Zutaten für Great Round Reuben
- Whole Milk
- Active Dry Yeast
- 4 tablespoons sugar
- Water
- Rye Flour
- Bread Flour
- Vitamin C Powder
- 1 1/2 teaspoons salt
- 4 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 tablespoon caraway seeds
- Nonstick Cooking Spray
- Dijon Mustard
- 2 pounds thinly sliced corned beef
- 2 cups sauerkraut, drained
- 1 cup Thousand Island dressing
- 1 pound Swiss cheese, thinly sliced
- 1 large egg, beaten
- 1 tablespoon coarse sea salt
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Zubereitung von Great Round Reuben
- Heat milk in a small saucepan until almost boiling. Remove from heat and cool to lukewarm.
- In a large bowl of a stand mixer, dissolve yeast and 1 tablespoon of sugar in warm water. Let stand for 2 minutes until foamy.
- Add remaining sugar, both flours, vitamin C, salt, and lukewarm milk to the yeast mixture.
- Mix on low-medium speed for 5 minutes until the dough is elastic.
- Add olive oil, chopped onion, and caraway seeds. Mix until well combined.
- If the dough is too sticky, add a little bread flour; if too dry, add a little water. The dough should be soft and slightly tacky.
- Place the dough in an oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Punch down the dough. Turn it out onto a lightly floured surface, knead briefly, and shape into a smooth round.
- Cover and let rest for 15 minutes.
- You can refrigerate the dough overnight at this point. If not refrigerating, proceed to step 11.
- Grease an 18-inch round pizza pan with nonstick cooking spray.
- Preheat oven to 375°F (190°C). Place a baking sheet on a rack slightly below the center of the oven.
- Reserve one-third of the dough. Divide the remaining dough into three pieces: one large, one medium, and one small.
- On a lightly floured surface, roll out the largest piece of dough into a large circle.
- Place the large circle in the prepared pizza pan.
- Spread a thin layer of Dijon mustard over the dough.
- Layer slightly less than half of the corned beef, sauerkraut, and Thousand Island dressing over the mustard.
- Top with a thin layer of Swiss cheese.
- Repeat steps 14-18 with the medium-sized dough circle, reserving some filling for the top layer.
- Repeat steps 14-18 with the small dough circle, using the remaining filling.
- Roll out the reserved dough into a circle large enough to cover the entire Reuben stack.
- Carefully wrap the dough over the Reuben stack using a rolling pin to transfer it.
- Tuck the top dough under the bottom layer to seal completely.
- Brush the top with beaten egg and sprinkle with coarse salt. Score the top in a daisy pattern.
- Brush the bread again with egg wash before baking.
- Bake for 50-60 minutes, or until golden brown and cooked through.
- Let cool completely on a wire rack before slicing and serving.
- Assemble the Reuben loaf ahead of time, wrap well in foil or a ziplock bag, and refrigerate or freeze. If frozen, thaw overnight in the refrigerator before reheating. Reheat wrapped in foil in a 300°F (150°C) oven for 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
765 g
Sugar
419g
Fat
547g
Carbs
167g
