Here's a larger photo of Sauerkraut Rye Bread.
Prep Time: 20 minutes
Cook Time: 30 minutes
Two rises: 4 hours
Total Time: 4 hours, 50 minutes
Yield: 9x5-inch Sauerkraut Rye Bread
- 2 1/4 cups bread flour
- 1 cup rye flour
- 2 1/4 teaspoons (1 packet) instant yeast
- 3/4 cup warm water
- 1 tablespoon softened butter
- 2 tablespoons packed brown sugar
- 1 tablespoon molasses
- 1 teaspoon salt
- 2 teaspoons caraway seeds
- 1 cup sauerkraut, well-drained but not rinsed
- Vegetable oil or 1 large egg beaten with 1 teaspoon water to brush on risen dough
- In a larger bowl, or a stand mixer, whisk together flours and yeast. In a separate bowl, mix together 3/4 cup warm water, butter, brown sugar, molasses, salt and caraway seeds. Transfer to bowl with flours and yeast, and mix slightly. Add sauerkraut and mix until a dough ball forms. Knead with the dough hook for 3 minutes, or 5 or more minutes by hand, to activate the gluten. Transfer to a greased bowl, cover and let rise until doubled in a warm place. This can take up to 2 hours or more.
- Coat a 9x5-inch loaf pan with cooking spray. Transfer dough to a lightly floured surface. Knead a few turns and flatten into a rectangle that is 10 inches wide. Roll up from one long side, pinch seams together, pinch ends together and place, seam-side down in the prepared loaf pan. Brush with oil or egg-water mixture. Cover with greased plastic wrap and let rise in a warm place until doubled. This can take up to 2 hours or more.
- Heat oven to 350 degrees and bake until an instant-read thermometer registers 190 degrees, 40 to 50 minutes, but begin checking at 30 minutes. Remove from oven and remove from loaf pan. Cool completely on a wire rack.