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. I hope you will check it out.
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.
- Check the expiry date of your baking powder. Expired baking powder will taste nasty and will not work properly.
- When you are mixing wet and dry ingredients, make sure you really mix it well so you can achieve this beautiful black colour.
- When you are baking bread , please do not open your oven for the first 30 minutes. Your bread can deflate.
- 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.
- 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.
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.
If you are looking for more bread recipes, I can recommend you the following:
Cheese and herbs brioche 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.
Recipe source – my own
Enjoy!
Chewy and soft low-carb sesame seeds and quark bread. Filling and perfect for freezing
- 600 g quark (or cottage cheese)
- 5 egg (large)
- 2 tbsp tahini
- 3 tsp baking powder
- 100 g linseed
- 300 g sesame seeds (black)
- 1 tsp salt (table)
- 80 g pistachios (optional, shells removed, roughly chopped)
Prepare baking tray lined with baking paper and set aside. I used a standard rectangle bread tin.
Preheat your oven to 175C.
Add eggs, tahini and quark into a medium bowl and mix well until smooth and fully combined.
Add sesame seeds and linseed into a blender. Blend the seeds for about 20 seconds until they turn into a powder.
Pour the powdered seeds into a bowl. Add baking powder and salt and mix well.
Add chopped pistachios. Omit this step if you are not using pistachios.
Add dry ingredeints into wet ingredients and sir until combined.
Bake in the oven for an hour.
When bread is ready, remove it from the oven but leave the bread inside the tin for about 15 min, do not touch it!
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.
Let it cool completely before slicing.
Let your bread cool down completely before slicing.