Ingredients:  
    1 (1/4 ounce) package active dried 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 (6 ounces) shredded Emmenthaler cheese
    3 Tablespoons chopped parsley
    1 teaspoon black mustard seeds

Preparation:
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. (220 degrees C.).

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. (205 degrees C.) and bake 20 minutes or until bread sounds hollow when tapped underneath. Cool on a wire rack.

Preparation Time:  15 min

Yield:  1 loaf

Cooking Time:  20 min

Source:  www.homecooking.about.com