Main dish - Marble rye bread sandwich recipe

Author: Christopher Porter

A sandwich packed with bold flavors that is made with rye bread loaded with corned beef, Swiss cheese, and sauerkraut, and topped with thousand Island dressing and grilled to perfection. mdash;Josh Rink, Milwaukee, Wisconsin Homemade rye bread - perfect for homemade vegan reuben sandwiches!

Classic Reuben Sandwich
Marbled Rye Bread
Josh's Marbled Rye Bread
Marbled Rye Bread
How do you eat marble rye bread?
What kind of meat goes with rye bread?
What can I put on top of rye bread?
What cheese is good on rye?

Classic Reuben Sandwich

A sandwich packed with bold flavors that is made with rye bread loaded with corned beef, Swiss cheese, and sauerkraut, and topped with thousand Island dressing and grilled to perfection.
Provided by: makeyourmeals
Yields: 2 servings
Number of ingredients: 6

Ingredients:

Nutrition:

Serving Size: 1 grams
Unsaturated Fat: 0 grams unsaturated fat

How to cook:

Heat 2 large skillets over medium heat.
Butter each piece of marble rye bread on one side. Spread thousand island dressing evenly on each piece of the bread on the non-buttered side and top each with a piece of Swiss cheese.
Place 2 pieces of the prepared buttered bread (with the dressing and cheese) into one skillet and begin to brown.
In the other skillet, heat the corned beef in one half of the skillet and the drained sauerkraut in the other half.
Once the corned beef and sauerkraut is heated through, top each piece of the toasted rye bread with half of the sauerkraut mixture and 4 slices of the corned beef.
Place the remaining 2 slices of prepared bread and cheese on top of the corned beef and flip.
Grill until nicely golden brown.
Serve warm.

Notes: REUBEN SANDWICH on HOMEMADE MARBLE RYE, Prepare 1lb loaf pan with oil or pan spray. Flip doughs onto floured worksurface. Degas each Duration: 14:25

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marble rye bread sandwich recipe

REUBEN SANDWICH on HOMEMADE MARBLE RYE

Prepare 1lb loaf pan with oil or pan spray. Flip doughs onto floured worksurface. Degas each Duration: 14:25

Marbled Rye Bread

Makes 1 (9x5-inch) loaf
Yields: 0 servings
Number of ingredients: 22

Ingredients:

Light dough:
2 cups (250 grams) all-purpose flour
¾ cup (77 grams) rye flour
3 tablespoons (42 grams) unsalted butter, softened
1 tablespoon honey
1½ teaspoons (4.5 grams) kosher salt
1 teaspoon (3 grams) active dry yeast
1 cup water, room temperature
Dark dough:
2 cups (250 grams) all-purpose flour
¾ cup (77 grams) rye flour
3 tablespoons (42 grams) unsalted butter, softened
3 tablespoons (15 grams) unsweetened cocoa powder
1 tablespoon unsulphered molasses
1½ teaspoons (4.5 grams) kosher salt
1 teaspoon (3 grams) active dry yeast
1 cup water, room temperature
Topping:
1 large egg
1 tablespoon water
1 tablespoon (9 grams) caraway seeds
1 teaspoon (3 grams) flax seeds

How to cook:

For light dough: In a large bowl, combine all-purpose flour, rye flour, butter, honey, salt, and yeast. Gradually add 1 cup water, beating until a soft dough forms. Turn out dough onto a lightly floured surface, and knead dough until smooth and elastic, about 10 minutes.
For dark dough: In a separate large bowl, combine all-purpose flour, rye flour, butter, cocoa, molasses, salt, and yeast. Gradually add 1 cup water, beating until a soft dough forms. Turn out dough onto a lightly floured surface, and knead dough until smooth and elastic, about 10 minutes. Shape each mass of dough into a ball. Spray 2 large bowls with cooking spray. Place dough in bowls, turning to grease tops. Cover and let stand in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
Turn out dough onto a lightly floured surface, and deflate it to remove excess air. Divide each ball in half. Roll each dough quarter into a 9x6-inch rectangle. Layer rectangles on top of one another, alternating light and dark. Starting at one long side, roll dough into a log. Spray a 9x5-inch loaf pan with cooking spray. Place loaf seam side down in pan. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
Preheat oven to 375°F.
For topping: In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash over loaf. Using a sharp knife or lame, make 4 deep slashes across top of loaf. Sprinkle with caraway seeds and flax seeds. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F, 35 to 40 minutes. Let cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack.

Notes: Smoked Gouda with Black Forest Ham on Marble Rye, Cover each prepared bread slice and evenly butter the top of each sandwich. Place each sandwich butter side down in a frying pan over medium

Josh's Marbled Rye Bread

This impressive marble rye bread may look like it would be difficult to make, but it's actually quite easy! The flavors of the bread are mild yet satisfying. And I enjoy eating it with just a simple spread of butter or on a hearty sandwich loaded with my favorite fixings. —Josh Rink, Milwaukee, Wisconsin
Provided by: Taste of Home
Total time: 95 minutes
Cook time: 45 minutes
Prep time: 50 minutes
Yields: 1 serving
Number of ingredients: 13

Ingredients:

5 cups bread flour, divided
2 cups plus 1 tablespoon rye flour, divided
1/2 cup potato flour
1/3 cup nonfat dry milk powder
2 tablespoons sugar
2 tablespoons caraway seeds
3 teaspoons instant or quick-rise yeast
2-1/2 teaspoons onion powder
2 teaspoons salt
2-3/4 cups warm water (110° to 115°)
1/4 cup vegetable oil
2 tablespoons dark baking cocoa
1 large egg, lightly beaten with 1 tablespoon water

Nutrition:

Calories: 273 calories
Fat: 5g fat (1g saturated fat)
Cholesterol: 12mg cholesterol
Sodium: 312mg sodium
Carbohydrate: 49g carbohydrate (3g sugars
Fiber: 4g fiber)
Protein: 8g protein.

How to cook:

In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder and salt. In another bowl, whisk together warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into 1 portion of dough until fully incorporated.
Lightly coat 2 large bowls with oil. Place 1 portion of dough into each bowl and turn to coat. Cover and allow dough to rise until doubled in size, 1 to 1-1/2 hours. Working with 1 portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining dough; starting with a long side, roll jelly-roll style to form a spiral, pinching seam together to seal. Place seam side down in a greased 13x4-inch Pullman loaf pan, tucking ends under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, 1 to 1-1/2 hours; dough should rise about 1/2 to 3/4 inch above edge of loaf pan.
Brush loaf with egg wash; using a sharp knife, cut 3-4 deep diagonal slashes on top of loaf. Cover with nonstick foil and place in preheated 400° oven; bake 15 minutes. Reduce heat to 375° bake 20 minutes. Remove foil; bake until loaf is deep golden brown and reaches an internal temperature of 200° when measured with an instant-read thermometer, about 10 minutes longer. Remove from oven; allow to cool 10 minutes. Remove loaf from pan. Cool completely on wire rack.

Notes: Marbled Rye Bread - Bake from Scratch, Marbled Rye Bread · Light dough: · 2 cups (250 grams) all-purpose flour · ¾ cup (77 grams) rye flour · 3 tablespoons (42 grams) unsalted butter, softened

Marbled Rye Bread

Homemade rye bread - perfect for homemade vegan reuben sandwiches!
Provided by: Sarah Sullivan
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 1 serving
Number of ingredients: 13

Ingredients:

2 cups bread flour*
1 cup dark rye flour
1 cup warm water
1 (0.25 oz) package active dry yeast
2 tablespoons vegetable oil
2 teaspoons caraway seeds
1 teaspoons dill seeds (optional)
1 teaspoon yellow mustard seeds (optional)
1 tablespoon sugar
1 tablespoon molasses
2 tablespoons cocoa powder
1 teaspoon instant coffee (optional)
2 teaspoons salt

How to cook:

Combine warm water and yeast and allow to proof for 10 minutes. Yeast should be foamy.
Whisk together bread flour, rye flour, seeds and salt. Add to yeast mixture along with vegetable oil and stir until combined.
Divide dough in half. To one half, add sugar. To the other half, add cocoa powder, molasses and instant coffee. Knead each half for 5-8 minutes, until dough is smooth and elastic and springs back when poked.
Place each half of dough in an oiled bowl. Cover and allow to rise in a warm spot for 1 hour, or until roughly doubled in size.
Turn dough out onto a lightly-floured surface. Cut each ball of dough in half again, so you have two pieces each of dark and light dough.
Using your hands or a rolling pin, flatten each piece of dough to a rectangle roughly the length of your loaf pan. Stack dough slabs on top of each other, then roll into a log. Tuck ends under, then transfer to an oiled 9×5″ loaf pan. Cover and allow to rise for another 1 hour in a warm place, until loaf has roughly doubled in size.
During last few minutes of rise time, preheat oven to 350°Bake loaf for 40-45 minutes. Tent with foil if necessary to keep loaf from browning excessively. Loaf should sound hollow when tapped on the bottom.
Allow bread to cool for a few minutes in the pan, then remove and transfer to a cooling rack to cool completely.

Notes: Marble Rye Bread, For the dark dough · 8 oz. (1-3/4 cups) unbleached bread flour; more as needed · 4 oz. (3/4 cup plus 2 Tbs.) · 2 to 3 Tbs. unsweetened cocoa powder · 1-1/4 tsp.