Be the first to This rye yeast bread is stuffed with Swiss Emmenthaler cheese and grainy mustard.
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.
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.
