(Serves 5)In electric mixer with dough hook in place, slowly add warm water to a dry mix of rye flour, dry yeast and sugar. Beat at medium speed 2 minutes.
1 cup whole rye flour
1 tablespoon 3/4 teaspoon dry yeast
1 tablespoon sugar
1/2 cup warm water (125 F)
Add caraway seed, salt, mustard, buttery spread and 1/2 cup all purpose flour. Beat at slow speed 2 minutes.
1/2 teaspoon caraway seed
1 tablespoon dijon mustard
1 tablespoon Earth Balance Buttery Spread
1/2 cup all purpose flour
Gradually add additional flour, kneading until dough leaves sides of bowl. Place dough in bowl greased with olive oil.
1/4 cup all purpose flour
Cover and let rise 45 minutes. Punch dough down. On parchment paper dusted with flour, roll dough into a rectangle, about 1/2 inch high.
Spread beef down center 1/3 of dough. Sprinkle beef with cheese.
1 1/2 cup roasted beef, chopped
3 ounce aged cheddar cheese, shredded
Cut dough on each side of center into 1/2 inch strips. Overlap dough strips to resemble a braided top. Cover and let rise for 45 minutes.
Beat egg. Brush dough with beaten egg.
Bake at 375 F. for 30 minutes.