Rigani Cheese Bread

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Advanced
Jump To Recipe Print Recipe
Rustic Greek olive oil and feta bread with aromatic herbs
Rigani Cheese Bread recipe image
Rigani Cheese Bread recipe image
Print Recipe

Rigani Cheese Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 725.5

Description

This hearty Rigani Cheese Bread captures the essence of traditional Greek baking with its robust whole wheat base and generous filling of salty feta and fragrant herbs. The dough is enriched with olive oil, creating a tender crumb that contrasts beautifully with the savory, tangy cheese pockets. Aromatics like dried mint and rigani (Greek oregano) infuse every bite with authentic Mediterranean flavor. The crust becomes golden and crisp, while the interior remains moist and flavorful. Perfect served warm alongside a salad, soup, or as a centerpiece for a mezze platter. It is a comforting, homemade treat that brings the taste of the Aegean coast to your kitchen table with minimal fuss and maximum reward.

Ingredients

Directions

  1. Sprinkle the yeast over the tepid water in a small bowl and set aside in a warm place until foamy, about 10 minutes.
  2. Whisk 2 tablespoons of the olive oil and the salt into the yeast mixture.
  3. Sift the whole wheat flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture.
  4. Knead the dough for 10 minutes, adding additional flour if necessary, until it forms a firm, elastic ball.
  5. Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot for 2 hours.
  6. Once risen, knead in the rigani, dried mint, and crumbled feta cheese until evenly distributed throughout the dough.
  7. Lightly oil a heavy baking sheet and place the dough in the center.
  8. Form the dough into a round loaf and flatten it to a thickness of about 2 inches.
  9. Cover the loaf with a clean kitchen towel and let it rest in a warm, draft-free spot for 1 hour.
  10. Preheat the oven to 350 F (177&# 194;°C).
  11. With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines.
  12. Brush the top with the remaining olive oil and bake for 25 minutes.
  13. Brush the loaf with the beaten egg yolk mixture and bake for 15 minutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 725.5kcal
% Daily Value *
Total Fat 15.9g25%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 2471.7mg103%
Total Carbohydrate 132.4g45%
Dietary Fiber 18.3g74%
Sugars 0.9g
Protein 23.8g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the bread to cool on a wire rack before slicing to prevent the inside from becoming gummy.

Store leftovers wrapped in plastic or in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

If you do not have rigani (Greek oregano), you can substitute with regular dried oregano, though the flavor will be slightly different.

Ensure the water for the yeast is tepid (around 110 F) to activate the yeast without killing it. If the water is too hot, the yeast will not foam.

Keywords: greek, bread, feta, herb, olive, oil, baking, dough, yeast, whole, wheat, vegetarian, rigani, mint, savory, homemade, loaf
Recipe Card powered by WP Delicious