Monday, October 17, 2011

Dough: Rye Bread with Sauerkraut

While the idea of rye and sauerkraut bread may seem odd, it is a lovely combination. I feel extra accomplished because this bread was made with homemade sauerkraut! The kraut adds moisture to this bread. It's reminiscent of my Onion Bread. This bread is adopted from the New Complete Book of Bread.
It is a quicker bread than most as there is a single rise - directly in the pans the bread will be baked in.

Rye Bread with Sauerkraut
Mix
1 cup All Purpose Flour
1/4 cup rye flour
4 teaspoons yeast
2 tablespoons sugar
1 tablespoon caraway seeds
1/4 teaspoon ginger

Beat in
1 1/4 cup hot water
2 tablespoons oil

Knead
1 cup sauerkraut (and juice)
1 3/4 cup rye flour
1 1/2 to 2 cups flour

Shape in loaf and place directly in pan. Rise 30 minutes. Bake at 350 for 40 minutes.

Submitted to Yeastspotting.



7 comments:

  1. i love the sound of this bread as it combines some of my favorite things. the photo is very enticing, as well.

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  2. Rye with sauerkraut sounds like an amaaaaazing bread combination to me! Thanks for sharing!

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  3. The combination of rye and sauerkraut makes perfect sense! Like a rueben, but meat free :) I would probably toast this up, slather it with dijon and sliced pickles. What a gorgeous recipe!

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  4. The bread sounds delicious. The photo is lovely, too.

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  5. Are you kidding? This is genius! I only use a bread machine these days (lazy) so I hope I can figure out a way to make this!

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  6. Fantastic taste combination. A must try!

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