Great Round Reuben

Recipe by Sackville
READY IN: 2hrs


  • 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
  • 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


  • 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.