Makes 2 bread
Preparation time: Approx. 30 min.
Rise time: Approx. 1 hour
Baking: Approx. 30 min.
Oven temperature: 200° C / 390° F
Bottom shelf of the oven
50 g [1,75 oz] yeast
5 dl [1 pt] lukewarm water (37° C / 98,5° F)
1 tablespoon salt
1 dl [0,2 pt] olive oil
ca.17 dl [3,6 pt] flour or a mixture of fin rye and wheat flour
about. 2 dl [0,4 pt] seedless black olives
3 dl [0,6pt] feta cheese
 Stir the yeast into the lukewarm water. Add salt, oil and eggs and work in most of the flour. Knead until the dough is smooth and supple. Cover the bowl with a damp cloth and let the dough rise to double size, approximately 30 minutes.
 Knead the dough lightly together and place it on floured table. Divide the dough into four and roll each piece out into a round loaf approximately 20 cm / 8 in. in diameter.
 Place two chunks of dough on a greased baking sheet. Divide the cheese and olives on top of the two chunks. place the two other chunks on top and press it down firmly and round of the edges forming two round loaves.
 Leave the loaves to rise under a clean kitchen towel for about 30 minutes.
 Brush the loaves with egg white. Bake them on the bottom shelf at 200° C / 390° F for about 30 minutes. Cool the loaves on a rack covered by a kitchen towel.