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Sauerkraut Rye Bread Recipe

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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."
TOTAL TIME: Prep: 15 min. Bake: 3-4 hours
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 3-4 hours
MAKES: 16 servings

Ingredients

  • 3/4 cup plus 1 tablespoon water (70° to 80°)
  • 2 tablespoons molasses
  • 2 tablespoons butter, softened
  • 1 cup sauerkraut, well drained and chopped
  • 1 tablespoon caraway seeds
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons salt
  • 1 cup rye flour
  • 2 cups bread flour
  • 1 package (1/4 ounce) active dry yeast

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.

Directions

  1. In a bread machine pan, place all ingredients in order suggested by manufacturer. Select the basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Yield: 1 loaf (2 pounds).
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Sauerkraut Rye Bread in Quick Cooking May/June 1998, p57

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.

Reviews for Sauerkraut Rye Bread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 19, 2014

"I made this bread yesterday. We had some for supper and I was not impressed. I guess I was expecting to have a slight taste of sauerkraut. I did like the bread better today. I will admit that I only had 3/4 cup of sauerkraut from a can that was open. I added 3 tablespoons of dry buttermilk powder to the recipe and it made the texture of the bread rather fine. All in all a good recipe and I will probably make it again."

MY REVIEW
Reviewed Feb. 10, 2012

"Very moist and tasty. I use this bread for Reuben sandwiches, and have had many compliments about the texture and flavor. Thank you!"

MY REVIEW
Reviewed Dec. 23, 2011

"Amazing collection of flavors, toasted with butter and honey this is sublime!"

MY REVIEW
Reviewed Oct. 19, 2010

"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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