Rye Bread with Sauerkraut and Caraway

    Rye Bread with Sauerkraut and Caraway

    (76)
    2saves
    3hours


    69 people made this

    Sauerkraut makes this rye bread especially moist and tasty and it has a mouth watering aroma when baking.

    Ingredients
    Serves: 12 

    • 1 cup sauerkraut - rinsed and drained
    • 3/4 cup (180ml) warm water
    • 1 1/2 tablespoons molasses
    • 1 1/2 tablespoons butter
    • 1 1/2 tablespoons brown sugar
    • 1 teaspoon caraway seed
    • 1 1/2 teaspoons salt
    • 1 cup (100g) rye flour
    • 2 cups (275g) bread flour
    • 1 1/2 teaspoons active dry yeast

    Directions
    Preparation:10min  ›  Cook:2hours50min  ›  Ready in:3hours 

    1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread Cycle; press Start.
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    Reviews and Ratings
    Global Ratings:
    (76)

    Reviews in English (76)

    by
    71

    Great recepie. I love this bread with onion soup or for a ruben sandwitch. Just be sure to make sure the sauerkraut is very drained. The extra moisture will make your bread machine mix too wet. ENJOY!  -  29 Sep 2000  (Review from Allrecipes USA and Canada)

    by
    59

    I'd give this recipe ten stars if I could. The sauerkraut and molasses in the bread makes it so tasty. I used it to make a reuben sandwich and hubby said it is much more flavorful than the one at our favorite deli, which uses plain rye bread. To make in oven: bake at 350F for 35-40 minutes.  -  27 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    48

    I was looking for something very rye, and found this one. Sauerkraut is not much familiar in Japan except at German beer houses, but I have always more loved garnished sauerkraut than sausages. I failed first time, though. I think I wasn't taking much seriously the advice to have the sauerkraut well drained. So the second time, I duly followed that tip, and the result was just perfect. I just love the aroma while baking, and in my kitchen where the bread is now sitting. Thanks for this inspiring recipe.  -  17 Oct 2005  (Review from Allrecipes USA and Canada)

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