Rye flour. Caraway Seeds. Drama.

Rueben Sandwiches on Homemade Rye Bread

So, who knew that finding rye flour and caraway seeds is a complete joke!  Seriously, grocery shopping took me three hours today because I had to track these lovely little ingredients down.  For those of you interested in rye flour:  it's in the health food section.  Why is it not with the flour and other baking needs?!  Now we all know.  And caraway seeds...don't even get me started!  I feel being bad for being kind of rude when I called the girl at Harris Teeter to ask if they carried them.  Why did I feel so entitled to have my caraway seeds that very instant?  She didn't even know what they were!  (It's funny:  I only learned what they were a few hours earlier...)  When I trekked up to the customer service counter after searching the spice aisle (after she told me that they DID have them), she had them all ready for me to take.  So nice, right?! I felt like an ungrateful, crazy woman!  I know it just looks like a sandwich, but a lot of emotion went into that little meal :)  And sauerkraut?  I forgot how amazingly good that stuff is.  Go Germans!

Homemade Rye Bread (from The Illustrated Kitchen Bible)

For the starter

1 cup tepid water

1 cup rye flour

3/4 cup plain yogurt

1 tbsp molasses

1 tsp instant yeast

1 tsp caraway seeds, lightly crushed

For the dough

1 cup rye flour

2 tsp salt

1 3/4 cups bread flour, as needed

1 large egg, beaten to glaze

1 tsp caraway seeds, for the crust

Make the starter the day before making the bread.  

1.  Whisk the starter ingredients together in a medium bowl.  Cover with plastic wrap and let stand for 8-12 hours, until bubbly. 

2.  Transfer to a large bowl.  Stir in the rye flour and salt.  Stir in enough of the bread flour to make a stiff dough.  Knead on a lightly floured surface, adding more flour as needed, about 8 minutes, until the dough is smooth and elastic, but slightly sticky.  Shape the dough into a ball, and turn in an oiled bowl.  Cover with plastic wrap and let stand in a warm place until the dough doubles, about 1 hour.  

3.  Punch down the dough and form into a 9 inch long football shape.  Transfer to a floured baking sheet, cover with plastic wrap, and let stand until almost doubled, about 30 minutes.

4.  Preheat the oven to 425 degrees.  Brush the loaf with beaten egg and sprinkle with caraway seeds.  Cut a shallow slash down the center of the loah.  Bake for 20 muntes.  Reduce the oven temperature to 400 degrees and continue baking until the dough sounds hollow when tapped on the bottom.  Cool on a wire rack.

Reuben Sandwiches (from The Illustrated Kitchen Bible)

8 oz sauerkraut

8 slices homemade rye bread (see recipe above)

1/2 cup store-bought Russian salad dressing

12 oz sliced corned beef

4 oz sliced Swiss cheese

4 tbsp butter

1.  Rinse the sauerkraut in a colander.  Place a plate on top and let drain in the sink for 15 minutes. 

2.  Spread the bread slices with the dressing.  Divide the corned beef, Swiss cheese, and sauerkraut over 4 slices.  Top each with a bread slice, dressing side down. 

3.  Melt 1 tbsp of butter in a very large frying pan over medium heat.  Add 2 of the sandwiches and top each with a small heatproof plate.  Cook for about 2 minutes, or until the underside is golden brown.

4.  Flip the sandwiches over, removing and replacing the plates.  Add 1 tbsp of butter and cook another 2 minutes, or until the other side is golden brown.  Transfer to a platter and tent with aluminum foil.  Repeat with the remaining sandwiches and butter.  Serve hot.  Good with pickles :)