Before starting, put a pot of water to boil on the stove for later. You will need a pan, such as a 9 x 13 cake pan or roasting pan to help the bread rise. 

In a mixing bowl (or mixer fitted with dough hook), mix the rye flour, 1-1/14 cups of the all-purpose flour, sugar, salt and yeast. stir together. 

Add hot water and butter. Stir until incorporated. If mixing by machine, add remaining flour and knead on medium speed 4 minutes. If mixing by hand, add enough of the reserved flour to make a soft dough, then turn out on a floured surface and knead, adding flour as necessary, 4 minutes. 

On a baking sheet lined with parchment or a silicone mat, roll dough to a 10 x 14 rectangle. 

Spread the salad dressing down the middle third of the dough (lengthwise) leaving about an inch on either end. 

Place the meat on top of the salad dressing. 

Top with the shredded cheese. 

Top with the sauerkraut. 

Cut strips about 1 inch wide on an angle along both sides of the loaf. A pizza cutter gently used here works great. 

Alternating the sides, fold the strips toward the center at an angle across the filling. If the dough has sprung back a little, just pull gently so it goes just across the middle. 

Cover sandwich loaf with a clean dish towel. Place a roasting pan or 9 x 13 cake pan on your stovetop or in the sink, if you have room. Fill half full with the boiling water. Then put tray with sandwich directly on top. 

Allow to rise 15 minutes. 

Meanwhile, Preheat Oven to 400°F

Before Baking, remove towel and brush loaf with the egg wash. Sprinkle with Caraway seeds, if desired. 

Bake at 400°F for 25 minutes, or until done.