1,355 easy and fully explained recipes, with 27,644 photos and 78 videos

Ali Baba bread

This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves.

The texture is soft, rather like ciabatta, but with a very distinctive taste - so "open sesame" and enjoy!

31K 1 5

Last modified on: December 10^th 2017

Keywords for this recipe:

For 4 loaves, you will need:

1 100 g sesame seeds
2 100 g water
3 100 g leaven
4 320 g water
5 30 g sesame oil
6 40 g tahini (sesame paste)
7 500 g plain white flour (French Type 65)
8 5 g yeast
9 9 g salt
10 10 g sesame seeds
11 1 tablespoon oil
Total weight: 1,229 grams

Change these quantities to make: 2 loaves 4 loaves 8 loaves 12 loaves

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
43 min.	3 hours	40 min.	4 hours 23 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 15 min.

Preheat the oven to 360°F (180°C).

Lay a sheet of cooking parchment on a baking sheet and spread 100 g sesame seeds out on this.

Toast in the oven for 15 minutes.

Stage 2 - 1 min.

Take the sesame seeds out of the oven and tip them into 100 g water.

Mix quickly and leave to cool.

Stage 3 - 5 min.

Put into a mixer bowl in the following order: 100 g leaven, 320 g water, 30 g sesame oil, 40 g tahini (sesame paste), 500 g plain white flour (French Type 65), 5 g yeast and 9 g salt.

Stage 4 - 15 min.

Knead on slow spead for 15 mintes.

Note: For the best way to knead, see: A few tips for effective kneading at home..

Stage 5 - 2 min.

2 minutes before the end of the kneading time, add the sesame seeds with their soaking water.

Stage 6 - 1 hour

Gather the dough into a rough ball and transfer to a large clean bowl, then cover with a plastic sheet.

Leave to rest for 1 hour.

Stage 7 - 2 min.

After resting, knock back and work the dough: stretch it up with a dough-cutter as far as possible...

Stage 8 - 1 hour

...and fold it over.

Do this once or twice, then cover again with the plastic and leave to rest for another hour.

Stage 9 - 8 min.

After resting, weigh out the dough into lumps of about 350 g and shape these into oval balls.

Cover with the plastic sheet and leave to rest for 20 minutes.

Stage 10 - 8 min.

After this, fold each ball lengthways in 3 to form a long roll.

Stage 11 - 2 min.

Lay the loaves in a baguette tin or mould or, if you don't have one, on a baking sheet.

Stage 12 - 1 hour

Brush the tops of the loaves with a little water or oil and scatter some raw sesame seeds over them. Press these in slightly to help them stick.

Stage 13 - 25 min.

Preheat the oven to 460°F (240°C ) and bake for 20 to 30 minutes.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Remarks

This bread is delicious enough on its own, but it si simply heavenly with houmous, especially if sliced thin and toasted.

Keeping

A few days in a coth bag.

Source

Home made, but based on a recipe by Eric Kayser.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,193 Kcal or 13,368 Kj	90 gr	433 gr	136 gr
160 %	34 %	41 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
260 Kcal or 1,089 Kj	7 gr	35 gr	11 gr
13 %	3 %	3 %	2 %

Per loave
Energetic value	Proteins	Carbohydrates	Fats
798 Kcal or 3,341 Kj	22 gr	108 gr	34 gr
40 %	9 %	10 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sesame, Gluten

How much will it cost?

For 4 loaves : 2.71 €
Per loave : 0.68 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Benoîton, "Psychedelic" sandwich bread, Cretan Bread, Bacon rolls, Mustard baps, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Seeded loaf, Franche-Comté sticks, Old style brioche, Cretan Bread, ... All
	Sesame seeds: You can check-out other recipes which use it, like for example: Fish in a sesame crust, Feta and spinach brik pie, Seeded loaf, Hamburger buns, Chocolate cereal bars, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Minestrone, Minted Melon, Couscous, Cretan Bread, Stewed apple (compote), ... All

Other recipes you may also like

Potimarron and leek soup

This autumnal soup combines the flavours of Japanese chestnut pumpkin (potimarron) and leeks - they go so well together. The resulting soup is velvety smooth and delicious.
74K 13.9 1 hour 7 min. November 29^th 2017

Quince and apple compote

This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
89K3 59 min. December 30^th 2019

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
250K3.9 46 min. February 21^th 2011

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
288K3.8 21 min. February 21^th 2011

Tartiflette

A personal version of a classic recipe from Savoy.
570K 14.6 1 hour 27 min. September 16^th 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.