Name: Sauerkraut Rye Bread
Prep time: 10 min
Cook time: 2 min
Total time: 2 min
Ingredients: 1 cup sauerkraut - rinsed and drained; ¾ cup warm water; 1 ½ tablespoons molasses; 1 ½ tablespoons butter; 1 ½ tablespoons brown sugar; 1 teaspoon caraway seed; 1 ½ teaspoons salt; 1 cup rye flour; 2 cups bread flour; 1 ½ teaspoons active dry yeast

This bread is very moist and tasty. Who doesn't love the mouth-watering aroma of sauerkraut?

Sauerkraut Rye Bread

sauerkraut

water

molasses

butter

brown sugar

caraway seed

salt

rye flour

bread flour

dry yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread Cycle; press Start.


Great recepie. I love this bread with onion soup or for a ruben sandwitch. Just be sure to make sure the sauerkraut is very drained. The extra moisture will make your bread machine mix too wet. ENJOY!

I'd give this recipe ten stars if I could.  The sauerkraut and molasses in the bread makes it so tasty.  I used it to make a reuben sandwich and hubby said it is much more flavorful than the one at our favorite deli, which uses plain rye bread.

To make in oven: bake at 350F for 35-40 minutes.

I was looking for something very rye, and found this one.  Sauerkraut is not much familiar in Japan except at German beer houses, but I have always more loved garnished sauerkraut than sausages.  I failed first time, though. I think I wasn't taking much seriously the advice to have the sauerkraut well drained.  So the second time, I duly followed that tip, and the result was just perfect.  I just love the aroma while baking, and in my kitchen where the bread is now sitting.  Thanks for this inspiring recipe.

I made this by hand and it came out so tasty and moist not dry or crumbly at all. I might suggest chopping the kraut a bit before adding it so the pieces are shorter and not as stringy in the bread. Delicious on its own or as a sandwhich.

This is some great bread! I love the caraway and sauerkraut flavors. Next time I would probably use even more caraway and try beer instead of the water. I used the dough cycle on my bread machine then shaped the dough into a loaf let it rise for 1 hour then baked at 350 F for 45 minutes. That worked perfectly. Oh also I was out of molasses so I used maple syrup. That worked in a pinch but I'd go for molasses next time.

I loved this recipe. The bread was so moist inside and had a crispy crust. Next time I make it I will double the caraway seeds.

I was attracted to LynninHK's photo of this bread and although mine didn't rise much or produce as beautiful a loaf as her picture the bread was dense savory and delicious. I added a heaping tablespoon of caraway seeds because I love the aroma and 2 teaspoons of unsweetened cocoa powder to make the bread darker. Had a slice with butter straight out of the oven then used the rest for Reuben Sandwich I on this website.

Nice rye bread. The bread had a medium density with a light rye flavor. The bread was small and compact from the bread machine. I liked the flavor and texture. Will make again.

Excellent! Bread is moist with a great deep brown color already made twice this week. I did take note of others that said not to overdrain sauerkraut. Followed recipe exactly as rec'd breadmaker for Christmas & new to breadmaking. Our favorite recipe so far!You've got to try it - don't let the sauerkraut scare you off you can't taste it but it gives the bread the rich flavor - 5 BIG STARS!

Baked in machine - was not done in the middle. Also was a little too sweet and didn't have much of a rye taste. Not as moist as I had hoped. Just OK. Disappointed after the rave reviews from others.

Sauerkraut Rye Bread

Prep Time: 10 minutes

Cook Time: 2 hours, 50 minutes

Total: 2 hours, 60 minutes

Servings: 1

Cost: $38.70 /serving

Author : CAMPRNL

Ingredients

Instructions

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