Marble Rye Sandwich Recipes

The best sandwiches with rye bread recipes on yummly red flag cheese rye bread appetizers rye bread with malga butter tomatoes and onions cranberry walnut rye bread. Now take the platter and with a thin spatula lift the sandwiches from the platter and into the heated skillet. Look for jewish rye and pumpernickle breads near the deli counter at the grocery store or in the bakery section.

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Gradually add 1 cup water beating until a soft dough forms.

Marble rye sandwich recipes.

Whenever possible i buy marble which swirls light rye and pumpernickle. And i enjoy eating it with just a simple spread of butter or on a hearty sandwich loaded with my favorite fixings. The flavors of the bread are mild yet satisfying. This impressive marble rye bread may look like it would be difficult to make but it s actually quite easy.

In a large bowl combine all purpose flour rye flour butter honey salt and yeast. Use a good quality rye bread. Mix all ingredients except color either by hand or a stand mixer. You can also use a dark pumpernickle loaf.

Josh rink milwaukee wisconsin. A recipe for grilled swiss chicken sandwiches on marble rye made with marble rye bread swiss cheese deli smoked chicken breast egg substitute mayonnaise. In a large mixing bowl combine all of the ingredients except the cocoa rye flour mixture stirring until the dough comes together. Our easy recipe produces a moist two toned loaf that makes an excellent sandwich or a great snack when smeared with our favorite butter follow our expert tips for a successful bake.

Continue mixing increasing speed until dough comes together. Knead until smooth adding additional water or all purpose flour 1 tablespoon at a time if needed. Turn out dough onto a lightly floured surface and knead dough until smooth and elastic about 10 minutes. Whether you have baked 100 loaves of bread or just a few marble rye bread is a great way to mix up your bread baking.

To prepare the light rye dough heat water to 115 f dissolve yeast and sugar in water. Place a weighted cast iron press over the sandwiches and wait for about 5 or 6 minutes and then flip to brown the other side. Add the press if desired. Mix in yeast mixture along with molasses and vegetable oil.

Knead until smooth and gluten has developed add in water of flour as needed. Allow to proof for 5 minutes. I like to use jewish rye for its chewy crust and soft yet sturdy crumb. Meanwhile combine bread flour rye flour and salt in a large bowl or stand mixer.

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