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1
Bring milk almost to a boil in a small saucepan, then remove from the heat and let cool until warm.
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2
Dissolve the yeast and 1 tbs sugar in warm water in the bowl of a heavy-duty mixer.
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3
Let stand for 2 minutes until a foam forms.
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4
Add 3 tbs sugar, both flours, vitamin C, salt and milk.
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5
Mix for 5 minutes on a low-medium speed until dough is elastic.
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6
Add 4 tbsp (1/4 cup) oil, onion and caraway seeds.
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7
Mix until well blended.
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8
The dough should be soft.
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9
Add a little bread flour if too wet or a little water if too dry.
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10
Place the dough in an oiled bowl and turn to coat well with oil.
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11
Cover and let rise until doubled.
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12
Remove the plastic and punch down the centre of the dough with a closed fist.
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13
Pull the dough out of the bowl, knead lightly and then shape into a smooth round.
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14
Cover with plastic wrap and leave on the counter for 15 minutes.
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15
The dough can now be shaped or, if desired, refrigerated overnight.
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16
Spray an 18 inch round pizza pan with nonstick cooking spray.
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17
Place a shelf in a slot slightly below the middle of the oven and preheat to 375 F or 190 C.
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18
Reserve a third of the dough.
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19
Divide the remaining two thirds into three pieces-- a big piece, a medium sized one and a little piece.
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20
Oil a rolling pin and roll out the largest piece into a large cirle.
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21
Place on the pizza pan.
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22
Spread the dough circle lightly with dijon mustard.
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23
Cover with slightly less than half the corned beef, sauerkraut and thousand island dressing.
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24
Cover with a thin layer of cheese.
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25
Roll out the medium piece of dough into a circle about an inch smaller in diameter than the first circle and place on top of the first layer on the pan.
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26
Cover the second layer in the same way as the first, but saving a bit of each ingredient for the final layer.
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27
Roll out the small piece of dough and repeat as before.
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28
Now, roll the reserved third of the dough into a circle large enough to cover the Reuben completely.
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29
Wrap the dough across a rolling pin, lift and transfer to the layered Reuben.
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30
Tuck the top dough under the bottom layer of the dough all around the edges.
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31
Glaze the loaf with beaten egg and sprinkle lightly with coarse salt.
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32
Slash the centre in a daisy pattern.
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33
Do not let rise.
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34
Brush the bread again with beaten egg and place the pan in the oven.
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35
Bake until well browned, about 50-60 minutes.
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36
Place on a rack to cool.
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37
You can also assemble the Reuben ahead of time, then wrap it well in foil or a ziplock bag and keep it in the fridge or freezer.
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38
If frozen, defrost overnight in the fridge.
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39
To reheat, wrap in foil and heat in a 300 F or 150 C oven for 30 minutes.
