Thupten asked for a recipe for sauerkraut bread. This one was posted on
the list last year by Bonnie Briscoe. It's really good!
** Sauerkraut Rye Bread **
3/4 cup chopped and well-drained sauerkraut (half of a 14.5-ounce can)
1 cup water
3 tablespoons olive oil (I used extra-virgin)
2 tablespoons light unsulphured molasses
1 1/4 teaspoons salt
2 tablespoons Dijon mustard
1 1/4 cups Gold-n-White flour (may substitute unbleached or bread flour)
1 1/4 cups pumpernickel rye flour
1 cup whole wheat bread flour
3 tablespoons gluten flour
1/4 cup buttermilk powder
1 1/2 tablespoons caraway seed
2 1/2 teaspoons active dry yeast (or 2 teaspoons instant active dry yeast)
Place all ingredients in bread pan in order listed, or in the order
recommended for your machine. Set controls for whole wheat bread with
medium crust and start machine. Makes one 1.5-pound loaf. NOTE: Because the
moisture content of the sauerkraut may vary, you might have to add a bit
more bread flour. Check the dough after about five minutes of kneading and
if it is sticky and has not formed into a ball, sprinkle in more flour a
tablespoonful at a time until it is firm enough.
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Joyce L. Owen <mailto:jowen@oregon.uoregon.edu>
Eugene OR
Visit the Website of the Fanconi Anemia Research Fund, Inc.
<http://www.rio.com/~fafund>