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!
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Last modified on: December 10th 2017
For 4 loaves, you will need:
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 43 min. | 3 hours | 40 min. | 4 hours 23 min. |
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Step by step recipe
| 1 |  | 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. |
15 min. |
| 2 |  | Take the sesame seeds out of the oven and tip them into 100 g water. Mix quickly and leave to cool. |
1 min. |
| 3 |  | 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. | 5 min. |
| 4 |  | Knead on slow spead for 15 mintes. Note: For the best way to knead, see: A few tips for effective kneading at home.. |
15 min. |
| 5 |  | 2 minutes before the end of the kneading time, add the sesame seeds with their soaking water. | 2 min. |
| 6 |  | 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. |
1 hour |
| 7 |  | After resting, knock back and work the dough: stretch it up with a dough-cutter as far as possible... | 2 min. |
| 8 |  | ...and fold it over. Do this once or twice, then cover again with the plastic and leave to rest for another hour. |
1 hour |
| 9 |  | 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. |
8 min. |
| 10 |  | After this, fold each ball lengthways in 3 to form a long roll. | 8 min. |
| 11 |  | Lay the loaves in a baguette tin or mould or, if you don't have one, on a baking sheet. | 2 min. |
| 12 |  | 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. | 1 hour |
| 13 |  | 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.. |
25 min. |
Remarks
This bread is delicious enough on its own, but it si simply heavenly with houmous, especially if sliced thin and toasted.
Nutritional information
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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 use (among others) | Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Loaf for "les filles'", Jura bread, Olive and pesto bread, Benoîton, ... [All] |
 | Sesame seeds: You can check-out other recipes which use it, like for example: Fish in a sesame crust, Chocolate cereal bars, Seeded loaf, Foie gras fingers, Crispy rolls with chicken and leek, ... [All] |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), How to rehydrate dried mushrooms, Taos hotpot, Pumpkin (or potimarron) soup, Natural leaven, ... [All] |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Benoîton, Pogne de Romans, Jura bread, Franche-Comté sticks, Panettone, ... [All] |
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