Reuben Rye Bread Recipe

 

AuthorSteve Nubie
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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.

INGREDIENTS:
 1 1/8 cups water
 2 tbsp molasses
 2 tsp salt
 2 all-purpose flour
 1.50 rye flour
 3 tbsp brown sugar
 3 tbsp caraway seeds
 1.50 tbsp bread machine yeast
DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated and select the wheat course.

2

When finished, let the loaf rest for 10 minutes and slice and serve.

3

To make the Reuben sandwiches top the sliced rye bread with slices of corned beef, sauerkraut, Swiss cheese and 1,000 Island dressing.

Ingredients

INGREDIENTS:
 1 1/8 cups water
 2 tbsp molasses
 2 tsp salt
 2 all-purpose flour
 1.50 rye flour
 3 tbsp brown sugar
 3 tbsp caraway seeds
 1.50 tbsp bread machine yeast

Directions

DIRECTIONS:
1

Add all of the ingredients to the bread pan in the order indicated and select the wheat course.

2

When finished, let the loaf rest for 10 minutes and slice and serve.

3

To make the Reuben sandwiches top the sliced rye bread with slices of corned beef, sauerkraut, Swiss cheese and 1,000 Island dressing.

Reuben Rye Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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4 Comments
  1. Reply
    Chris November 15, 2017 at 8:30 pm

    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

    • Reply
      Admin November 15, 2017 at 8:43 pm

      Hi Chris,

      Sorry for the mistake. The right amount is 1 1/8 cups

      • Reply
        Chris November 16, 2017 at 11:56 pm

        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!

  2. Reply
    yuval September 29, 2016 at 8:12 pm

    Good recipe!

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