Recipe - Reuben Rye Bread

1 pound :
1 teaspoon Active dry yeast
1 cup Rye flour
1 1/3 cup Bread flour
1 tablespoon Gluten; optional
1 tablespoon Shortening; or butter
2 tablespoon Brown sugar
One half teaspoon Caraway seed
One half teaspoon Salt
One half cup Corned beef brisket; chopped
1/3 cup Sauerkraut; finely chopped,
*

1.5 pound active dry
yeast 1 tsp. rye flour 1 One half cup bread flour 2
cups gluten flour (may be omitted) 2 Tbs. shortening (or butter) 1 Tbs.
brown sugar 1 Tbs. caraway seed 1 tsp.
salt Three fourths tsp. chopped
corned beef Three fourths cup sauerkraut, well chopped*
One half cup water 1 cup

*Be sure to rinse and drain sauerkraut well. Add all ingredients to
machine per manufacturer's directions. Sauerkraut should be added the same
time as the water.

Makes gread toasted bread sandwiches if topped with 1000 Island dressing
and slices of melted Swiss cheese.

Store this bread in refrigerator.

From: Katie E Green kgreen@u.washington.edu
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe