Rigani Cheese Bread

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Servings: 12 Difficulty: Advanced
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A rustic Greek-style bread infused with aromatic herbs and salty feta cheese
Rigani Cheese Bread recipe image
Rigani Cheese Bread recipe image
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Rigani Cheese Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 967.3

Description

This rustic Rigani Cheese Bread is a delightful twist on traditional Greek baking, combining the earthy depth of whole wheat flour with the bright, tangy punch of feta cheese. Infused with dried oregano (rigani) and mint, the dough develops a complex, aromatic flavor profile that pairs beautifully with olive oil, hummus, or as a side to grilled meats. The texture is hearty and satisfying, with a golden-brown crust that gives way to a soft, savory interior. Perfect for weekend brunches, potlucks, or simply enjoying fresh from the oven with a glass of wine, this homemade bread brings authentic Mediterranean warmth to your table. Its simple enough for novice bakers yet impressive enough for dinner parties, offering a delicious way to enjoy classic Greek flavors in every bite.

Ingredients

Directions

  1. Sprinkle the yeast over the tepid water in a 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 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 to make a firm, elastic dough.
  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. Knead the rigani, mint, and crumbled feta cheese into the dough until evenly distributed.
  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 2 inches.
  9. Cover with a clean kitchen towel and let rise in a warm, draft-free spot for 1 hour.
  10. Preheat the oven to 350 F (177C).
  11. Using a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines.
  12. Brush the loaf with the remaining 1 tablespoon of olive oil and bake for 25 minutes.
  13. Brush the bread with the beaten egg yolk mixture and bake for 15 minutes longer, or until deep golden brown and sounding hollow when tapped on the bottom.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 967.3kcal
% Daily Value *
Total Fat 33.8g52%
Saturated Fat 14.2g71%
Cholesterol 53.6mg18%
Sodium 3421.7mg143%
Total Carbohydrate 136.1g46%
Dietary Fiber 18.3g74%
Sugars 4.4g
Protein 35.8g72%

* 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

The egg yolk wash is not included in the main ingredient list but is required for the final step. Beat one egg yolk with 2 tablespoons of warm water.

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

Whole wheat flour can absorb more water than white flour. If the dough feels too sticky, add flour one tablespoon at a time. If it feels too dry, add water a teaspoon at a time.

For best flavor, let the bread cool completely on a wire rack before slicing to prevent the interior from becoming gummy.

Leftover bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.

Keywords: greek bread, rigani, feta bread, whole wheat, herbed bread, homemade bread, savory bread, oregano bread, mint bread, yeast dough, mediterranean, vegetarian, baking, dinner side, appetizer
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