AuthorSteve Nubie
This is a popular Eastern European Bread Recipe that has sauerkraut as its dominant flavor note in a traditional rye bread. The sauerkraut is noticeable both in the flavor of the bread and as a crispy topping. It makes a great sandwich bread and is often served with robust soups and salads.
The key is to drain and rinse the sauerkraut. The tart and piquant flavor of sauerkraut is caused by fermentation which actually creates a certain amount of alcohol that then reverts to vinegar. Yeast and vinegar don’t get along and if you don’t rinse the sauerkraut you’ll get a diminished rise in your loaf.
Add the ingredients to the bread pan in the order indicated and select the white bread setting, 1.5-pound loaf and the medium crust setting.
When done, let rest for 10 minutes and slice and serve.
Ingredients
Directions
Add the ingredients to the bread pan in the order indicated and select the white bread setting, 1.5-pound loaf and the medium crust setting.
When done, let rest for 10 minutes and slice and serve.
My paddle got stuck in the molasses and as a result; nothing mixed at all. I am going to try again but next time plan to mix the water and molasses ahead of time to create a less sticky mixture.
That sounds like a good solution.
Steve