Reuben
If your looking for something special for your next picnic, this Rustic Reuben Bread would be perfect. Filled with Corned Beef, Havarti Cheese and Sauerkraut.
Ingredients
Dough:
- 2 1/2 cups warm water
- 2 tablespoons olive oil
- 3 1/2 cups bread flour
- 1 cup whole wheat flour
- 1 cup dark rye flour
- 2 teaspoon instant yeast
- 2 teaspoon salt
- 2 teaspoon ground mustard
- 1 tablespoon honey
Filling & Eggwash:
- 1/2 cup Thousand Island Dressing
- 10 oz Corned Beef ( thinly sliced )
- 4 oz Havarti cheese
- 8 oz Sauerkraut ( well drained )
- 1 egg white
- caraway seeds
Method
Prep all your ingredients a head to make sure you have everything you need. Pour the warm water, honey and olive oil into a large bowl.
Add in the whole wheat flour, rye flour, ground mustard and instant yeast into the liquid mixture. Stir with a wooden spoon till the mixture becomes smooth. Allow to rest for 10 minutes uncovered. Afterwards, start to add in the salt and the bread flour about a half cup at a time. Mixing each time you add some flour. When the mixture becomes to hard to mix with a spoon. Pour out onto a flat surface.
Knead the dough for 10 minutes. You want it to be on the sticky side, but not to stick to your hands when kneading. Pour a little oil into a bowl.
Place the kneaded dough into the bowl with a little oil. Turn over a few times to coat all sides of the dough with a thin layer of oil. Cover with plastic wrap and allow to rest for 1 hour.
Prep all the filling ingredients. After the dough has rested for an hour, spray some oil onto a flat surface. This will help to stop the dough from sticking when rolling out.
Pour out the dough and knead a few times to release the gas. Sprinkle a little flour on top.
Roll out the dough into a 15 X 12 rectangle. Pour the thousand island dressing on top and spread out leaving 2 inches on all sides.
Place the slices of corned beef and the havarti cheese over top.
Sprinkle the well drained sauerkraut evenly over top. Using a sharp knife cut one inch strips down each side of the dough. Do not cut into the filling section.
Fold over the top and bottom ends on top of the filling.
Start to pull each strip of dough over top the filling. Try to get the strips from each side to touch. Take na egg white and beat it with a whisk till foamy.
Brush the top with the foam and sprinkle a little caraway seeds over top.
Place the braid onto a cornmeal lined parchment paper cookie sheet. You may need two people to help move this braid as it is quite big. Cover with plastic wrap and allow to rest for 30 minutes. Place the braid into a preheated 375 degree oven and bake for 35 - 40 minutes. Remove from oven and cool on a wire rack.
