Tahini Bread

Just grabbed got some tahini and nigella seeds from the middle eastern store. Tahini is basically sesame butter. It is wonderful and is used from humus to halva. Ottolenghi has also few other suggestion such as cauliflower salad and burnt brussel sprouts with tahini.


  • 770 grams  flour
  • 515 grams water
  • 240 grams starter
  • 15 grams salt
  • 50 grams tahini
  • optional :
    • crushed caraway seeds
    • nigella seeds
  1. mix the water and flour slowly until just incorporated – Autolyse for 30 min
  2. Add starter +salt+ tahini+ crushed caraway seeds
  3. 1st rise – oil the bowl, I used sesame oil to continue with the theme. Let it rise for 4 hours.
  4. Folding and proofing – I would recommend dividing the dough in two (foolishly I did not). Let it proof for about 2 hours in a warm room (±25C). Much Longer if you have a cold kitchen like mine.
  5. Right before putting it into the oven I added the nigella and sesame seeds on the top. 
  6. Slash the top and Bake at 220C for about 40mins or when the internal temperature is 90C.


Taste test:

The tahini adds this sweet delicate nuttiness that is subtle. It’s really quite wonderful. I really like with a bit of olive oil.



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