Sauerkraut Rye Bread Recipe

 

AuthorSteve Nubie
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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.

INGREDIENTS:
 1.50 tsp salt
 1 cup sauerkraut - rinsed and drained
 1.50 tbsp molasses
 0.75 cup water (110° F./43°C.)
 1.50 tbsp butter room temperature
 1 tbsp caraway seed
 1 cup rye flour
 2 cups bread flour
 2 tsp bread machine or active dry yeast
DIRECTIONS:
1

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.

2

When done, let rest for 10 minutes and slice and serve.

Ingredients

INGREDIENTS:
 1.50 tsp salt
 1 cup sauerkraut - rinsed and drained
 1.50 tbsp molasses
 0.75 cup water (110° F./43°C.)
 1.50 tbsp butter room temperature
 1 tbsp caraway seed
 1 cup rye flour
 2 cups bread flour
 2 tsp bread machine or active dry yeast

Directions

DIRECTIONS:
1

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.

2

When done, let rest for 10 minutes and slice and serve.

Sauerkraut Rye Bread Recipe

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1 Comment
  1. Reply
    ursula March 25, 2020 at 1:55 pm

    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.

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