Lemon-Poppy Sunburst Bread

Recipe Ingredients

2 tablespoons	30ml	Flaxseeds
1/3 cup	78ml	Sunflower oil
3 tablespoons	45ml	Tahini
3/4 cup	148g / 5.2oz	Sugar
2 cups	125g / 4.4oz	Unbleached all-purpose flour
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Plain soy milk
		Juice and peel of 1 lemon
1/2 cup	55g / 1.9oz	Chopped sunflower seeds
1/2 cup	80g / 2.8oz	Golden raisins
2 tablespoons	30ml	Poppy seeds

Recipe Instructions

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

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