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!
49 K 5/5 (1 reviews)
4 hours 25 min.
Easy
12 loaves
11 IngredientsLast modified on: December 10th 2017
10.6 oz sesame seeds
10.6 oz 
10.6 oz 
3.2 oz sesame oil
4.2 oz tahini (sesame paste)
5 lb + 2.4 oz 
0.5 oz 
1.0 oz 
3 tablespoons 
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
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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 10.6 oz sesame seeds out on this.
Toast in the oven for 15 minutes.
Lay a sheet of cooking parchment on a baking sheet and spread 10.6 oz sesame seeds out on this.
Toast in the oven for 15 minutes.
Stage 2 - 1 min.
Take the sesame seeds out of the oven and tip them into 10.6 oz water.
Mix quickly and leave to cool.
Mix quickly and leave to cool.
Stage 3 - 5 min.
Put into a mixer bowl in the following order: 10.6 oz leaven, 2 lb + 1.8 oz water, 3.2 oz sesame oil, 4.2 oz tahini (sesame paste), 5 lb + 2.4 oz plain white flour (French Type 65), 0.5 oz yeast and 1.0 oz 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 | 300 RDI=120 % | 1,590 RDI=150 % | 410 RDI=60 % | 9,940 RDI=500 % | 41,640 RDI: 500 % |
| 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 12 loaves : 8.15 €
- 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: Ocean bread, Cretan Bread, Loaf for "les filles'", Jura bread, "Psychedelic" sandwich bread, ... See them all 19
Water
Like these other recipes: Nougat, Rabbit civet "à la normande", Salmon chard rolls, Turnip top soup, Leek and Jerusalem artichoke soup, ... See them all 134
Leaven
You can get more informations, or check-out other recipes which use it, for example: Sandwich bread, Old style brioche, Special small breads, Franche-Comté sticks, Pogne de Romans, ... See them all 21
Sesame seeds
Like these other recipes: Feta and spinach brik pie, Celeriac and sesame soup, "Psychedelic" sandwich bread, Foie gras fingers, Crispy rolls with chicken and leek, ... See them all 22
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