Cheese and Mustard Bread

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Found on This rye yeast bread is stuffed with Swiss Emmenthaler cheese and grainy mustard. Prep time include rise time.”
2hrs 50mins
1 loaf

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a