Ali Baba bread

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!
38K 1 5
Grade this recipe:

Last modified on: December 10th 2017

Keywords for this recipe:
For 4 loaves, you will need:

Change these quantities to make: 2 loaves 4 loaves 8 loaves 12 loaves
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
43 min.3 hours40 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.
Ali Baba bread
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.
Ali Baba bread
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.
Ali Baba bread
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.
Ali Baba bread
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.
Ali Baba bread
2 minutes before the end of the kneading time, add the sesame seeds with their soaking water.

Stage 6 - 1 hour
Ali Baba bread
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.
Ali Baba bread
After resting, knock back and work the dough: stretch it up with a dough-cutter as far as possible...

Stage 8 - 1 hour
Ali Baba bread
...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.
Ali Baba bread
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.
Ali Baba bread
After this, fold each ball lengthways in 3 to form a long roll.

Stage 11 - 2 min.
Ali Baba bread
Lay the loaves in a baguette tin or mould or, if you don't have one, on a baking sheet.

Stage 12 - 1 hour
Ali Baba bread
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.
Ali Baba bread
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..
This bread is delicious enough on its own, but it si simply heavenly with houmous, especially if sliced thin and toasted.
A few days in a coth bag.
Home made, but based on a recipe by Eric Kayser.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,193 Kcal or 13,368 Kj90 gr433 gr136 gr
160 %34 %41 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
260 Kcal or 1,089 Kj7 gr35 gr11 gr
13 %3 %3 %2 %
Per loave
Energetic valueProteins CarbohydratesFats
798 Kcal or 3,341 Kj22 gr108 gr34 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)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Hamburger buns, Poitevin twist, Bacon rolls, French baguettes, Leavened bread, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Panettone, Saucipain, Bacon rolls, Peanut rolls, ... All
Sesame seedsSesame seeds: You can check-out other recipes which use it, like for example: Mixed seed grissini, Cauliflower coconut curry, Escalopes in a sesame crust, Bacon rolls, Grilled fillet of salmon with corn-salad cream, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: How to use gelatin, Quince and apple compote, Caramel semolina pudding with raisins, Citrus syrup, French onion soup, ... All
Other recipes you may also like
Potimarron and leek soup
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.
83K 13.9 1 hour 7 min. November 29th 2017
Quince and apple compote
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.
102K3 59 min. December 30th 2019
Soft fruits in sabayon
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.
257K3.9 46 min. February 21th 2011
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
298K3.8 21 min. February 21th 2011
A personal version of a classic recipe from Savoy.
586K 14.6 1 hour 27 min. September 16th 2019
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page