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Black Seed Bread

['Nonstick cooking oil spray', '1 cup flaxseed, divided', '6 large eggs', '3 Tbsp. grapeseed or extra-virgin olive oil', '1 Tbsp. tahini', '1 cup black sesame seeds', '1/2 cup white sesame seeds', '1/2 cup poppy seeds', '1 Tbsp. kosher salt', 'A spice mill']

Preheat oven to 200°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on both long sides. Coat with nonstick spray. Grind 1/2 cup flaxseed in spice mill to a fine powder. Whisk eggs, oil, and tahini in a large bowl to combine. Add ground flaxseed, black and white sesame seeds, poppy seeds, salt, and remaining 1/2 cup flaxseed and mix well. Let sit 30 minutes to let flax hydrate.
Scrape batter into prepared pan and bake until top is firm to the touch (an instant-read thermometer inserted into the center should register 165°F), 1 1/2–2 hours. Transfer pan to a wire rack and let loaf cool in pan 5 minutes. Using parchment overhang, lift loaf out of pan and onto rack; remove parchment. Let loaf cool completely.
Loaf can be made 5 days ahead. Wrap tightly and chill.

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