Lemon-Poppy Sunburst Bread Recipe - Cooking Index
Lemon-Poppy Sunburst Bread Recipe - Cooking Index
| 2 tablespoons | Flaxseeds | |
| 1/3 cup | Sunflower oil | |
| 3 tablespoons | Tahini | |
| 3/4 cup | Sugar | |
| 2 cups | Unbleached all-purpose flour | |
| 1 tablespoon | Baking powder | |
| 1/2 teaspoon | Salt | |
| 1/2 cup | Plain soy milk | |
| Juice and peel of 1 lemon | ||
| 1/2 cup | Chopped sunflower seeds | |
| 1/2 cup | Golden raisins | |
| 2 tablespoons | Poppy seeds |
In blender, grind flaxseeds to fine powder. Add 1/3 cup water and blend until frothy. Set aside.
Preheat oven to 350 degrees. Grease and flour 9- by 5-inch loaf pan.
In large bowl, combine oil, tahini and sugar. Beat with electric mixer on medium until blended. Beat in reserved flax mixture. In medium bowl, mix flour, baking powder and salt. Add to wet mixture, beating at low speed until smooth. Beat in soy milk, lemon juice and peel. Fold in sunflower seeds and raisins until blended. Pour batter into prepared pan.
Sprinkle poppy seeds evenly over top. Bake until toothpick inserted in center comes out clean, about 50 to 60 minutes. Cool in pan 10 minutes, then invert loaf onto rack and cool completely before slicing.
This recipe yields 1 loaf.
Description:
"Bursting with the flavor of lemon and the crunch of sunflower and sesame seeds, this dense, moist loaf has the added goodness of flaxseeds."
Source:
Vegetarian Times, March 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.