Today I have a wide range of tested bread recipes, so it’s hard to decide which one should be my World Bread Day-Bread. As I need to make a decision: Tahini Bread is it.
Since weeks a glass of tahini is standing around in the kitchen. So the brilliant idea to bake a bread with tahini came to me. Google – my friend – spit out some recipes. Inspired by the recipes of Yogurtland and Binnur’s Turkish Cookbook I made my very own Tahini Bread. Perhaps not authentic but delicious!
makes 5 buns
250 g flour
1 tb sugar
5 g salt
30 g mild olive oil
150 g lukewarm milk
7 g fresh yeast
olive oil for rolling out and brushing
In a bowl, melt the yeast with sugar and milk. Add flour, oil and salt, knead well.
I use my Bosch MUM 8 also for small quantity of dough.
Cover and let rise for 90 minutes.
Cut the dough in 5 equal pieces. Roll out each piece on an oiled surface until they are thin and a round shape (doesn’t have to be perfectly round). Brush with olive oil. Spread the filling with a spoon on the dough. Drizzle with sugar (quantity is up to you). Roll them up and let them sit for 15 minutes at room temperature. Then hold with each hand the ends of the roll and swing them in circles to get it longer and thinner. Then wrap them up.
If you want flat breads just push them down with your palm. I forgot this, so mine are not flat.
Let them sit another 30 minutes. Preheat oven to 200C.
Before baking brush them with olive oil and put some sesame seeds for decoration.
Bake in the middle of oven for 20-25 minutes.
We ate them for breakfast. Delish!
During the next weeks I will present the rest of the breads I’ve tested for World Bread Day.