Friday, March 24, 2017

Roast 'n Rye

For this adaptation of Reuben Loaf, I chopped the St. Patrick's Day Pickled Spiced Beef (frozen leftover) and combined with aged cheddar in a rye bread dough. To the whole rye and white bread dough, I added dijon mustard and caraway seed.  This made a very happy Friday meal at the start of a warm spring weekend!

Rye Loaf

(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
Smidgen salt
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.
1 egg 
Bake at 375 F. for 30 minutes.


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