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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
1

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

2

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.

3

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.

4

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

5

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).

6

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

7

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

8

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

9

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

Nutrition Facts

Servings 1