Sourdough is one of the most ancient (date from around +5000 BCE in the Fertile Crescent and
Egypt) and popular form of leavening bread (process of generating and trapping gases in dough to make it rise, hence a light, airy, and porous texture).
Many cultures have their own home-made recipes. The fermentation process gives its sour taste. It has excellent source of: calcium, potassium, magnesium, floret, and niacin. But it is not gluten-free, because it made of wheat, rye, or barley flour.
'Care for a different breakfast or add to a brunch?
Serves 2
Preheat the oven to 375ºF (185ºC)
4 organic apricots, cut in half
1 Tbs. (15 g) organic honey
1 tsp. (5 ml) each: extra-virgin olive oil and organic lemon zest
2 springs of thyme
1/2 cup (65 g) organic ricotta cheese
2 slices of toasted organic sourdough bread
~Ancient Egyptian~
l /wa/ 1. Place the apricots, cut-side up, on a backing sheet.
l l /sen/ 2. Drizzle with honey and olive oil, and thyme springs on top.
l l l /khemet/ 3. Roast about 15-18 minutes, until softened and lightly caramelized.
l l l l /feden/ 4. Remove and strip the thyme leaves off (set aside) and discard the stems.
l l l /dje/ 5. In a bowl, stir the lemon zest, honey, and ricotta cheese.
l l
l l l /sejes/ 6. Spread the mixture onto the toast, top with roasted apricots, and their juice.
l l l
l l l l /sefekh/ 7. Garnish with the thyme leaves.
l l l
