This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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!
62 K 5/5 (1 reviews)
4 hours 25 min.
Easy
2.75 €
4 loaves
11 IngredientsLast modified on: December 10th 2017
100 g sesame seeds
100 g 
100 g 
30 g sesame oil
40 g tahini (sesame paste)
500 g 
5 g 
9 g 
1 tablespoon Times for this recipe
Preparation: 45 min.
Resting: 3 hours
Cooking: 40 min.
All in all: 4 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: A few days in a coth bag.
Source: Home made, but based on a recipe by Eric Kayser.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 530 RDI=50 % | 140 RDI=20 % | 3,310 RDI=170 % | 13,880 RDI: 170 % |
| Per 100 g | 8 RDI=3 % | 40 RDI=4 % | 10 RDI=2 % | 270 RDI=10 % | 1,130 RDI: 10 % |
| Per loave | 20 RDI=10 % | 130 RDI=10 % | 30 RDI=5 % | 830 RDI=40 % | 3,470 RDI: 40 % |
How much will it cost?
- For 4 loaves : 2.75 €
- Per loave : 0.70 €
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)
Like these other recipes: Roscoff loaf, Jura bread, "Psychedelic" sandwich bread, Mustard baps, Pizza dough, ... See them all 19
Sesame seeds
Like these other recipes: Crispy rolls with chicken and leek, Sushi, Sesame cookies, Fish in a sesame crust, Mixed seed grissini, ... See them all 22
Water
Like these other recipes: Provençal braised carrots, Apple compote with verbena, Seeded loaf, Yeast-based flaky dough (for croissants), Classic French white bread, ... See them all 137
Leaven
You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Seeded loaf, Cretan Bread, Sandwich bread, Pizza dough, ... See them all 21
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018441 K 15 30 min.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated. February 21th 2011279 K4.2 40 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables. June 22th 2011261 K 15 1 hour 30 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do. February 21th 2011410 K3.8 35 min.
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs. October 13th 2010326 K4.7 5 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a 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.