Summary

Ingredients

• 400 g flour (whole wheat wheat)
• 200 g flour (whole rain barley)
• 1 cube yeast
• 1 teaspoon honey
• 400 g natural yohurt, lukewarm
• salt
• 1 bunch parsley
• 1 bunch chives
• 1 bunch basil
• 200 g feta cheese, mild
• 3 teaspoons Provence herbs
• 2 tablespoon olive oil
• 1 egg yolk
• Fat for the shape
• Flour to work with

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Instructions

1. For a bread pan of 30 cm length (approx. 1.4 kg)
2. Mix both types of flour, make a well in the middle. Crumble in the yeast, mix with honey and 100 ml lukewarm water. Cover and let rise in a warm place for 15 minutes. Knead in the yogurt except for 2 tablespoons and 1 teaspoon of salt. Cover and let the dough rise in a warm place for 1 hour.
3. Wash the fresh herbs and shake dry, finely chop the leaves. Crumble the feta. Do not puree too finely with the dried herbs, remaining yoghurt and oil. Grease the bread pan.
4. Knead the dough, roll it out in a rectangular shape (30 x 40 cm) on a floured work surface, brush with the herb mixture. Fold in the long sides a little, roll up the broad sides towards the middle. Place in the mold with the seam up. Cover and let rise for 30 minutes.
5. Preheat oven to 200 degrees. Mix the egg yolks and 2 tablespoons of water, brush the bread. Bake in the oven (center, fan oven 180 degrees) for 45 minutes.