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Tahini Whole Grain Bread Recipe

Tahini Whole Grain Bread Recipe

By What’s Baking

A hearty, aromatic whole grain bread enriched with nutty tahini that creates a perfectly moist crumb with a satisfying crust and subtle sesame undertones.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-14 hours fermentation)
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
An overhead shot of a rustic round tahini whole grain loaf with a beautifully scored top, showcasing its golden-brown crust against a weathered wooden board. A cross-section reveals the bread's even, moist crumb structure with tiny air pockets throughout. The scene is bathed in soft natural light streaming through a kitchen window, highlighting the loaf's textural details and warm tones. Alongside the bread sits a small bowl of tahini, scattered sesame seeds, and a vintage linen cloth dusted with flour. A freshly cut slice displays the perfect balance between wholesome density and lightness, with a knife resting nearby on a wooden cutting board.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">200g bread flour</li><li class="ingredients-single-item">375ml warm water (about 38°C)</li><li class="ingredients-single-item">100g tahini (sesame seed paste)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">15g honey</li><li class="ingredients-single-item">30g sesame seeds, plus extra for topping</li><li class="ingredients-single-item">15ml olive oil</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy lidded pot</li><li class="equipment-single-item">Proofing basket or bowl lined with cloth</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Scoring blade or sharp knife</li><li class="equipment-single-item">Digital kitchen scale</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine warm water (38°C), honey, and yeast. Stir gently and let it sit for 5-10 minutes until foamy. This activation step ensures your yeast is alive and ready to provide proper fermentation and rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, whisk together the whole wheat flour, bread flour, salt, and sesame seeds. The combination of flours provides both nutrition and structure—whole wheat for flavor and nutrients, bread flour for gluten development and proper rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and pour in the activated yeast mixture and tahini. Using a wooden spoon or dough scraper, mix until no dry flour remains and a shaggy dough forms. The dough will look quite rough at this stage—that's perfect!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without kneading, resulting in better texture and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the rest period, perform a series of stretch and folds: with slightly wet hands, grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl 90 degrees and repeat. Do this for all four sides of the dough. This develops structure without heavy kneading, preserving the air bubbles that create good texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover again and let the dough rest for 30 minutes. Repeat the stretch and fold process three more times at 30-minute intervals (total of four sets of stretch and folds over 2 hours). You'll notice the dough becoming smoother and more elastic with each set—this is the gluten network developing.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After the final stretch and fold, cover the bowl and let the dough rise at room temperature for 1-2 hours, until it has approximately doubled in size. The dough should look puffy and show small bubbles on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently turn the dough out onto a lightly floured surface, being careful not to deflate it too much. Form it into a round loaf by pulling the edges toward the center and turning, creating surface tension. The tahini in this dough makes it slightly stickier than regular bread dough, so use flour on your hands as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the shaped dough, seam side up, in a proofing basket or bowl lined with a well-floured cloth. Cover and refrigerate for 8-12 hours or overnight. This slow, cold fermentation develops complex flavors and improves the bread's texture and digestibility.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>About 45 minutes before baking, place your Dutch oven with the lid on in the oven and preheat to 230°C. The preheated Dutch oven creates steam during baking, mimicking professional bread ovens for the perfect crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to bake, remove the Dutch oven (be careful, it's extremely hot!). Gently turn your dough out onto a piece of parchment paper. Brush the top lightly with olive oil and sprinkle with additional sesame seeds.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Score the top of your loaf with a sharp blade or knife in your desired pattern. This isn't just decorative—it allows the bread to expand properly during baking without creating uncontrolled tears in the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Place the lid on and return it to the oven. Bake covered for 30 minutes—the lid traps moisture from the dough to create steam, essential for crust development.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove the lid and continue baking for another 15-20 minutes until the crust is a deep golden brown and the internal temperature reaches 96-98°C. If you tap the bottom of the loaf, it should sound hollow.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Transfer the bread to a wire rack and let it cool completely, at least 2 hours before slicing. This rest time is crucial—cutting too soon will make the bread gummy and ruin the texture as the starches are still setting.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 235 calories
🥑 Fat: 10 g
🧈 Saturated Fat: 6 g
🍞 Carbohydrates: 32 g
🍭 Sugar: 6 g
🍗 Protein: 5 g
🫀 Cholesterol: 55 mg
🧂 Sodium: 200 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is cold fermentation important for bread making?

Cold fermentation (8-12 hours in the refrigerator) slows yeast activity while enzymes continue breaking down flour compounds, developing complex flavours and improving texture. This process also makes the bread more digestible and creates the perfect balance of chewiness and tenderness.

Can I use all whole wheat flour instead of mixing with bread flour?

While possible, using only whole wheat flour will create a denser loaf with less rise. The bread flour provides necessary gluten strength for structure. If using all whole wheat, increase water by 2-3 tablespoons and expect a heartier, more rustic texture with shorter shelf life.

What's the best way to store homemade whole grain bread?

Store completely cooled whole grain bread at room temperature in a bread box or paper bag for 2-3 days. For longer storage, slice and freeze in an airtight container for up to 3 months. Avoid refrigeration as it accelerates staling. Refresh slices in a toaster for best texture.

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