Ingredients Jump to Instructions ↓

  1. 1 (1/4 ounce) package active dried yeast (about 1 Tablespoon)

  2. 1-1/4 cups warm water (110 F/45C)

  3. 1-3/4 cups rye flour

  4. 2 cups bread flour

  5. 1 teaspoon salt

  6. 1 Tablespoon vegetable oil

  7. 6 Tablespoons whole-grain mustard

  8. 1-1/2 cups (6 ounces) shredded Emmenthaler cheese

  9. 3 Tablespoons chopped parsley

  10. 1 teaspoon black mustard seeds

Instructions Jump to Ingredients ↑

  1. Preparation: 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. 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. Preheat oven to 425 degrees F. (220 degrees C.). Punch down dough. Knead dough 2 minutes, then roll into a 12-inch square. Spread with mustard , then sprinkle with cheese and parsley. Roll up like a jellyroll and place, seam side down, on a floured baking sheet; brush with water and sprinkle with mustard seeds. 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. Variation: Use 1 cup light beer instead of 1 cup of the water. Yield: 1 loaf Recipe Source: Cheese Book by Carol Timperley and Cecilia Norman (Salamander Books) Reprinted with permission.


Send feedback