Apr 29, 2014

Tahini bread roll

"Green Lanes" is an area in London so completely Turkish they even have a couple of their own local newspapers up there. They also have a lot of great casual Turkish restaurants, including our favourite Antepiller

After the meal we always make sure to go the Greek bakery and have a wander down the street looking in at all the other buffet displays even if we do feel quite full.  I always used to buy the tahini roll at the bakery, but in recent times I've found it a bit too sweet and rich for me. Perhaps, I'm getting old and my digestions getting weaker..

I finally decided to make my own one. I made a rolled bread instead of a roll so I could slice it and toast it bit by bit as a snack, but traditionally it always seems to be a kind of cinnamon-bun kind of shape but with a filling of tahini. I also veganised it; most recipes use cream and butter in the dough and filling. 

I still buy stuff at the bakery. It's a fantastic experience as is the rest of Green Lanes. If you live in London or anywhere in the UK and are into food you must get up there. After trying all the local restaurants along the street I would still urge you in the direction of our original favourite Antepiller, but they're all good. I have to say. that's one reason why we took our new flat as we can now walk to said destination in 15 minutes, rather than sit on the Northern Line from Balham for 45 minutes. This is our go-to meal and we never go wrong with it.



Makes 1 loaf or 10 slices

For the dough

1 1/2 cups white bread flour
1/2 cup wholemeal flour
1/4 cup coconut oil
1/4 cup soya yoghurt
1/4-1/3 cup soya or other non-dairy milk
2 tbs raw cane sugar
1 tsp yeast
pinch of salt

For the filling

1/2 cup tahini
1/3-1/2 cup non-dairy milk
5 medjool dates
1/4 cup rice syrup
1 tsp ground cinnamon
1/4 tsp ground cardamon
pinch of salt


  1. To make the dough, whisk the flours in with the yeast, sugar and salt; then rub in the coconut oil.
  2. Add the soya yoghurt and milk, bit by bit until you can gather the dough into a stiff ball. Kneed for a few minutes until smooth and elastic. 
  3. Grease a large mixing bowl and place the dough inside. Cover with cling film and leave in a warm place for about an hour or until the dough doubles in size.
  4. In the meantime make the filling by blending all the ingredients together, slowly adding the milk until you get a smooth paste, thick, but spreadable. 
  5. Now Preheat your oven to 350 degree and line a clean baking tray with baking parchment.
  6. To assemble the bread, first deflate your dough and kneed for another minute. Then dust a work-surface lightly with flour and roll the dough out to form a large rectangle roughly 20cm wide by 15cm long. 
  7. Spread the paste over the rectangle evenly leaving a half-centimetre gap around the sides as a margin for the filling to spread. Cover with cling film again and let rise for another half an hour.
  8. When you are ready to bake, brush the outside with a little of the non-dairy milk and place on the middle shelf of your pre-heated oven for about 40 minutes. At 35 minutes check if a knife inserted into the middle of the bread comes out clean. If it doesn't, bake for another 5-10 minutes and check again.





1 comment:

  1. That is just the sort of bread I want right now. Tahini always gets my attention. Thanks for sharing this recipe. I will be trying it soon.

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