Cook Time: twenty minutes
Total Time: 35 minutes
Ingredients:
one (1/4 ounce) package active dried yeast (about one Tablespoon)
1-1/4 cups warm water (110 F/45C)
1-3/4 cups rye flour
two cups bread flour
one teaspoon salt
one Tablespoon vegetable oil
6 Tablespoons whole-grain mustard
1-1/2 cups (6 ounces) shredded Emmenthaler cheese
three Tablespoons chopped parsley
one teaspoon black mustard seeds
Preparation:
Preheat oven to 425 degrees F. (220 degrees C.).
Dissolve yeast in 1/4 cup of the water; let stand five minutes until frothy. Put flours & salt in to a large bowl; make a well in the middle. Add yeast mixture, remaining water & oil & mix to a soft dough.
Knead on a lightly floured surface about five minutes or until smooth & elastic. Put in to a neat bowl, cover with a damp cloth & let rise in a warm place 1-1/2 to two hours or until doubled in size.
Punch down dough. Knead dough two minutes, then roll in to a 12-inch square. Spread with mustard, then sprinkle with cheese & parsley.
Roll up like a jellyroll & place, seam side down, on a floured baking sheet; brush with water & sprinkle with mustard seeds.
Bake ten minutes; reduce temperature to 400 degrees F. (205 degrees C.) & bake twenty minutes or until bread sounds hollow when tapped underneath. Icy on a wire rack.
Variation: Use one cup light beer in lieu of one cup of the water.
Yield: one loaf
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