Polish Sauerkraut Bread
Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.
Total TimePrep: 20 min. + rising Bake: 30 min. + cooling
Makes2 loaves (16 slices)
- 6 cups all-purpose flour
- 1 cup rye flour
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 package (1/4 ounce) active dry yeast
- 2 cups water
- 2 tablespoons butter
- 3/4 cup sauerkraut, rinsed and well drained
- In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two baking sheets or 9x5-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise in a warm place until doubled, about 45 minutes.
- Lightly brush tops of loaves with water. With a very sharp knife, make four to five diagonal slashes across the top of each loaf. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts1 each: 106 calories, 1g fat (0 saturated fat), 2mg cholesterol, 251mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.