Total Time
2hrs
Prep 1 hr
Cook 1 hr

From the outside this looks like a loaf of bread but when it's sliced every piece is like a Reuben sandwich. Onion-rye bread, filled with corned beef, swiss cheese, sauerkraut and mustard. There's a bit of work here, but you can make it up ahead of time to avoid a last minute rush. The preparation time is approximate, it really depends on how quickly your bread rises.

Ingredients Nutrition

  • 1 13 cups whole milk
  • 2 packages active dry yeast (4 1/2 tsp)
  • 4 tablespoons sugar, divided
  • 14 cup water
  • 1 13 cups rye flour
  • 2 23 cups bread flour
  • 18 g vitamin C powder (i.e. 1/4 500mg tablet crushed)
  • 2 teaspoons salt
  • 5 tablespoons oil, divided
  • 23 cup finely chopped onion
  • 2 tablespoons caraway seeds, crushed
  • 1 tablespoon oil, for the bowl
  • nonstick cooking spray
  • 3 tablespoons Dijon mustard
  • 1 12 lbs corned beef, very thinly sliced and cut into 3/4 inch squares
  • 1 (16 ounce) can sauerkraut, drained,squeezed dry and coarsely chopped
  • 12 cup thousand island dressing
  • 12 lb swiss cheese, grated (about two cups)
  • 1 large egg, beaten
  • 14 teaspoon coarse salt

Directions

  1. Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
  2. Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
  3. Let stand for 2 minutes until a foam forms.
  4. Add 3 tbs sugar, both flours, vitamin C, salt and milk.
  5. Mix for 5 minutes on a low-medium speed until dough is elastic.
  6. Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
  7. Mix until well blended.
  8. The dough should be soft.
  9. Add a little bread flour if too wet or a little water if too dry.
  10. Place the dough in an oiled bowl and turn to coat well with oil.
  11. Cover and let rise until doubled.
  12. Remove the plastic and punch down the centre of the dough with a closed fist.
  13. Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
  14. Cover with plastic wrap and leave on the counter for 15 minutes.
  15. The dough can now be shaped or, if desired, refrigerated overnight.
  16. Spray an 18 inch round pizza pan with nonstick cooking spray.
  17. Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
  18. Reserve a third of the dough.
  19. Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
  20. Oil a rolling pin and roll out the largest piece into a large cirle.
  21. Place on the pizza pan.
  22. Spread the dough circle lightly with dijon mustard.
  23. Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
  24. Cover with a thin layer of cheese.
  25. Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
  26. Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
  27. Roll out the small piece of dough and repeat as before.
  28. Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
  29. Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
  30. Tuck the top dough under the bottom layer of the dough all around the edges.
  31. Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
  32. Slash the centre in a daisy pattern.
  33. Do not let rise.
  34. Brush the bread again with beaten egg and place the pan in the oven.
  35. Bake until well browned, about 50-60 minutes.
  36. Place on a rack to cool.
  37. You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
  38. If frozen, defrost overnight in the fridge.
  39. To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.

Reviews

(1)
Most Helpful

Oh my...this was so much fun to make!!! I had my parents over for dinner and did we ever have a feast. Everyone loved it. For the first time ever, my youngest daughter ate sauerkraut and liked it! I used my home canned sauerkraut (the first we've tried it this season). DH liked it so well that he wanted me to pack a wedge in his lunch for work for the next couple days. Tonight, rather than wait for me to prepare dinner, he grabbed another wedge from the fridge and ate it for his dinner and didn't want anything else! Mom and Dad indicated they either want the recipe or to be invited again whenever we repeat this dish. Thanks for sharing a really dynamite recipe Friedel!!!

Cindy Lynn October 15, 2002

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