Open-Faced Rye Sandwich with Solyanka-Braised Beef and Horseradish Cream

**Part 1: Rye Bread Preparation**

1. **Activate the yeast:** In a large bowl (or the bowl of a stand mixer), combine warm water and active dry yeast. Let it stand for 5-10 minutes until foamy.

2. **Combine dry ingredients:** In a separate bowl, whisk together rye flour, all-purpose flour, salt, and caraway seeds (if using).

3. **Form the dough:** Gradually add the dry ingredients to the yeast mixture, mixing with a wooden spoon or the dough hook attachment of a stand mixer. Mix until a shaggy dough forms. You may need to add a little more all-purpose flour if the dough is too sticky.

4. **Knead the dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes.

5. **First rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

6. **Shape the loaf:** Punch down the dough to release the air. Shape it into a round or oval loaf.

7. **Second rise:** Place the shaped loaf on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise for another 30-45 minutes.

8. **Preheat the oven:** Preheat the oven to 400°F (200°C).

9. **Bake the bread:** Bake the rye bread for 30-40 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).

10. **Cool the bread:** Let the bread cool completely on a wire rack before slicing.

**Part 2: Solyanka-Braised Beef**

1. **Sear the beef:** Season the beef chuck roast chunks generously with salt and pepper. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned. Remove the beef from the pot and set aside.

2. **Sauté the vegetables:** Add the chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute, stirring constantly.

3. **Deglaze the pot:** Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits.

4. **Combine the ingredients:** Return the beef to the pot. Add the diced tomatoes (undrained), tomato sauce, Kalamata olives, capers, dill pickles, lemon juice, and bay leaf. Bring to a simmer.

5. **Braise the beef:** Cover the pot and reduce the heat to low. Simmer for 3-3.5 hours, or until the beef is very tender and easily shredded with a fork.

6. **Shred the beef:** Remove the bay leaf. Shred the beef with two forks. Stir the shredded beef back into the sauce.

**Part 3: Horseradish Cream**

1. **Combine ingredients:** In a small bowl, whisk together sour cream and prepared horseradish until well combined. Adjust the amount of horseradish to your taste.

**Part 4: Assembly**

1. **Slice the bread:** Slice the cooled rye bread into thick slices.

2. **Assemble the sandwich:** Place a slice of rye bread on a plate. Top with a generous portion of the solyanka-braised beef.

3. **Garnish:** Dollop a spoonful of horseradish cream on top of the beef. Garnish with fresh dill.

4. **Serve:** Serve immediately.