Cheese and Mustard Bread

Recipe by Chef Jean
READY IN: 2hrs 50mins
YIELD: 1 loaf


  • 1
    (1/4 ounce) package dry active yeast (about 1 Tablespoon)
  • 1 14
    cups warm water (110 F/45C)
  • 1 34
    cups rye flour
  • 1
    teaspoon salt
  • 1
    tablespoon vegetable oil
  • 6
    tablespoons whole grain mustard
  • 1 12
    cups emmenthaler cheese, shredded
  • 3
    tablespoons parsley, chopped
  • 1
    teaspoon mustard seeds


  • 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.