I don’t know about you, but I adore cabbage. I like it in soups, slaws and tacos … boiled, raw or sautéed. And if it’s fermented, all the better. So when the folks at Farmhouse Culture reached out to introduce themselves and their kraut to me, I was all ears.
Fast-forward a few weeks and I found myself sitting down to this simple but exquisite pastrami sandwich. What makes it so noteworthy? For one, it’s built on homemade marble rye. Of course you could use store-bought bread, but just look at this loaf!
It should go without saying that this sandwich also features Farmhouse Culture’s tangy, crunchy and nutritious Classic Caraway Kraut. Layer in a slice of Swiss cheese and a smear of stoneground Dijon mustard, and you have a winner on your hands.
Enjoy this pastrami on marble rye for lunch or dinner; warm it up if you feel so inclined. Hot or cold, the sandwich is delicious.
Special thanks to Farmhouse Culture for sharing a taste of their one-of-a-kind kraut with me!
Recipe adapted from Gather for Bread.
- ½ cup + 2 tablespoons water
- ¾ + ⅛ teaspoon active dry yeast
- 1½ teaspoons molasses
- 1 tablespoon butter, melted
- ¾ teaspoon sea salt
- ¾ teaspoon caraway seeds
- 1½ cups all-purpose flour
- ¾ cup white rye flour
- ½ cup + 2 tablespoons water
- ¾ + ⅛ teaspoon active dry yeast
- 1½ teaspoons molasses
- 1 tablespoon butter, melted
- ¾ teaspoon sea salt
- ¾ teaspoon caraway seeds
- 1½ cups all-purpose flour
- ¾ cup white rye flour
- 1 tablespoon cocoa powder dissolved in 1 tablespoon water (see notes)
- 1 egg beaten with 1 teaspoon water
- In a large bowl, heat water until warm - about 30 seconds in the microwave should do. Add the yeast and molasses. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
- Add the rest of the dough ingredients (butter through rye flour) to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
- In a large bowl, heat water until warm - about 30 seconds in the microwave should do. Add the yeast and molasses. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
- Add the rest of the dough ingredients (butter through cocoa powder slurry) to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
- Grease a 9"x5" loaf pan.
- Gently deflate dough and divide each portion in half. Roll each piece of dough into a 9"x7" rectangle. Stack one rectangle of dark rye dough on top of one rectangle of light rye dough; repeat and then place one stack on top of the other. Roll the dough up lengthwise into a long log and pinch seam to seal. Transfer to the greased loaf pan, cover with plastic wrap and let rise until doubled in size, 1-2 hours.
- About 15 minutes before dough has finished rising, preheat oven to 350 degrees.
- Brush top of loaf with egg wash. Bake for 45 minutes or until the crust is a deep golden brown color and the loaf sounds hollow when tapped. Remove the bread from the loaf pan and transfer to a wire rack to cool completely before slicing.
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