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!
11,587
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:
Keeping: A few days in a coth bag.
| 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?
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 |
| 3,317 Kcal or 13,888 Kj | 90 gr | 433 gr | 136 gr |
| 166 % | 34 % | 41 % | 21 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 270 Kcal or 1,130 Kj | 7 gr | 35 gr | 11 gr |
| 13 % | 3 % | 3 % | 2 % |
| Per loave | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 829 Kcal or 3,471 Kj | 22 gr | 108 gr | 34 gr |
| 41 % | 9 % | 10 % | 5 % |
How much will it cost?
- For 4 loaves : 2.64 €
- Per loave : 0.66 €
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: Jura bread, Mustard baps, French baguettes, Olive and pesto bread, Mixed seed grissini, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Papadums, Fougasse with bacon and Comté, Seeded loaf, Gingerbread, Chicken nems, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Yeast-based flaky dough (for croissants), Panettone, Naan, Peanut rolls, ... All |
 | Sesame seeds: You can check-out other recipes which use it, like for example: Feta and spinach brik pie, "Psychedelic" sandwich bread, Bacon rolls, Sesame fried scampi, Sushi, ... All |
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