Рецепт Turkey Reuben with No-Knead Rye Bread
I always thought it was unusual that my sweet, small town Mississippi Grandma made sauerkraut every summer. We had absolutely no German roots and as far as I know she never was exposed to German food, but every summer the cabbage crop from her garden made its way into a big butter urn, packed with brine, on her screened back porch. She would leave the urn to ferment for a couple of weeks during those hot August days. On occasion, little Billy was spotted lifting the plate off the urn and sneaking a bite.
Throughout the year, canned sauerkraut was a regular on our table. It was most definitely an anomaly, a German delicacy nestled among dishes of greens, fried okra, butterbeans, and fried chicken.
Needless to say, I love sauerkraut and any dish containing it. Reubens have always maintained a prominent place of my list of favorite sandwiches. However, I’ve always preferred the turkey version instead of corned beef.
I’ve recently jumped on the no-knead, Dutch oven, breadmaking bandwagon. I’m a little late to the game as bloggers have been making this bread for quite a while now. But, better late than never, right? Reuben sandwiches are traditionally made with rye bread, so I made a version of rye bread using the same technique.
For those of you who have never tried this method of breadmaking, it is truly simple and foolproof. You simply mix the dry ingredients together, pour in warm water, stir until blended, cover, and leave on the countertop for 18 to 24 hours. It really does not require any kneading.
The photograph above shows the dough after it has risen. As you can tell it’s a shaggy and wet dough.
After the dough has risen, scrape the dough onto a floured surface. Roll the dough in the flour until you can form it into a loaf.
Lift the dough onto a sheet of parchment paper.
Score the dough and lift it on the parchment paper into a preheated Dutch oven. Replace top to the pan and bake for 30 minutes at 450 degrees. Remove the top and continue baking for 10 to 15 minutes until the loaf is brown and crusty.
This hearty rye bread makes the perfect turkey Reuben. As you can tell from the photos, I like my Reuben with lots of cheese and dressing. They’re messy but oh, so delicious!
Turkey Reuben with No-Knead Rye Bread
Ingredients
For the bread:
- 2 cups unbleached all-purpose flour
- 1 1/2 cups rye flour
- 1 teaspoon rapid rise yeast
- 2 teaspoons salt
- 4 teaspoons caraway seeds
- 1 3/4 cups warm water (approximately 110 degrees)
- For the dressing:
- 3/4 cup mayonnaise
- 3 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped dill pickle
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the sandwiches
- 8 slices rye bread
- 3 tablespoons melted butter
- 8 slices of Swiss cheese
- 3/4 pound sliced turkey
- 1 1/2 cups sauerkraut
- Dressing
Instructions
For the bread:
1. Whisk flours, yeast, and salt in a medium bowl. Make a well in the center of the flour mixture and add water. With a silicone spatula, gently mix until combined. Do not overmix.
2. Cover bowl with plastic wrap and leave on countertop for 18 to 24 hours.
3. Preheat oven to 450 degrees. Place dutch oven with cover in oven and preheat for 30 minutes.
4. With a silicone spatula, turn dough onto well floured surface. Dough will be very wet. Turn dough several time to cover with flour, adding flour as necessary.
5. Place dough on a sheet of parchment paper and form into a oblong loaf. Score the dough with a very sharp knife.
6. Remove dutch oven from oven and carefully lift parchment paper with dough into dutch oven. Replace top and return to the oven. Bake for 30 minutes. Remove top from Dutch oven and continue baking for 10 to 15 minutes or until bread is golden brown.
7. Cool completely before eating.
For the dressing:
Mix all ingredients and refrigerate until ready to use.
For the sandwiches:
1. Brush one side of each slice of bread with melted butter and place butter side down on a cutting board.
2. Spread dressing on each slice of bread. Build sandwiches by topping four slices of bread with two slices of cheese, sliced turkey, sauerkraut, and top with bread.
3. Preheat a large iron skillet, panini maker, or sandwich maker, such as a George Foreman grill.
4. Grill sandwiches until heated through and cheese is melted.
5. Serve immediately.
6. Spread dressing on other side of each slice of bread.
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http://www.southernboydishes.com/2013/10/15/turkey-reuben-with-no-knead-rye-bread/