Introduction
There's nothing quite like a classic Reuben sandwich to satisfy that post-St. Patrick's Day craving and use up any leftover corned beef from your celebration.
And there is no better bread to elevate this iconic sandwich than Abigail's Oven Jewish rye sourdough? This sandwich recipe is a flavor explosion that will leave you wanting more.
Most rye bread is darker than other sourdoughs, but not usually dark brown unless something is added. Our recipe uses both blackstrap molasses and dark cacao powder.
Once baked, our rye sourdough is the perfect foundation for a Reuben sandwich. And if you can wait, the flavor deepens when you allow a day or two for it to develop its full character, aroma, and taste.
However, whenever you use our bread, it's sturdy texture holds up well to the weight of the corned beef, sauerkraut, and Swiss cheese. The combination of flavors is a symphony for the taste buds.
How to make the Rueben sandwich:
Don't skimp on the corned beef: A good-quality corned beef is essential for a truly delicious Reuben.
Make Your Own Jewish Rye Sourdough Loaf
This recipe, is adapted from with Abigail's Oven's Jewish rye sourdough recipe; it is a flavor explosion that will leave you wanting more. However, the recipe is divided into two batches, one is light and the other is dark. After mixing the dough, one half is darkened by adding a tablespoon or two of molasses, treacle, extra dark cocoa, or Chocolate Rye Malt.
A Two-Step Process
Unlike many sourdough recipes, this one involves two separate batches. The first is a lighter dough, while the second is darkened with a tablespoon or two of molasses, treacle, or extra dark cocoa. I personally prefer to use chocolate rye malt, which adds a touch of bitterness that can be balanced with a bit of honey.
Marbled Rye Loaf Recipe
Rye Starter Ingredients
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1 cup (100g) dark rye flour
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⅔ cup (100g) lukewarm water
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¼ cup (60g) sourdough starter
Rye Starter Instructions
- Mix water and the starter together
- Stir in rye flour until all ingredients are moistened
- Cover and set in a warm (68–72 °F /20–22 °C ) spot for at least 24 hours
Bread Dough Ingredients
- 6½ cups (680g) dark rye flour
- 2½ (320g) cups whole wheat or bread flour
- 3 cups (720g) lukewarm water
- 1 Tbs (8 g) fennel seeds
- 1 tsp (2 g) anise seeds
- 1 tsp (3 g) caraway seeds
- 1½ Tbsp salt
- 1 Tbsp molasses or dark cocoa (for the dark part of the dough)
Making the Bread
- After the start is fully activated, bring the other ingredients together except the molasses
- Once mixed, divide the dough into two balls and return one to your mixer to add the molasses, cocoa, or rye malt to that part mixing it in well.
- Put the lighter dough onto a lightly floured surface and knead for a minute or two. Then spread it into a rectangle about ½ inch (1 cm) thick. (It may be soft but should not be too sticky to handle, add more flour to make it more manageable if needed. This dough will not behave like wheat flour dough as there is much less gluten in rye flour).
- Next work the darker dough, in the same way, laminating it to the surface of the lighter dough.
- Roll the dough, like a jelly-roll and place the dough into long brotform dusted with flour (or line a long bread tin with a dusted towel). Cover and let rise another 2 hours.
- When it’s ready to bake, dust an oven stone with cornmeal or place bread on oiled parchment and set the loaf on top or bake in a long bread tin.
- An hour before baking, preheat the oven to 425°F/230°C while letting the dough proof
- Fifteen minutes before baking, place a baking dish on a lower shelf filled with hot water.
- Score the dough with a lame or sharp knife.
- When the oven is heated, put the stone and loaf on the middle rack, but watch for steam as you open the door so that you are not burned.
- Bake for 30 minutes then turn off heat allowing the loaf to cool in the hot oven.
- After an hour transfer the loaf to a cooling rack for the final cool before slicing.
- Remember this bread develops its full flavor the second day, so be patient
Recipe Notes
- Patience is key: This recipe requires a bit more time than your average sourdough and may not fit your usual rhythm of sourdough bread making.. Allow at least two days for the dough to fermen, but some bakers take it even slower to coax more flavor from the rye flour..
- Experiment with flavors: Feel free to adjust the spices to your liking. Caraway, fennel, and anise are classic choices, but you can also try coriander or cumin. And remember a little goes a long way when flavoring rye bread.
The Power of Rye
Rye flour is a staple in my baking routine. I seldom make a loaf of bread that doesn’t have half a cup of rye flour in it. It seems to deepen the flavor, especially the second day, so be sure you give this bread a day after baking to develop its full flavor.
Rye's subtle, nutty flavor adds depth to any bread, especially when paired with caraway, fennel, or anise seeds. These spices give the bread that traditional deli taste we all love. While this recipe might not be a quick bake, the extra time invested is well worth the reward.
This recipe calls for dark rye flour, but it can be made with light rye or pumpernickel flour mixed with other bread flour. King Arthur Flour suggests:
“How much white flour should you use? The more white flour in the loaf, the higher it’ll rise and the lighter its texture will be. So this is entirely up to you and your tastes. Experiment with different percentages of white flour/rye flour until you find the bread texture you like the most.”
Personally, I use whole rye berries freshly ground with whole wheat berries, but commercial rye flour works well too. I have used both but prefer grinding my own flour whenever I can.
Conclusion
Whether you're a seasoned baker or just starting out, this recipe for a homemade Jewish rye sourdough is a must-try. The effort is well worth the reward, and the resulting Reuben sandwich is a flavor explosion that will leave you craving more. So gather your ingredients, fire up your oven, and enjoy the delicious fruits of your labor.
Let us know how your marbled rye turned out in the comment section below.
Author: Darryl Alder lives with his wife in thier Riverside Lodge, (which is what they call their home), along the Provo River in Utah. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. You'll find many of his recipes on this blog and can follow him on Facebook, Instagram, YouTube, and X.