Recipes

Rye Bread, Rueben Sandwiches and Dill Pickle Soup

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Reuben Sandwich with Dill Pickle Soup

Rye Bread

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 cups sour dough starter
  • 6 cups bread flour
  • 2 cups water
  • 1/3 cup pickle juice
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1/3 cup molasses
  • 1 tbsp caraway seeds
  • 2 tsp salt
  • vegetable spray

Directions:

  1. Measure everything into the bowl or your mixer. Mix the mixture together until it comes pulls together into a loose dough. If needed adjust water or flour if needed.
  2. Knead the dough together for approximately 30 minutes or until it is smooth and the gluten is well developed.
  3. Remove the dough from the mixing bowl, spray with vegetable spray and shape into a ball.
  4. Spray a large bowl with vegetable spray and place the dough into the prepared bowl, loosely cover and allow the dough to double in size. This may take an hour or several hours depending on how cold your kitchen is or how active your sourdough start is.
  5. Once the dough has doubled in size, measure out 5 loaves which will weigh approximately 500 grams each (give or take).
  6. Shape the measure dough into loaves or free form artisan shapes. If shaping into loaves, spray your loaf pans with vegetable spray, place the shaped loaves into the prepared pans, gently press down to form to the loaf pans.
  7. If shaping free form artisan loaves, place the shaped loaves onto a parchment lined baking sheet and spray the dough with vegetable spray.
  8. Let the newly shaped dough dough in size. Once doubled place in a preheated 350 degree oven for about 30-40 minutes or until golden brown. The internal temperature of the bread when fully baked should be at least 190 degree’s Fahrenheit.
  9. Once baked, remove from the pans, and allow the baked bread to completely cool before serving. Enjoy!

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Sourdough Rye Bread

Reuben Sandwich

Recipe Courtesy Chef Bryan Woolley

(4 sandwiches)

Ingredients:

  • 1 freshly baked rye bread loaf
  • 1/3 cup prepared thousand island dressing
  • 16-18 slices cooked corned beef (or as much as wanted0
  • 1 cup prepared sauerkraut
  • 16-18 slices of swiss cheese
butter or vegetable spray

Directions:

  1. Place the 8 slices of bread in front of you.
  2. Spread the thousand island dressing between the bread slices as well as the corned beef slices, sauerkraut and the swiss cheese.
  3. Spray the outside of the reuben sandwiches or spread with butter. Pan grill the reuben sandwiches until the bread is golden (about 3-4 minutes on each side).
  4. Serve with additional thousand island dressing for dipping and pair with my dill pickle soup.

Dill Pickle Soup

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 cups julien sliced carrots
  • 1 large onion, sliced
  • 2 large potatoes, cut into 1/2 inch cubes (optional)
  • 1/3 cup flour
  • 5 cups chicken stock
  • 1 cup chopped dill pickles
  • 1/2 cup pickle juice (may adjust to taste)
  • 1 cup sour cream
  • fresh dill for garnish
  • freshly sliced dill pickles for garnish
  • olive oil

Directions:

  1. Heat a large pot on the stove and add enough olive oil to lightly coat the bottom of the pan.
  2. Once the onions, carrots and potatoes (optional) have been sautéed for approximately 5 minutes or until the onions are caramelized, sprinkle the flour over the mixture and mix into the caramelized onion mixture making sure it is coated and incorporated into the olive oil.
  3. Once you have created the roux, slowly pour the chicken stock into the pot while stirring to incorporate.
  4. Let the mixture come to a boil, reduce the heat to a simmer and continue cooking until the carrots and potatoes (optional) are cooked through.
  5. Add the chopped dill pickles into the soup. Stir in the pickle juice and the sour cream.
  6. Remove from the heat, salt and pepper to taste and serve with a delicious Rueben sandwich and enjoy!

***Quick Note...on air I use a pumpernickel bread, whereas, my homemade sour dough rye bread was too hot to cut into sandwiches.***

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