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Cheese and Mustard Bread

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“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
SERVES:
6-8
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

  • 1 (1/4 ounce) package dry active yeast (about 1 Tablespoon)
  • 1 14 cups warm water (110 F/45C)
  • 1 34 cups rye flour
  • 2 cups bread 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

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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