Tahini: From Bread Dough to Creamy Sauce

You can make a delicious seed bread using tahini in place of grain flour. How is that possible?

When sesame seeds are ground into tahini, they form a smooth paste. Surprisingly, when a small amount of water is added, the tahini does not become thinner - it actually becomes thick, stiff, and almost dough-like.

One reason for this transformation is that tahini contains extremely fine particles of ground sesame seeds suspended in oil. In raw tahini, the oil coating these particles prevents them from absorbing water. When water is added, however, the particles begin to absorb it, swell, and stick together, much like flour does when mixed with water to form dough.

By adding an egg and a leavening agent, such as baking powder or baking soda, to this dough-like mixture, you can bake a flavorful and nutritious loaf of bread without using grain flour.

To make tahini sauce, however, you need to continue adding water. As more water is incorporated, the tahini gradually returns to a smooth, thick, pourable consistency. The reason lies in the unique nature of tahini itself.

Tahini is an emulsion, which is a blend of oil and water that typically wouldn't remain mixed. Raw tahini consists of approximately 50% oil, 20% protein, and 20% carbohydrates, with the rest being water and minerals. Certain components are drawn to water, while others are drawn to oil. Natural emulsifying agents in sesame seeds assist in keeping everything well combined, resulting in tahini's smooth texture.

When a small amount of water is first added, the emulsion becomes unstable, causing the mixture to seize and thicken. As additional water is incorporated, the structure of the emulsion changes. Eventually, the mixture shifts from a water-in-oil emulsion to an oil-in-water emulsion, where tiny droplets of oil become dispersed throughout the water.

At this point, the tahini regains its smooth, creamy texture. With enough water, what began as a thick paste transforms into the rich, velvety sauce that is enjoyed throughout Eastern Mediterranean cuisine.

Let's head into the kitchen now!

Tahini Loaf

In many Israeli homes, a tahini loaf has become the go-to bread for Passover, as one of the holiday's traditions involves avoiding grains. This loaf demonstrates that grains aren't essential for making bread, with seeds serving as a viable substitute. It's not a cake-like bread, so it shouldn't be categorized with banana or zucchini bread. The loaf has a neutral taste, is dense, and slices well, perfect for sandwiches (without the crust). You can toast it if desired and enjoy it with any sweet or savory spread.

Makes one loaf (using 9" loaf pan)

Ingredients

• 4 large eggs

• 1/2 cup (120gr) tahini paste

• 1/2 tsp salt

• 1/2 Tbsp baking soda

• 2 Tbsp date molasses/honey/pure maple

• 3 Tbsp ground flaxseeds

• 3 Tbsp sesame seeds

Preparation

1. Preheat the oven to 360°F (180°C). Line a 9-inch loaf pan with parchment paper.

2. In a bowl, mix the dry ingredients: baking soda, salt, ground flaxseeds, and sesame seeds (reserve a small amount of sesame seeds for topping). Set aside.

3. In a stand mixer, whisk the eggs for 4–5 minutes, until pale and fluffy.

4. Add the tahini and date molasses (or another natural sweetener) and mix until just combined.

5. Fold in the dry ingredients and mix until fully incorporated.

6. Pour the batter into the prepared pan and sprinkle with the reserved sesame seeds.

7. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. For a darker, drier loaf, bake for an additional 3–5 minutes.

8. Remove from the oven and transfer to a wire rack to cool completely.

9. Enjoy within 5 days at room temperature, or freeze for longer storage.

Notes

• You can vary the seeds: substitute the ground flaxseeds and sesame seeds with about 3 tablespoons of whole flaxseeds and sunflower seeds.

• If adding nuts, raisins, or chopped dates, make sure they are finely chopped to prevent them from sinking to the bottom of the loaf during baking.