Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Loaf can be made 5 days ahead. Wrap tightly and chill.