* Exported from MasterCook *
Bread, Sauerkraut Rye
Recipe By :Barbara Rolek
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Hand Made
Low Fat Posted
Sandwiches Side Dish
Snacks Stand Mixer
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups bread flour
1 cup rye flour
2 1/4 teaspoons instant yeast -- (1 packet)
3/4 cup warm water
1 tablespoon butter -- softened
2 tablespoons packed brown sugar
1 tablespoon molasses
1 teaspoon salt
2 teaspoons caraway seeds
1 cup sauerkraut -- (well drained, not rinsed)
1 egg -- beaten with
1 teaspoon water -- or vegetable oil, to brush on risen dough
This egg-free sauerkraut rye bread recipe was submitted by a reader.
She gave directions for a bread machine, which works just as well
baked in a conventional oven. The sauerkraut adds the characteristic
tang of a good rye bread without having to make a sourdough starter
that can take days, if not weeks. It's moist and has a nice crisp
crust. I used all-purpose flour in place of the bread flour and dark
corn syrup in place of the molasses, and the recipe turned out well.
Prep: 20 mins
Cook: 30 min
Total: 50 min
Yield: 1 9x5" loaf pan
Servings: 12
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" loaf pan with cooking spray. Transfer dough to a lightly
floured surface. Knead a few turns and flatten into a rectangle that
is 10" 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 350F and bake until an instant-read thermometer
registers 190F, 40 to 50 minutes, but begin checking at 30 minutes.
Remove from oven and remove from loaf pan. Cool completely on a wire rack.
S(Internet address):
"https://www.thespruce.com/sauerkraut-rye-bread-recipe-1135932";
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Per Serving (excluding unknown items): 158 Calories; 2g Fat (11.7%
calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber;
20mg Cholesterol; 326mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0307