I have been experimenting with tahini bread for quite some time, trying to adjust small details in ingredients, to make sure that the structure of regular/large loaf is stable and the crust does not separate when slicing bread. An interesting observation came to my attention. Contrary to the recipes with eggs, egg free recipe showed different results when using golden flax flour or brown flax flour. The difference in these flours was only one – fat and fibre content. Brown flax flour had lower fat content 10.5% compared to golden flax (16%) and higher fibre content 35.8% compared to 31%. These variations, however, do not result in any real differences in bread crust in my other buckwheat bread recipes that have eggs as a principal ingredient. This fact has to be considered when there is a choice in flax seed flour, better to use the one with less fat and increased fibre content. This does not apply if baking small loaf with only 1/2 portion of ingredients.
In my case, using specialised Jamie Oliver bread baking tins (size 12.5cm x 17.5cm), both golden flax and brown flax flour gave absolutely identical results in bread texture. The only difference was the colour of the crust. When sliced, the colour of the bread crumb appeared to be the same in both loaves.
This shape of tin provided the best rise of the dough during baking, compared to regular baking tins that are longer, wider and not as deep. Overall, this is the bread with the easiest process of preparation, when you do not need anything except bows, whisks and spatulas. This bread tastes exceptionally, with deep and satisfying quality bread taste, dense, yet soft texture, pleasant to bite in and chew. It goes well with soups, savoury and sweet toppings, excellent for sandwiches, it freezes and toasts well.
Ingredients with notes:
- 240g Bio-Oz buckwheat flour (buckwheat flour can vary to a great extend in the ability to retain water, as the result you might need more flour when using different brand)
- 30g flax seed flour (try to use the one with the fat content around 10-11%, for better results)
- 100g tahini paste (pure sesame seeds paste, no other ingredients)
- 200g pure apple pure (no other ingredients)
- 340ml /g water
- 10g sea salt
- 12g baking soda
- 3.5-4.0g cumin powder
- 1 tea spoon of honey (optional, I did not use honey when baking loaves showed below)
Preparation:
I baked 2 loaves. The difference was in flax seed flour (golden and brown) and in using 2 types of folding baking paper to line the tin. Simple and fast one – pressing the paper with the second loaf tin in (easy to line, harder to separate from the loaf), and the second – precise folding with cuts in baking paper – takes time and effort, but allows to peel baking paper instantly from the loaf after baking.
- line the tin with baking paper
- mix dry ingredients for the recipe in one bowl, except sea salt, whisk to spread ingredients evenly
- it might be necessary to put baking soda and cumin powder through a sieve
- in another bowl, large enough for the whole batter to be prepared, add apple puree to tahini paste, add sea salt and mix thoroughly (you can use whisk attachment from stick blender for a 40-60sec)
- add water to wet ingredients, combine thoroughly
- add dry ingredients to wet ingredients
Dry ingredients
Wet ingredients
Mixing
- transfer batter into a lined tin
- level the surface with spatula
- make a line with olive oil in the middle of the batter to make the loaf open when baking, to avoid rough cracks in the crust
- sprinkle with sesame seeds (optional)
- bake in preheated to 190C oven (no fan gives better results) 60-70 minutes, 70 minutes in my case
- take the loaf out of the tin and peel baking paper off
- for better results allow the loaf to cool down before slicing
Good luck baking!
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