Rigani Cheese Bread
| Yield: | 12 Servings |
| Categories: | Greek, Breads |
| Karen Mintzias | ||
| 1 | tb | Active dry yeast |
| 1 | c | Tepid (110 F) water |
| 3 | tb | Olive oil |
| 1/2 | ts | Fine-grain sea salt |
| 3 | c | Whole wheat flour, or more |
| 2 | tb | Dried rigani; crumbled |
| 1/2 | tb | Dried mint; finely crumbled |
| 3/4 | lb | Feta cheese; well drained, finely crumbled |
| Egg yolk; beaten with: | ||
| 2 | tb | Warm water |
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