Print Options:

Cheesy Sourdough with Rosemary & Olives

Yields1 ServingCook Time1 hr 10 mins

We experimented with the Changing Habits Emmer Wheat flour and a coconut water kefir starter to ferment the wheat and create a sourdough. e added rosemary, cheese and olives for little flavour bombs and the result was amazing! Of course it was more dense and ‘doughy’ than modern wheat as there is less gluten.

 3 cups Changing Habits Emmer Wheat Flour
 2 cups coconut water kefir from Kultured Wellness
 1 tsp Changing Habits Seaweed Salt
 2 cups grated quality cheese
 1 tsp cracked Changing Habits Pepper
 1 1/2 cups organic olives (preservative free), chopped
 3 tbsp rosemary leaves, roughly chopped
 1 1/2 tbsp coconut flour – in place of emmer wheat flour at the end of dusting

In a bowl or glass container, add the flour, salt and kefir and stir through until it is well combined.


Cover tightly either with glad wrap if you are using a bowl, or seal it with a lid. Allow it to sit for 12 hours or overnight in a warm area of your house, until it has doubled in size and has air bubbles throughout the mix.


Scoop out the mixture (it will be really sticky) and dust with coconut flour slowly until it forms a dough and is no longer really sticky.


Mix through the rosemary, cheese, pepper and olives (it doesn't have to be perfectly mixed through).


Line a loaf tin with baking paper and even out the mixture. Place it in the oven at 80-100C until it has risen once again. This will take 20-30 minutes.(Important: need to ensure the dough has risen in the tin before proceeding to next step).


Turn up the heat to 200C and bake for a further 40 minutes or until it is golden brown.


Check the sourdough, if it's not ready place it back in the oven to continue baking until it's cooked through.


Remove from the oven once it's ready and enjoy!


We served ours with a generous slather of butter, yummy!

Nutrition Facts

Servings 1