-
1
Two days before making, mix 1 cup of hot water, 2 cups rye flour, yeast and rye flakes in a bowl. Cover with plastic wrap and set aside to ferment.
-
2
Pour all the sour into big mixing bowl. Add molasses, hot water and remaining rye flour and blend with paddle attachment. Add salt and AP or bread flour, a cup at a time, mixing after each addition, until dough forms a ball around mixer paddle and is no longer sticky.
-
3
Turn dough out onto counter and knead for about five minutes, until smooth and satiny. Put in oiled bowl, cover with kitchen towel, and put aside to rise until doubled in bulk, about two hours.
-
4
Put kraut in cheesecloth lined container in sink to drain.
-
5
Cover your largest baking sheet with parchment. Punch down dough, turn out onto baking sheet, and pat/roll it out to the edges of the sheet. It should be about 3/4 inch thick.
-
6
Mentally divide the dough rectangle into thirds, lengthwise. Cut the outer thirds into strips about an inch wide, at an angle. Leave center third untouched.
-
7
Paint center third liberally with mustard or Thousand Island. Gather up cheesecloth filled with drained kraut, and squeeze as much liquid as possible from it. Blot kraut between several layers of paper towels. Scatter mostly-dry kraut over mustard.
-
8
Layer corned beef slices atop kraut. Layer Swiss cheese atop corned beef.
-
9
Beginning at one end of rectangle, lap strips from alternating edges over center of filling. If possible. You may need to stretch the strips a little; they should overlap a bit more than the ones shown in my photo.
-
10
Brush top of bread with beaten egg/milk mixture and bake in a preheated 400-degree oven for about 40 to 45 minutes, or until golden brown. Allow to cool completely, then slice into serving-sized portions, reassemble as a loaf on a big sheet of aluminum foil, and wrap for the trip. Accompany with individual kosher dill pickles in plastic bags, and good potato chips. Also excellent picnic or tailgate fare.
