so this tasty bread is based closely on a recipe here from Smitten Kitchen, but changed up a teeny bit (added a few things, made it vegan, y’know, the usual). it’s half fancy pull apart bread and half cheesey onion poppyseed buns from Gunn’s  bakery in Winnipeg.

DOUGH

4 tbsp earth balance butter

1/4 c. plus 1/3 c. dark beer

2 1/2 c. unbleached flour + more for rolling out

1/3 c. rye flour

2 tbsp brown sugar

2 1/4 tsp yeast

1 tsp salt

2 eggs worth of egg replacer

In a saucepan, heat 1/4 c. beer and 4 tbsp of butter and cook JUST until it has melted. Remove from heat and add remaining beer. In a mixer (or a bowl) mix wheat flour, sugar, yeast and salt. with the mixer on, slowly add your wet mixture until just mixed. then add rye flour until combined, followed by the eggs. then if you’re working by hand, knead your dough on a well floured surface for 5 minutes. if you’re using a mixer, put in your dough hook and let knead 3-4 minutes. put in an oiled bowl and  cover. let rise until doubled (just under an hour).

FILLING

3 tbsp earth balance butter

1 heaping tbsp dijon

1 tsp yellow mustard

1 tsp hot sauce

1 tsp mustard powder

1 tsp mustard seeds

1 tsp smoked paprika

lots and lots of black pepper

4 tbsp poppyseeds

2 c. daiya (i use pepperjack)

3 scallions, sliced thin

Melt butter and remove from heat. then mix in mustards and hot sauce. in a separate bowl. mix cheese with all your spices, poppy seeds and scallions.

ASSEMBLY

oil a small loaf pan and put aside for later.

once your dough is ready and your fillings are mixed and at hand, roll out your dough on a well floured surface until it’s roughly 20 x 12 inches (keep turning your dough as you roll it out and add flour as needed). brush the entire surface of your dough evenly with your butter mustard mix, all the way to the edges. then cut into 5 strips (so they are about 12×4). take one strip, sprinkle roughly a 1/3 c. of the cheese spice mixture over your dough. then add another strip of dough on top and repeat with all remaining pieces. once the top piece is on and the cheese is used up, use a SHARP knife to gently cut the stack into 6 pieces. don’t rush this part!  take your pan and stand it up on it’s end (vertically) and carefully stack your segments in the pan. put the pan the right way and shift them around gently so they sit evenly. cover and let rise for 30 minutes.  preheat your oven to 350.

Bake for 30-35 minutes until top if golden. let cool, then eat it all.