We’re gearing up for our Saint Patrick’s Day feast. The cornerstone of that event will be, of course, corned beef and cabbage. However the festivities will continue the next day with sandwiches made of the leftover corned beef.
This year we wanted to do something special with the sandwiches. We’re going to go for mock Reuben sandwiches made with light rye bread. The problem was that I had never made rye bread. It was time to do some research!
I found two recipes that looked good. The first appears below. I’ll post the second recipe soon. And then, because how could we know which one we liked best without testing, there will be two taste-offs. The first taste-off will compare the two breads for breakfast. We’ll toast ’em, cover them with cream cheese and see which one tastes best. The second test will be very important. We’ll make pastrami sandwiches from the two types of bread. Then we’ll compare them and the winner will be used for our post Saint Paddy’s Day sandwiches.
Light Rye Bread
1 1/2 Cups water
2 Tablespoons olive oil
2 1/2 Cups white bread flour
1 1/2 Cups light rye flour
3 Tablespoons brown sugar
2 Tablespoons caraway seeds
1 Tablespoon plus 2 teaspoons gluten
2 teaspoon salt
1 Tablespoon active dry yeast
This makes a two pound loaf. Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With my Zojirushi I add the liquids first.