mode Disabled

Servings

• 600 g quark (or cottage cheese)
• 5 egg (large)
• 2 tbsp tahini
• 3 tsp baking powder
• 100 g linseed ((flaxseed) ground)
• 300 g sesame seeds (black or white, ground)
• 1 tsp salt (table)
• 80 g pistachios (optional, shells removed, roughly chopped)

Instructions

1. Please read recipe post as well. It includes storage direction and other useful information. 

   I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.

2. Prepare baking tray lined with baking paper and set aside. I used  a standard rectangle bread tin.

3. Preheat your oven to 175C (347F).

4. Add eggs, tahini and quark into a medium bowl and mix well until smooth and fully combined.

5. Add sesame seeds and linseed into a blender. Blend the seeds for about 20 seconds until they turn into a powder.

6. Pour the powdered seeds into a bowl. Add baking powder and salt and mix well.

7. Add chopped pistachios. Omit this step if you are not using pistachios.

8. Add dry ingredeints into wet ingredients and sir until combined.

9. Bake in an oven for an hour.

10. When bread is ready, remove it from the oven but leave the bread inside the tin for about 15 min, do not touch it!

11. After 15 min, grab the baking paper and transfer the bread on a cooling rack. Remove the baking paper, if you can so the steam can escape.

12. Let it cool completely before slicing.

13. Enjoy!

Keywords: yeast-free, gluten-free, yeast-free bread, diabetic-friendly bread, bread for diabetics, high-protein bread, easy bread recipe