Cheese And Mustard Bread

Name: Cheese And Mustard Bread
Ingredients: 1 (1/4 ounce) package dry active yeast (about 1 Tablespoon); 1 1/4 cups warm water (110 F/45C); 1 3/4 cups rye flour; 2 cups bread flour; 1 teaspoon salt; 1 tablespoon vegetable oil; 6 tablespoons whole grain mustard; 1 1/2 cups emmenthaler cheese, shredded; 3 tablespoons parsley, chopped; 1 teaspoon mustard seeds

10 ingredients

7 steps

Ingredients

1 (1/4 ounce) package dry active yeast (about 1 Tablespoon)
1 1/4 cups warm water (110 F/45C)
1 3/4 cups rye flour
2 cups bread flour
1 teaspoon salt
1 tablespoon vegetable oil
6 tablespoons whole grain mustard
1 1/2 cups emmenthaler cheese, shredded
3 tablespoons parsley, chopped
1 teaspoon mustard seeds

Directions

1

Dissolve yeast in 1/4 cup of the water; let stand 5 minutes until frothy. Put flours and salt into a large bowl; make a well in the center. Add yeast mixture, remaining water and oil and mix to a soft dough.
2

Knead on a lightly floured surface about 5 minutes or until smooth and elastic. Put into a clean bowl, cover with a damp cloth and let rise in a warm place 1-1/2 to 2 hours or until doubled in size.
3

Preheat oven to 425 degrees F. (220 degrees C.).
4

Punch down dough. Knead dough 2 minutes, then roll into a 12-inch square. Spread with mustard, then sprinkle with cheese and parsley.
5

Roll up like a jellyroll and place, seam side down, on a floured baking sheet; brush with water and sprinkle with mustard seeds.
6

Bake 10 minutes; reduce temperature to 400 degrees F. (205 degrees C.) and bake 20 minutes or until bread sounds hollow when tapped underneath. Cool on a wire rack.
7

Variation: Use 1 cup light beer instead of 1 cup of the water.