"Super" Vegetarian Reuben Sandwich Bread

Super Bowl is this weekend (right?) To be honest, the whole football thing isn't my focus. For me it's about the gathering of friends and of course the FOOD!
Now, I ask you, who doesn't love a good Reuben? This version is a great addition to any party. It will accommodate the vegetarians in the crowd and still satisfy the hearty meat eaters without being too heavy.
Regardless of which team you're rooting for this weekend, I guarantee this bread will come out as the winner!
 
*This bread is available for purchase through The Bees Knees

The Ingredients:

Bread dough:

2 Pkg  Active Dry Yeast
1 3/4 cups Water (warm, 110-115 degrees)
1 1/2 cups Dark Rye Flour
1 cup Whole Wheat Flour
2 cups Unbleached White Flour
2 1/2 TBS Olive Oil
zest of 1 orange
1 tsp Caraway Seed
1 tsp Fennel Seed
2 tsp Sea Salt

Combine Yeast and warm Water. Let sit for 7 minutes or until it's foamy. Add the remaining ingredients reserving 3/4c White Flour. Mix either by hand with a wooden spoon or in a stand mixer with the dough hook attached. As you mix add the last bit of flour (and up to 1/2c more) as needed until the dough pulls away from the sides of the bowl. Knead until dough is smooth, elastic and slightly tacky - about 10 minutes. Place dough in an oiled bowl. Cover and put in a warm, draft-free place to rise for 1 1/2 to 2 hours.  It should double in size.

The Filling:

2 pkg Tempeh Bacon
1 large Sweet Onion
1 cup (or more) Good Quality Sauerkraut (I like Bubbies brand)
8 oz Swiss Cheese
3/4 cup Smoked Gouda
Olive Oil
Salt and Pepper

Thinly slice the Onion. Saute on low-med heat until lightly caramelized -Salt and Pepper to taste. Squeeze the Kraut dry and add it to the onion. Shred the Cheese. Tempeh Bacon is great, but not if it's soggy- yuck. So fry it up crisp! Add as much oil as needed to make this happen (this isn't diet bread).

After the dough has doubled in size, gather the bread components and get ready to assemble!

Roll the bread dough out into a rectangle approximately 14x16 inches in size    

Now start piling on the Reuben stuff! Make sure to keep the ingredients squarely in the center of the dough. Assemble in this order: 1/2 of the Cheese, Tempeh, Onion/Kraut mixture, remaining Cheese on top.

whoops.. I forgot the cheese on top. (I do add it later though)

Once the stuffing is piled on, with a sharp knife make 10 evenly spaced incisions on each side. The cuts are approximately 4" long, 1 1/2" wide. Fold the ends of the bread dough up over the filling but still leaving the "side flaps" available.

Yes! I remembered the cheese

Now begin "braiding" the side flaps. Starting at one end in a criss cross fashion, lay the flaps over the filling diagonally.
Continue in this way until you reach the other end of the bread.

DONE!

Now preheat the oven to 425. Transfer bread to a parchment lined baking sheet. Bake for 15 minutes. Lower oven to 400 and bake for another 10-15 minutes until golden brown. When it's done, the bread will sound hollow when tapped. Brush with heavy cream while hot to soften the crust. 

Isn't it beautiful? 
Slice and serve with a good grainy Mustard and Thousand Island Dressing for dipping