Galganov's Recipe for Deli Meat on Rye Loaf!
This recipe is written for manual processing. If you have a dough hook, Please Click Here for the dough hook adaptation
Dough By Hand Method:
Method - preparing the meat mixture:
Method - Final Assembly:
Method - Final Assembly part 2:
The Background Story
This Deli Meat on Rye Loaf is the result of having tried a "stove-pipe stuffed mushroom". We had mushroom stuffing left over and decided to try it baked into a loaf of bread. We mixed it with a bit more stuff and rolled it into a loaf. It was quite interesting ... very good!
It cut up like a fun party loaf and we thought it deserved a bit of development time so we re-made it and remade it until we thought it a nice, stable recipe which will deliver a dependable, fun to eat treat.
This Deli Meat on Rye Loaf is made on a deli-style light rye bread made savory by adding basil to the dough. The meat should be lean since so much flavour will come from the addition of fresh vegetables. Additionally, the dough is made with very little oil (1 tsp oil + 1/2 teaspoon to coat for rising).
The meat ends up having a texture a bit like a paté. It sits fully cooked into a delightful, very light rye bread. Cut and layed, in slices, on a plate; this loaf is an exciting and fun party food. One might say, "What we've baked, here, is a cold cut sandwich on rye ... 'the complete deli rye'."
This recipe introduces a variety of flavours. It takes a bit of time to prepare but we think it's a fun, new treat to put on the party table or simply as a snack on an active day. It's a delight warm but it's a perfect, cold snack. With a bit of a creative bent, this can be turned into a vegetarian loaf (and maybe we'll do that one day).
This recipe has several steps and we'll present them, here, in order. As with most of our recipes, this one requires no special equipment, however, a dough hook (a mixer with an attachement to knead the dough) would be nice.