Cheese and Mustard Bread

Submitted by Chef Jean

"Found on about.com. This rye yeast bread is stuffed with Swiss Emmenthaler cheese and grainy mustard. Prep time include rise time."

 

• Ready In: 2hrs 50mins
• Ingredients: 10
• Yields: 1 loaf
• Serves: 6-8

ingredients

• 7.08 g package dry active yeast (about 1 Tablespoon)
• 295.73 ml warm water (110 F/45C)
• 414.03 ml rye flour
• 473.18 ml bread flour
• 4.92 ml salt
• 14.79 ml vegetable oil
• 88.74 ml whole grain mustard
• 354.88 ml emmenthaler cheese, shredded
• 44.37 ml parsley, chopped
• 4.92 ml 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.

Reviews

[BakinBaby]

A hearty loaf filled with mustard seeds, ground mustard and emmenthalen cheese. Wow... made for zwt7. I made in the bread machine, let rise 30 min and baked at 400 for 25-30 min. Made for Shady Ladies.