Sauerkraut Rye Bread
Total TimePrep: 15 min. Bake: 3-4 hours
Makes1 loaf (2 pounds)
I make this bread often. I mix in the bread machine, using the manual cycle. I will say a little extra water is needed. I shape the dough into 4 balls and bake it that way on the oven. That way a loaf is consumed before it dries out. I always freeze the other loaves. I always get comments on it when I take it somewhere. My pastor even asked for the recipe. Very tasty and a keeper.
Very moist and tasty. I use this bread for Reuben sandwiches, and have had many compliments about the texture and flavor. Thank you!
Amazing collection of flavors, toasted with butter and honey this is sublime!
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.