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Prep Time: 2 Minutes Cook Time: 35 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Found on . This rye yeast bread is stuffed with Swiss Emmenthaler cheese and grainy mustard. Prep time include rise time. Ingredients:
1 (1/4 ounce) package dry active 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 emmenthaler cheese, shredded |
3 tablespoons parsley, chopped |
1 teaspoon 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.
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