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Sauerkraut Rye Bread Recipe

Yields15 Servings

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.

 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

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.

Nutrition Facts

Servings 15