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Black Sesame Whole Grain Bread

September 23, 2013

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I’ll be honest – I don’t really do breakfasts. Well, I do breakfasts, but just not breakfast food. My body functions better low carb, and so I have no issue with having last nights’ dinner as breakfast. This bread that I developed fits the bill for both dinner and breakfast. It's a largely whole grain, allergen friendly, vegan friendly, healthy breakfast bread that I developed. 

I’m sure I’ll tinker a little more when I do this again. I am tempted to add in a little orange rind or sub orange juice for some of the water. I’m sure you could also try a bunch of different whole grains. The possibilities are endless…if you experiment, please do let me know how it works for you.


  • 1/2 cup warm water
  • 3 tablespoons of honey (or agave for vegan version)
  • 2 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • ¼ cup rice bran
  • 1/3 cup almond meal
  • ½ cup sorghum flour
  • 1/3 cup amaranth
  • 1/3 cup millet
  • 1/3 cup arrowroot starch or corn starch
  • ¼ cup potato starch
  • ¼ cup tapioca starch
  • 2 TBSP sesame seeds, white or black (I like how the black ones look!)
  • 3 Tablespoons oil
  • 1 teaspoon apple cider vinegar
  • ½ cup carbonated water (can use regular water)

Chia gel:

  • ¼ cup water with 1 T chia seeds


  1. Preheat oven at 250 for 5 minutes then turn off. Line a 8X4 inch bread pan with parchment paper.
  2. Combine water with chia seeds. Let sit at least 30 minutes, but longer or overnight is fine. Combine all dry ingredients in a big bowl and mix thoroughly. Combine water, honey and yeast for 5-10 minutes or until fizzy.
  3. Thoroughly mix dry and wet ingredients separately. Combine and mix vigorously for 1-2 minutes (or use your mixer on medium for about a minute).
  4. Put dough in to pan lined with parchment in the slightly-preheated oven, or put covered dough in a warm place, like on top of the drying machine. Allow to rise for 45 min to an hour, or until the dough reaches the top of the pan.
  5. Preheat oven to 375 (wait at least 20 min until oven is hot). Bake for 15 min, then cover with foil and bake for a total of 50-55 min.
  6. Allow to cool for 5 minutes on a drying rack, then remove bread from loaf pan and allow to cool.

Delightfully gluten free, egg free, soy free, dairy free, corn free and sugar free. Yahoo!

Cheryl Harris has a Master’s in Public Health, is a Registered Dietitian, Certified Wellness Coach, and Certified Lactation Counselor. She strives to make healthy eating easy and works with her clients to make healthy eating habits stick for good. Cheryl has been honored as the Virginia Dietietics Association Dietetics Leader of the Year for 2012 and received a Leadership Award from Department of Health in DC in 2005. Cheryl is also a gluten-free expert. Her recipes can be found on her blog Gluten-Free Goodness. For more information on Cheryl, check out her website Harris Whole Health