AuthorSteve Nubie
Rye bread is the classic bread for Reuben sandwiches and other types of cold cuts. You’ll use the wheat bread setting and you can either finish the bread in your bread machine or finish it in the oven after using the dough cycle.
Caraway seeds are a traditional ingredients but that’s up to you. If you like caraway seeds add them to the dough and then top the bread with more caraway seeds after the rise cycle and before the baking cycle.
Add all of the ingredients to the bread pan in the order indicated and select the wheat course.
When finished, let the loaf rest for 10 minutes and slice and serve.
To make the Reuben sandwiches top the sliced rye bread with slices of corned beef, sauerkraut, Swiss cheese and 1,000 Island dressing.
Ingredients
Directions
Add all of the ingredients to the bread pan in the order indicated and select the wheat course.
When finished, let the loaf rest for 10 minutes and slice and serve.
To make the Reuben sandwiches top the sliced rye bread with slices of corned beef, sauerkraut, Swiss cheese and 1,000 Island dressing.
I’m back to make this recipe again. Thanks for the changes – adding Cups and clarifying 1 1/8 cups water rather than the 1.13. Note that 1/8 cup = 2 Tbsp, which I find easier to measure. Therefore 1 cup + 2 Tbsp water. I’m not asking for that to get changed. It’s just information for other readers.
However…
**Could you change the measurement for yeast? It should tsp not tbsp.
I used 1.5 teaspoons of yeast (because tablespoons doesn’t make sense) and it worked out well. But – if someone if new to bread baking they might not know.
Having successfully made this several times now, I used an idea from another recipe. I substituted 1Tbsp of water for 1Tbsp balsamic vinegar and it gave the bread a nice tangy flavour.
The question about the flour has still not been answered… you say 2 of all purpose flour and 1.5 of rye flour.. are we discussing American CUPS here? There is nothing stated about the measurement units… thanks.
Yes, the measures should be cups
All purpose flour….rye flour….can’t really make this recipe without measurements. Cups? Lbs? Euro measure?
The measures should be cups
All purpose flour….rye flour….can’t really make this recipe without measurements. Cups? Lbs? Euro measure?
I’m reading this on Nov 15th 2017. The page says “1.13 water”. Is that meant to be 1 CUP water? or 1 and 1/3 cups water? or 1.13 cups water?
Based on the fact that there are 3.5 cups? flour overall, I’m going to use 1 cup water and be ready to add up to another 1/3 cup.
Please let me know the right measurement.
Thanks
Yes, the measures should be cups
Hi Chris,
Sorry for the mistake. The right amount is 1 1/8 cups
Thanks Admin. I ended up using a bit more than 1 1/8 cups of water because I didn’t get your reply before I started. I probably put in 1 1/4 cups, but definitely less than 1 1/3 cups. I kept everything else the same.
The bread turned out really well though. I like the crust. It is a bit “crustier” than previous recipes I have used. The inside of the bread was moist but not soggy.
I used the bread machine to mix it, then let it rise on a paddle, and cooked the bread on a pizza stone in the oven.
I will definitely make this bread again!
Good recipe!