From Canadian Living Magazine. This makes a beautiful and delicious Reuben stuffed rye bread loaf. It is very impressive for company.
Provided by Food4Life
Categories Breads
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In small saucepan, heat together water, molasses, and shortening until at 120°F (50°C); stir together rye flour, 1/2 cup of all purpose flour, cocoa, caraway seeds, flax seeds, yeast, sugar and salt. Stir in shortening mixture. With wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
- Turn dough onto lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 30 to 60 minutes.
- Punch down dough; turn out onto a lightly floured surface. Roll out into 14x12-inch rectangle. Please on greased baking sheet.
- Filling: Spread mustard lengthwise in 3" strip along center of rectangle, leaving 1" border uncovered at ends. Top with 2 layers each meat, sauerkraut, and cheese.
- Starting at corner of dough, make diagonal cuts 1" apart almost to filling along one side of dough. Repeat on other side in opposite direction. Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1".
- Glaze: Brush egg white to seal. Cover and let rise in warm draft-free place until doubled in bulk 30-40 minutes. Brush top with remaining egg white. Sprinkle with caraway seeds.
- Bake in centre of 350°F oven for 30-40 minutes or until puffed and dark brown. Remove from pan; let cool slightly on rack. Serve warm or let cool completely.
- Makes 8 servings, 16 slices.
Nutrition Facts : Calories 312.8, Fat 9.2, SaturatedFat 3.6, Cholesterol 13, Sodium 490.8, Carbohydrate 49, Fiber 8.8, Sugar 7.4, Protein 12
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rao Ashfaq
[email protected]I didn't have any Thousand Island dressing, so I used Russian dressing instead. It was still delicious.
SLCT Family
[email protected]This was a bit too salty for my taste, but I think I might have used too much Thousand Island dressing.
Oyefolu Toyyib
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Michael Belisle
[email protected]This is the perfect comfort food.
Jakey Carmo
[email protected]This is a keeper recipe.
Ibrahim Abdulrashid
[email protected]I highly recommend this recipe.
Dharmoraj Das
[email protected]This is a delicious and easy-to-make recipe.
Ajaya Magarstar
[email protected]I've made this dish several times and it's always a hit.
Otipeseku Collins Otutechboi
[email protected]This is a great recipe for a crowd.
MD Bukhari
[email protected]I would definitely make this again, but I might add some more sauerkraut.
Sally Ombajo
[email protected]This was a great way to use up leftover corned beef.
Sahid Ahmed
[email protected]I'm not a big fan of Reuben sandwiches, but I really enjoyed this loaf.
hala Saleh
[email protected]I made this for my husband's birthday party and he loved it.
Suzette Smith
[email protected]This is the best Reuben Sandwich Loaf I've ever had. I'll definitely be making it again.
Ndayishimiye Leonce
[email protected]I followed the recipe exactly and it turned out perfectly.
Tre Johnna
[email protected]The flavors in this dish are amazing. The combination of the rye bread, corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing is perfect.
alan 2
[email protected]I made this for a party and it was a huge hit! Everyone raved about it.
Mike Canan
[email protected]This Reuben Sandwich Loaf was absolutely delicious! My family loved it, and even my picky eater son ate two pieces.