Lemon-Poppy Sunburst Bread

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Lemon-Poppy Sunburst Bread

 

Bursting with the flavor of lemon and the crunch of

sunflower and sesame seeds, this dense, moist loaf has

the added goodness of flaxseeds.

 

 

2 Tbs. flaxseeds

1/3 cup sunflower oil

3 Tbs. tahini

3/4 cup sugar

2 cups unbleached all-purpose flour

1 Tbs. baking powder

1/2 tsp. salt

1/2 cup plain soy milk

Juice and peel of 1 lemon ( 1/4 cup)

1/2 cup chopped sunflower seeds

1/2 cup golden raisins

2 Tbs. poppy seeds

1. In blender, grind flaxseeds to fine powder. Add 1/3

cup water and blend until frothy. Set aside.

 

2. Preheat oven to 350°F. Grease and flour 9 x 5-inch

loaf pan.

 

3. 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.

 

4. 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.

 

PER : 0 CAL; 0 G PROT; 0 G TOTAL FAT (0 SAT. FAT); 0 G

CARB.; 0 MG CHOL; 0 MG SOD.; 0 G FIBER

 

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