Rye Bread with Sauerkraut and Caraway

    3 hours

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

    69 people made this

    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

    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 in English (62)


    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)


    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)


    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)