Dairy-Free Tahinli Ekmek (Tahini Bread)

Ingredients

• 1 cup Warm Plant-Based Milk (e.g., almond, soy)
• 2 1/4 teaspoons Active Dry Yeast
• 1/4 cup Sugar
• 1/4 cup Olive Oil
• 3 cups All-Purpose Flour
• 1/2 teaspoon Salt
• 1/2 cup Tahini
• 2 tablespoons Sesame Seeds

Instructions

1. 1In a large bowl, combine the 1 cup warm plant-based milk with the 2 1/4 teaspoons active dry yeast and the 1/4 cup sugar. Stir gently and let it stand for 5 minutes until it becomes foamy, indicating the yeast is active.
2. 2Add the 1/4 cup olive oil, 3 cups all-purpose flour, and 1/2 teaspoon salt to the foamy yeast mixture. Mix until a cohesive dough forms, then knead on a lightly floured surface for about 8-10 minutes until the dough is smooth and elastic.
3. 3Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
4. 4Preheat your oven to 350°F (175°C).
5. 5Gently punch down the risen dough to release the air. On a lightly floured surface, roll the dough out into a large rectangle, about 12x18 inches. Spread the 1/2 cup tahini evenly over the surface of the dough, leaving a small border around the edges.
6. 6Starting from one of the longer sides, tightly roll up the dough into a log. Pinch the seam to seal it. Place the rolled dough seam-side down into a greased loaf pan.
7. 7Brush the top of the loaf with a little plant-based milk and sprinkle evenly with the 2 tablespoons sesame seeds.
8. 8Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Let the bread cool in the loaf pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing and serving.

Related Guides