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!
The texture is soft, rather like ciabatta, but with a very distinctive taste - so "open sesame" and enjoy!
15,3585/5 for 1 ratings
Grade this recipe: Last modified on: December 10th 2017
For 4 loaves, you will need:
100 g 
30 g sesame oil
40 g tahini (sesame paste)
5 g 
9 g 
1 tablespoon 
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in a coth bag.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.
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.
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..
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.
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.
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.
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..
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.
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 % |
How much will it cost?
- For 4 loaves : 2.71 €
- Per loave : 0.68 €
Note : These prices are only approximate.
Source
Home made, but based on a recipe by Eric Kayser.More recipes?
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: Cretan Bread, Pizza dough, Seeded loaf, Loaf for "les filles'", French baguettes, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: How to use gelatin, Couscous, How to rehydrate dried mushrooms, Sushi, Stewed apricots, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Mouna, Sandwich bread, New leavened bread, Yeast-based flaky dough (for croissants), ... All |
 | Sesame seeds: You can check-out other recipes which use it, like for example: Seeded loaf, Chocolate cereal bars, Mixed seed grissini, Grilled fillet of salmon with corn salad cream, Feta and spinach brik pie, ... 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.4,703 13.9/5 for 19 ratings 1 hour 7 min.
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.5,4493/5 for 2 ratings 59 min.
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.80,8563.9/5 for 18 ratings 46 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...71,5093.8/5 for 12 ratings 21 min.
Tartiflette
A personal version of a classic recipe from Savoy.98,429 14.6/5 for 11 ratings 1 hour 27 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-10-04)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question