2 Serves
195 Mins
In a large bowl, combine flour, water, salt, and yeast to form the dough.
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FrenchVitamin K
34 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
408 µg / 400 µgCalcium
747 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
163 mg / 420 mgPhosphorus
590 mg / 1,250 mgPotassium
968 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
16 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Knead the dough on a clean surface for 10 minutes until smooth and elastic.
Place the dough in a bowl, cover, and let it rise in a warm spot for 1 to 2 hours until doubled in size.
Shape the dough into a loaf and let it proof for 30 minutes.
Bake the bread in a preheated oven at 230°C for 25-30 minutes until golden brown.
Slice the bread and assemble the sandwich by layering Russian dressing, corned beef, sauerkraut, and Swiss cheese, then grill in a skillet until the cheese is melted.
25
g55
g18
g
French
American