Great Round Reuben
- Reviews 1
Ready In: 2 hrs
Serves: 1
Ingredients
- 1 1⁄3 cups whole milk
- 2 packages active dry yeast (4 1/2 tsp)
- 4 tablespoons sugar, divided
- 1⁄4 cup water
- 1 1⁄3 cups rye flour
- 2 2⁄3 cups bread flour
- 1⁄8 g vitamin C powder (i.e. 1/4 500mg tablet crushed)
- 2 teaspoons salt
- 5 tablespoons oil, divided
- 2⁄3 cup finely chopped onion
- 2 tablespoons caraway seeds, crushed
- 1 tablespoon oil, for the bowl
- nonstick cooking spray
- 3 tablespoons Dijon mustard
- 1 1⁄2 lbs corned beef, very thinly sliced and cut into 3/4 inch squares
- 1 (16 ounce) can sauerkraut, drained,squeezed dry and coarsely chopped
- 1⁄2 cup thousand island dressing
- 1⁄2 lb swiss cheese, grated (about two cups)
- 1 large egg, beaten
- 1⁄4 teaspoon coarse salt
Directions
- Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
- Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
- Let stand for 2 minutes until a foam forms.
- Add 3 tbs sugar, both flours, vitamin C, salt and milk.
- Mix for 5 minutes on a low-medium speed until dough is elastic.
- Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
- Mix until well blended.
- The dough should be soft.
- Add a little bread flour if too wet or a little water if too dry.
- Place the dough in an oiled bowl and turn to coat well with oil.
- Cover and let rise until doubled.
- Remove the plastic and punch down the centre of the dough with a closed fist.
- Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
- Cover with plastic wrap and leave on the counter for 15 minutes.
- The dough can now be shaped or, if desired, refrigerated overnight.
- Spray an 18 inch round pizza pan with nonstick cooking spray.
- Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
- Reserve a third of the dough.
- Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
- Oil a rolling pin and roll out the largest piece into a large cirle.
- Place on the pizza pan.
- Spread the dough circle lightly with dijon mustard.
- Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
- Cover with a thin layer of cheese.
- 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.
- Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
- Roll out the small piece of dough and repeat as before.
- Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
- Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
- Tuck the top dough under the bottom layer of the dough all around the edges.
- Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
- Slash the centre in a daisy pattern.
- Do not let rise.
- Brush the bread again with beaten egg and place the pan in the oven.
- Bake until well browned, about 50-60 minutes.
- Place on a rack to cool.
- 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.
- If frozen, defrost overnight in the fridge.
- To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.
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