Posted in Recipes

Olive Sourdough Breads!

Today, I made these glorious Lovely delicious olive sourdough breads! I used marinated green olives that I chopped myself. I also used a white spelt sourdough starter aka desem, to make it a bit more fun, healthy & more flavoured too! 😉 And it is all about the flavour, right?

Just look at the glorious tasty inside! Great crumb, right?

Look at those crumbs!

You need 3 days to make these tasty breads!!!!

Recipe: For 2 breads, each 650 gr!!!


Day 1: Re-activate your white wheat sourdough (T 65) from your fridge! 

Sleeping white wheat sourdough(T 65) from your fridge

2 tablespoons organic white wheat flour (T 65)

2 tablespoons warm water

Day 2: Make the sourdough starter aka desem:

2 tablespoons (47 gr) very active white wheat (T 65 ) sourdough, photo above!

300 gr organic white spelt flour

300 ml warm water

Day 3: after 15,5 hours of fermenting, in the morn ing, make the final dough:

300 gr very active white spelt sourdough starter, with lots of bubbles

600 gr organic white spelt flour

300 ml warm water

1 tablespoon of a good honey (I used organic sunflower honey)

6 gr salt (or more to your liking)

150 gr marinated pitted green olives, drained & chopped (Mine were marinated with sea salt, garlic, rosemary, basil, pepper, lemon zest, olive oil)


Day 1: Re-activate your sleeping white wheat sourdough (T 65) pot from the fridge.

I took my smaller pot with sleeping white wheat sourdough (T 65) from my fridge. I screwed the lid open & added 2 tablespoons of T 65 flour + 2 tablespoons of warm water to the pot. I mixed it well together with a small whisk, to put air in it. See that everything is well mixed into the pot, for a few minutes. Turn the lid firmly on & place it on a thick kitchen towel, onto your kitchen counter to ferment. This took my sourdough 13 hours.

Fully activated!

Day 2: Make the sourdough starter aka desem:

Take a medium bowl & add all 3 ingredients to make the starter. This is 2 tablespoons aka 47 gr of the active, very bubbly white wheat sourdough. Add 300 gr white spelt flour + 300 gr warm water. Mix together with a spoon. See that everything is well mixed. Place into a closed plastic bag & leave to ferment on a thick kitchen towel on your kitchen counter for 15,5 hours!! It has to look like this:

Ready to work!

Day 3, after 15,5 hours of fermenting your starter, make the final dough:

Take Kenwood & place dough hook in. Take bowl with sourdough starter out of the plastic bag & whisk together. Now, you have many bubbles in your sourdough starter. Pour 300 gr of it into the Kenwood bowl. Add 600 gr of the white spelt flour, 300 ml of warm water, the honey & the salt. Start mixing on low-speed, aka number 2 for 5 minutes. Then, turn up to 3 & mix for 5 minutes more. Then, I turned my machine onto number 5 for 2 minutes of mixing. I oiled my dough scraper to prevent the dough from sticking to it. Take dough out of the bowl & place onto kitchen countertop. You don’t need no flour here! With your hands, knead for another 2 minutes, stretches the gluten inside!

Now, roll your dough out to a square size, about 30 cm x 30 cm. Scatter chopped olives all over the top of the dough, evenly divided. Push them into your dough, like this:

Now, roll your dough up. Then, knead the dough for 2 minutes. Oil a big bowl & put the dough in it. Place closed plastic bag over it & leave to rise for at least 3 hours or until doubled in size in a warm place.

When ready, take out of bowl with dough scraper & divide the risen dough into 2 equal pieces. Place them into their final vessel. I took 2 round silicon mounds. Place each of them into a closed plastic bah-g & leave to rise for at least 30 minutes into a warm place. When ready, place 2 oven racks into your oven. Preheat oven to 250°C for 15 minutes. I always use a fan oven! Then, remove plastic bags & place your breads into the hot oven & directly, lower your oven temperature to 180°C & bake the bread for 30 minutes or until baked through. My breads were ready after 30 minutes of baking & got a lovely brown colour on top. Remove from the oven & take out of their moulds. Place on a wire rack to cool down completely. When cold, slice & munch. Store in an organic bread bag. These breads will keep for 3 days their full flavour! 

Let’s look just a bit closer, how to enjoy it to the best:

A festive Bread!



Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

4 thoughts on “Olive Sourdough Breads!

  1. Two of my favorite things!! Bread and olives! You brought them together with that beautiful sourdough starter. Sophie, you are amazing!! xox

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