Sauerkraut Rye Bread

This Reuben-friendly bread is a 2014 Oregon State Fair winner.

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Rating: 3.8
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Servings 19x5-inch loaf
Prep Time 20minutes
Cook Time 35minutes
Passive Time 60 - 75minutes
Submitted By Sara Olen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 3.8
You:
Rate this recipe!
Servings 19x5-inch loaf
Prep Time 20minutes
Cook Time 35minutes
Passive Time 60 - 75minutes
Submitted By Sara Olen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Place ingredients in the bread machine's loaf pan in the order given above. Place the salt, sugar, butter and caraway seeds in separate corners and the yeast in the middle of the flour. Select the dough setting.
  2. When the bread machine signals the dough cycle has finished, remove the dough, shape it into a loaf and place in a 9-x5-inch bread pan. Cover and let rise in a warm place until doubled, about 50 minutes. Meanwhile, preheat the oven to 350°F.
  3. When the loaf has doubled in size, bake in the preheated oven for approximately 35 minutes.
Recipe Notes

To make the recipe for Sauerkraut Rye Bread by hand you can make the following adjustments:

In a small bowl, combine instant yeast (1 1/2 teaspoons) and warm water for 5 minutes.

When yeast is bloomed (it will be slightly foamy) combine your “wet” ingredients including the butter (melted), water, yeast, and molasses.

In a separate bowl, combine the flours, salt, and brown sugar, caraway seeds, and sauerkraut.

Mix wet with dry and knead 8 - 10 minutes by hand or in a stand up mixer using a dough hook attachment.

Place in a lightly greased bowl, cover and let rise in a warm place until doubled (approx. 1 hour).

Punch down, cover and let rise until doubled again (approx. 30 - 40 min).

Form loaf and place in a greased 9 x 5 x 3-inch bread pan. Lightly grease top of loaf. Cover loosely with plastic wrap and let rise in a warm place until doubled (approx. 45 minutes).

Bake at 375°F for about 45-55 minutes. Thump top of loaf. A hollow sound indicates a properly baked loaf. Turn out of pan, cover with a towel and cool before slicing.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Sauerkraut Rye Bread

  1. Denise

    How would I make this bread without a bread machine?

    It would be so helpful if your yeast breads section was divided into bread machine vs. non-bread machine. It’s very frustrating to get excited about trying a new Red Mill product only to discover it’s for bread machine users only. I would love to try this sauerkraut bread.

    Reply
    1. recipe specialist

      Hi Denise,
      Thank you for your comment. I’ve emailed you directly to address your concerns. We we will post the hand-baking instructions as soon as we are able to make these changes on our website.

      Reply

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