Ancient Egyptian Spiral Bread of the Pharaoh

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats at a lower cost.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lactose-free and lower in calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

Whisk the salt into the flour.

Add the sourdough starter, warm goat's milk, and date syrup to the flour and mix until it forms a shaggy dough.

Set the dough in a bowl and cover with a damp towel for 30 minutes to rest.

Knead the dough for about 10 minutes.

Let the dough rest for another 30 minutes.

Knead the dough a second time for 10 minutes and let it rest again for another 30 minutes.

Knead the dough a third time for 5 to 10 minutes until smooth.

Set the dough aside to ferment until it doubles in size, which took about 4 hours for sourdough.

Turn the dough out onto a clean surface and divide it into four pieces.

Roll each piece into long ropes about as wide as your index finger.

Coil each rope around in a tight spiral, keeping it flat, and tuck the end under the dough, pinching it to secure.

Place the spirals on a baking sheet and cover with a damp cloth to let them rise for another couple of hours until puffy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens