Tahini Sesame Loaf

Name: Tahini Sesame Loaf
Prep time: 12 min
Cook time: 42 min
Total time: 54 min
Yield: 1 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (240 g) whole wheat flour; ½ cup (120 ml) tahini (sesame paste), stirred well if separated; 1 cup (240 ml) room-temperature water; ½ cup (75 g) hulled sesame seeds, divided (1/3 cup toasted, 1/4 cup raw for topping); 1½ teaspoon (9 g) fine sea salt; 1½ teaspoon (7 g) baking powder; 2 tablespoon (30 ml) extra-virgin olive oil, for brushing crust (optional)

From the MyKitchenBank Kitchen

A savory Middle Eastern quick bread with nutty tahini and toasted sesame seeds throughout. This dense, moist loaf has a tender crumb and a golden crust studded with sesame. Serve warm or at room temperature, sliced and drizzled with olive oil, or alongside soups and stews.

Prep: 12 min
Cook: 42 min
Wait: 15 min
Total: 1 hr 9 min
Makes: 1 loaf (8 slices)

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Steps

Before you start

Preheat oven to 375°F (190°C)
Line or grease a 9×5-inch (23×13 cm) loaf pan
Have all ingredients at room temperature for even mixing

1
Toast sesame seeds
- Place 1/3 cup (50 g) of the sesame seeds in a dry skillet over medium heat.
- Toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden.
- Transfer to a small bowl.
- This brings out the nutty flavor and prevents raw taste in the loaf.
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Ready when: Seeds smell fragrant and are light golden; they will continue darkening as they cool
Tip: Don't walk away—sesame seeds burn quickly. Have the bowl ready to catch them.
2
Mix dry ingredients
- In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
- Make sure there are no lumps of baking powder throughout the flour.
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Ready when: Flour mixture is evenly combined with no white streaks of baking powder visible
3
Combine wet ingredients
- In a medium bowl, whisk the tahini and water together until smooth and well blended.
- The mixture will be thick at first—keep whisking for about 1 minute until tahini fully hydrates and the texture is creamy and uniform.
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Ready when: Tahini and water are fully incorporated; no streaks or lumps remain
Tip: If tahini was stored with oil on top, stir it back in before measuring so the paste is evenly textured.
4
Fold together batter
- Pour the tahini mixture into the flour mixture.
- Using a wooden spoon or spatula, fold gently until just combined.
- Don't overmix—a few visible flour streaks are fine.
- The batter will be thick and slightly lumpy.
- Fold in the toasted sesame seeds (1/3 cup) until evenly distributed.
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Ready when: No large streaks of flour visible; sesame seeds are scattered throughout
Tip: Overmixing toughens quick breads. Stop as soon as you can't see the flour.
5
Transfer to loaf pan
- Scrape the batter into the prepared 9×5-inch (23×13 cm) loaf pan.
- Using a damp spatula, gently smooth the top surface, pressing gently to eliminate large air pockets but not compacting the batter.
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Ready when: Batter is evenly distributed in the pan with a relatively smooth, even top
6
Add sesame seed topping
- Sprinkle the remaining raw sesame seeds (1/4 cup or 25 g) evenly over the top of the batter.
- If using olive oil, brush lightly over the top before adding the sesame seeds so they adhere better.
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Ready when: Sesame seeds are evenly scattered across the top
Tip: Raw sesame topping stays bright and adds visual contrast to the golden crust.
7
Bake loafOven 375°F / 190°C
- Place the loaf pan in the preheated 375°F (190°C) oven on the middle rack.
- Bake for 40–42 minutes.
- The loaf is done when the top is deep golden brown and a skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs.
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Ready when: Top is deep golden brown; skewer inserted in center comes out clean or nearly clean; internal temperature reaches 205–210°F (96–99°C)
Tip: If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8
Cool in pan
- Remove the loaf from the oven and let it rest in the pan for 10 minutes.
- This allows the structure to set, making the loaf easier to remove without breaking.
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Ready when: Loaf has cooled slightly and is pulling away from the edges of the pan
9
Turn out and cool
- Run a thin knife around the edges of the loaf to loosen it.
- Turn the loaf out onto a wire cooling rack.
- Let it cool to room temperature for about 5 minutes before slicing, or serve it warm.
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Ready when: Loaf is warm or cool to the touch and slices without crumbling excessively
Tip: If the loaf sticks, it may need another minute in the pan. Don't force it.

Good to know

Tips

Toast the tahini-water mixture just until fragrant, about 2–3 minutes, to deepen the nutty flavor and ensure even hydration.
For a more herbaceous loaf, add 1 tablespoon of finely chopped fresh herbs (parsley, thyme, or za'atar) to the flour mixture. The loaf pairs beautifully with Middle Eastern dishes.
Tahini separates during storage; stir the oil back in before measuring. Using properly mixed tahini ensures the batter is evenly textured throughout.
This loaf is sturdy enough to slice thin for serving alongside a soup course or thicker for eating as a standalone bread with a spread of hummus or labneh.

Make ahead

Bake the loaf up to 2 days ahead. Wrap cooled loaf tightly in plastic wrap or foil and store at room temperature. Reheat gently wrapped in foil at 350°F (175°C) for 8–10 minutes if desired, though it is equally good at room temperature.

Storage & reheating

Room temperature: 2 days, wrapped tightly in plastic or foil. Refrigerator: 5 days, wrapped. Freezer: up to 3 months, wrapped well in foil and placed in a freezer bag. Thaw at room temperature for 2–3 hours before serving.

Substitutions

whole wheat flour → All-purpose flour or spelt flour. All-purpose yields a lighter, less dense crumb; spelt adds nuttiness. Use the same weight.
hulled sesame seeds → Sunflower seeds or a mixture of seeds. Sunflower seeds create a different texture but offer similar visual appeal and nutrition. Toast them the same way.
tahini (sesame paste) → Almond or sunflower seed butter. Both provide richness and moisture, though the flavor will shift away from the Middle Eastern profile. Use the same volume.
room-temperature water → Vegetable or chicken broth. Broth adds savory depth. Use the same volume; the loaf will have a slightly different flavor profile.