Cheese And Mustard Bread

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

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.

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.

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.

dry active yeast, warm water, rye flour, bread flour, salt, vegetable oil, whole grain mustard, emmenthaler cheese, parsley, mustard seeds