Cheese & Mustard Bread Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 1 (1/4 ounce) package active dried 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 (6 ounces) shredded Emmenthaler cheese
• 3 Tablespoons chopped parsley
• 1 teaspoon black mustard seeds

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.