Lemon-Poppy Sunburst Bread

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Lemon-Poppy Sunburst Bread

 

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.

Makes 1 loaf.

 

 

 

 

 

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