Tahini Sourdough Bread
By Unique Hammond
This recipe for Tahini Sourdough Bread yields a loaf with a nutty, rich flavor, balanced by a touch of honey.
Yields: 2 loaves
Prep Time: Approximately 30-40 minutes active time, plus 16-24 hours passive time (fermentation & proofing).
Bake Time: 60 minutes
Ingredients
Flour Blend: 1000 grams total flour
700 grams Strong Bread Flour (e.g., central milling )
200 grams Whole Wheat Flour (Sprouted Wheat from Second Spring Foods or another high-quality brand is excellent)
100 grams Einkorn Flour (optional, can be replaced with more whole wheat or bread flour- Central Milling)
Components:
225 grams of starter
750-800 grams warm water (start with 750g and add more slowly as needed)
168 grams active sourdough starter (fed and bubbly)
50 grams tahini (Seed + Mill brand recommended for its quality)
25 grams fine sea salt
20 grams local honey
5 grams Nutmeg from Diaspora
Stuff needed:
Big ass bowl
Dutch Oven- I used Field Company Cast iron. Great crust.
Proffing baskets or a bowl with a tea cloth- I used these proofing baskets
Lames for scoring the bread from wiremonkey
Bench Scraper- Got mine from Central Milling.
Cooking scale- I also got mine from Central Milling.
Instructions
1. Mixing the Dough (Autolyse & Fermentation):
Autolyse (Optional but recommended): In a large bowl, combine all of the flour with 750 grams of water. Mix by hand until a shaggy dough forms and there are no dry spots. Cover the bowl and let it rest for 30-60 minutes. This step allows the flour to fully hydrate.
Add Starter, Tahini, and Honey: After the autolyse, add the active sourdough starter, tahini, and honey to the dough. Use your hands to mix everything together, squeezing and folding the dough until the new ingredients are fully incorporated. Or you can add the honey in with the salt as I did in my IG video. I did it both ways and didn’t notice a difference.
Add Salt & Final Water: Sprinkle the salt over the dough. Now, begin to slowly add the remaining 50 grams of water, about 10-20 grams at a time. As you add the water, mix it into the dough using a series of folds and squeezes. This technique, learned from Vanessa Kimbell, gives you control over the final hydration and helps develop the dough's strength. Continue mixing until the dough feels cohesive and slightly smooth.
Bulk Fermentation (4-6 hours): Cover the bowl and let the dough ferment in a warm spot. During this time, you will perform a series of "folds" to build strength in the dough.
First Hour: Perform a set of stretch and folds every 20-30 minutes for the first 1-2 hours. To do this, wet your hand, grab one side of the dough, gently stretch it up, and fold it over the center. Repeat this motion four times, rotating the bowl each time.
Remaining Time: After the initial folds, let the dough rest, covered, until it has increased in volume by about 30-50%. The total time will depend on the temperature of your room.
2. Shaping & Proofing:
Pre-Shaping: Gently turn the dough out onto a lightly floured surface. Using a bench scraper or your hands, lightly shape the dough into a round or oval. Cover and let it rest for 20 minutes.
Final Shaping: Shape the dough into its final form (a round boule or an oval bâtard). This is when I pour some sesame seeds onto a place and role the boule around till covered. Then Place the shaped dough seam-side up in a floured banneton or a bowl lined with a floured tea towel.
Cold Proofing (Overnight): Cover the banneton with a plastic bag or a shower cap and place it in the refrigerator. Let it proof for 12-16 hours. The cold temperature develops the flavor and makes the dough easier to handle.
3. Baking:
Preheat: Place your Dutch oven or baking vessel with its lid inside your oven. Preheat the oven to 450°F (232°C) for at least one hour.
Score & Bake (Covered): Carefully remove the hot Dutch oven from the oven. Gently turn the dough out of the banneton onto a piece of parchment paper. Score the top of the loaf with a sharp knife or bread lame. Using the parchment paper as a sling, carefully lower the dough into the Dutch oven. Place the lid on top.
Bake at 450°F for 40 minutes.
Uncover & Brown: After 40 minutes, carefully remove the lid from the Dutch oven. The bread should be mostly baked through but still pale. Return the bread to the oven and continue baking, uncovered, for another 20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped on the bottom.
Cool: Remove the loaf from the oven and transfer it to a wire rack to cool completely before slicing. This is crucial for the crumb to set properly.
Health Benefits of Tahini Sourdough Bread
The health benefits of this bread come from the combination of sourdough fermentation, the inclusion of tahini, and the use of whole-grain flours.
Improved Digestibility and Nutrient Absorption (Sourdough Fermentation):
Reduced Gluten: The long fermentation process of sourdough helps to break down gluten proteins, making the bread easier to digest for many people who have a mild sensitivity to gluten (but not celiac disease).
Phytic Acid Reduction: Sourdough fermentation significantly reduces the levels of phytic acid, a compound found in grains that can inhibit the absorption of minerals like iron, zinc, and magnesium. By breaking down phytic acid, the body can more readily absorb these essential nutrients from the flour.
Probiotics and Prebiotics: While the beneficial bacteria in the starter are killed during baking, the fermentation process creates a more digestible product. Sourdough bread is also a source of prebiotics, which are non-digestible fibers that feed the beneficial bacteria in your gut microbiome, promoting a healthy digestive system.
Nutrient-Rich Profile (Tahini):
Healthy Fats: Tahini is made from ground sesame seeds and is an excellent source of monounsaturated and polyunsaturated fats. These "healthy fats" are important for heart health, can help lower bad cholesterol (LDL), and provide a feeling of satiety.
Vitamins and Minerals: Tahini is packed with essential minerals, including copper, manganese, calcium, magnesium, and iron. It is also a good source of B vitamins and vitamin E, which act as powerful antioxidants.
Protein: Tahini adds a boost of plant-based protein to the bread, contributing to a more balanced nutritional profile.
Antioxidant Properties: Sesame seeds contain unique antioxidants called lignans (sesamin and sesamolin), which have been linked to anti-inflammatory effects and may help protect against oxidative stress.
Benefits of Whole Grains (Sprouted Wheat & Einkorn):
Fiber: The recipe suggests using whole grains like sprouted wheat and einkorn. Whole grains are rich in dietary fiber, which is crucial for digestive health, helps regulate blood sugar levels, and can contribute to a lower risk of heart disease.
Increased Bioavailability: Sprouted grains often have a higher bioavailability of nutrients, as the sprouting process can make vitamins and minerals more accessible for the body to absorb.
Phytonutrients: Whole grains contain a wide range of phytonutrients and antioxidants that are not present in refined flours.
Enjoy your freshly baked Tahini Sourdough!
Warmly, Unique
