No, I didn’t get my pastries confused.

For the dough of this feta-stuffed loaf, you’ll need:
375gr of flour (I used a wheat / spelt mix.)
dry yeast
3 tsp baking powder
1 tsp salt
2 tbsp sugar
150ml lukewarm water
3 large tbsp olive oil
1 egg

Knead the ingredients into an elastic dough. Cover and set aside to rise in a warm spot (15 to 20 minutes should do).

Grease a loaf pan of about 30cm by 10cm. Dust with flower.

For the filling you’ll need:
200 gr feta, diced
6 spring onions, cut into rings
a handful of sundried tomatoes, cut into bits (If they are salted, soak them in warm water first.)
150 gr of plain yoghurt
some lemon juice
herbs to taste, e.g. dill, marjoram, thyme, oregano, basil, rosemary (whatever you like; I like plenty)
pink pepper to taste

Roll out the dough to form a rectangle of 30cm by 40 cm. Spread out the filling, but leave the “borders” free. Fold over the borders onto the filling. From the longer sides, roll up the sheet of dough to the centre. Place the loaf into the pan. Cut the surface with scissors (that’ll also make slicing easier), brush with condensed milk or a beaten egg. Cover and set aside to rise for about 20 minutes.

Pre-heat the oven at 175°C. Bake the bread for about 30 minutes (check from 25 minutes on; depending on the particular shape and material of the pan, baking might tim range from 25 to 40 minutes).

Set the pan onto a cooling rack for a bit before removing the bread. It can be eaten warm or cold, but it’s cut more easily when it’s lukewarm at the most.

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