Preparation method

Mix 50 g lukewarm water with the yeast and let it stand for about 10 minutes so that the yeast activates. Mix the flour with the sugar and sea salt. Then add the milk, egg and yeast mixture. Mix this until it is combined. Now keep adding small pieces of butter. Wait each time until these pieces have been recorded. Knead it until a smooth dough comes away from the bowl.

Cover a bowl containing the dough with a damp cloth and let the dough rise at room temperature for 1 hour. Then roll out the dough into a long piece and spread with the mustard. Leave about 1 cm free from the edge. Cut the olives into small pieces and sprinkle them over them together with the oregano. Now roll up the dough. Start from the long side. Then cut it lengthwise. Braid the two halves together. Then grease a cake tin. Now place the dough in it. Is it too long? Then fold the end under. Let it rise uncovered for 30 minutes at room temperature. In the meantime, preheat the oven to 190℃ top and bottom heat. Then bake the bread for about 30-40 minutes until golden brown and done.

Co-operation with @responsiblesnoepen