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"Caraway and sauerkraut add deliciously subtle flavor to this hearty bread," informs Mary Kelly of Hopland, California. "The loaf bakes up into a lovely brown rye color."
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Nutritional Facts 1 serving (1 slice) equals 103 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 297 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Sauerkraut Rye Bread in Quick Cooking May/June 1998, p57
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Reviewed on Feb. 10, 2012 by kendrajean
Very moist and tasty. I use this bread for Reuben sandwiches, and have had many compliments about the texture and flavor. Thank you!
Reviewed on Dec. 23, 2011 by dnkmeyer88
Amazing collection of flavors, toasted with butter and honey this is sublime!
Reviewed on Oct. 19, 2010 by Donalee2
THE IDEA OF SAUERKRAUT BREAD SOUNDS GOOD BUT THERE WAS NOT ENOUGH WATER. IT ONLY CALLS FOR 3/4 CUP+ 1 T. I THOUGHT WHEN I STARTED IT THAT IT WASN'T ENOUGH THEN I THINK I GOT TOO MUCH. IT DIDN'T RAISE AND REALLY DIDN'T BAKE CLEAR THROUGH. THE TASTE WAS GOOD. I SEE NO ONE ELSE HAS REVIEWED THIS RECIPE. I WILL TRY IT AGAIN BUT PUT IN MORE WATER.
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© Reiman Media Group, LLC., 2012