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