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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!
65 K 5/5 (1 reviews)627558
Last 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.
When should you start or finish this recipe?
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 8 g RDI=12 % | 43 g RDI=16 % | 11 g RDI=15 % | 269 kcal RDI=13 % | 1,129 kJ RDI=13 % |
| Per loave | 24 g RDI=38 % | 132 g RDI=50 % | 34 g RDI=47 % | 828 kcal RDI=41 % | 3,470 kJ RDI=41 % |
| Whole recipe | 99 g RDI=153 % | 528 g RDI=200 % | 137 g RDI=188 % | 3,314 kcal RDI=166 % | 13,878 kJ RDI=166 % |
How much will it cost?
For 4 loaves
2.75 €
Per loave
0.70 €
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 loafMustard bapsFrench baguettesJura breadPoitevin twist See them all 19 (19)
Sesame seeds
Water
Like these other recipes: PaellaLemon tartLangoustine sabayon tartFrench onion soupStewed plums See them all 140 (140)
Leaven
You can get more informations, or check-out other recipes which use it, for example: Ocean breadJura breadNew leavened breadSpecial small breadsYeast-based flaky dough (for croissants) See them all 21 (21)
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