Fill with your favorite sandwich ingredients. Or use it to make a fabulous Reuben or Rachel (turkey) sandwich (pictured above). See below for Rachel Sandwich recipe.
Combine water and yeast in large mixer bowl; let rest 5 minutes. Add brown sugar, salt, caraway seed, fennel seed, orange peel, oil, molasses, rye flour, whole wheat flour and 2 cups bread flour; beat with electric mixer on low for 30 seconds. Beat on medium-high for 3 minutes.
Stir in enough remaining bread flour to make a soft dough. Knead on lightly floured surface 8 to 10 minutes until smooth and elastic, adding additional flour if needed. Shape into a ball. Place in a greased bowl, turning once to coat.
Cover; let dough rise in a warm, draft-free place until double in size, about 1 hour.
Punch dough down and divide into 3 equal portions. Form each into loaves. Place in greased 9 x 5-inch pans. Cover and let rise until double, about 45 to 60 minutes.
Bake in preheated 350°F oven for 35 to 40 minutes, or until done. Remove from pans immediately. Cool on wire rack.
A Rachel sandwich is the turkey version of the popular Reuben sandwich.
Prep Time: 15 minutes
Cook Time: 6 to 8 minutes
Makes: 4 sandwiches
8 slices Sandwich Rye Bread
1/4 cup butter OR margarine, softened
12 ounces thinly sliced turkey
1 cup well drained sauerkraut OR prepared coleslaw
4 slices Swiss cheese
1/4 cup 1000 Island salad dressing
Generously butter 1 side of each slice of bread. On the unbuttered side of 4 slices, layer turkey, sauerkraut, Swiss cheese and 1000 Island dressing. Top with remaining slices of bread, buttered side out.
Heat grill or panini press over medium high heat. Put sandwich on grill (buttered sides out). Grill for 3 to 4 minutes or until bread is well toasted. Flip and cook an additional 3 to 4 minutes until bread is toasted and cheese has melted. Cut in half and serve immediately.