Sauerkraut Rye Bread is an easy loaf pan yeasted rye bread chock full of sauerkraut flavor and bits for the perfect slice in Oktoberfest.
Sauerkraut Rye Bread
By Sue Lau | Palatable Pastime
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Sauerkraut Rye Bread is my recipe of the day with the blogging group Sunday Funday. We group together each Sunday to share recipes on common topics. This week we are doing Oktoberfest recipes.
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I took inspiration for today’s recipe from some bread we got at Cincinnati’s Breadsmith bakery last year. It was so good! I’d been wanting to try my hand at making a loaf ever since. Now that it’s sauerkraut season, I finally got around to it.
It’s also Oktoberfest season, with the big event in Bavaria, Germany held from mid September through the first weekend of October. Oktoberfest Zinzinnati claims to be the biggest such celebration in the US, and happens this weekend. This bread would be right at home at either. Or for any similar seasonal festival.
This is delicious simply toasted with butter. But also makes a terrific Reuben sandwich. I do hope you try it. And enjoy the wonderful aroma it fills your kitchen with as it bakes!
Sunday Funday
Oktoberfest Recipes
- German Cucumber Salad from Amy’s Kitchen Adventures
- German Potato Salad from Karen’s Kitchen Stories
- Laugenbrezel (German Soft Pretzels) with Big Sur Sea Salt Blends from Culinary Adventures with Camilla
- Oktoberfest Casserole from A Day in the Life on the Farm
- Sauerkraut Rye Bread from Palatable Pastime
- Vegetarian Flammkuchen from Mayuri’s Jikoni
- Wurstsalat from Pandemonium Noshery
Sauerkraut Rye Bread
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Sauerkraut Rye Bread
Sauerkraut Rye Bread
Ingredients
- 2-1/2 cups rye flour 8 ounces
- 2-3/4 cups bread flour
- 1/4 ounce packet fast acting yeast
- 2 tablespoons powdered milk
- 1 tablespoon caraway seed
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 cup sauerkraut
- 14 ounce can kraut juice warm to 110F
- 1 egg at room temperature, and lightly beaten
- 2 tablespoons melted butter
Instructions
- Using an electric mixer fitted with a dough hook, mix together the rye flour, bread flour, yeast, powdered milk, caraway seed, salt and sugar, placing the salt away from the yeast in the mixing bowl.
- Squeeze sauerkraut as dry as you can, then chop into small pieces.
- Then add the chopped sauerkraut, olive oil, warmed kraut juice, and egg, mixing and kneading with the mixer until the dough is supple, adding a little flour or water (you can use the extra brine from kraut if you need) as needed to achieve the texture.
- Place the dough in an oiled bowl and proof, covered in a warm 100F area (I use the proof setting on my Breville oven) for one hour or until doubled.
- Turn dough out of bowl and shape into a loaf.
- Place in a greased glass 9x5x3 inch loaf pan, covered with oiled plastic wrap, and proof at 100F for 30 minutes more.
- Preheat oven to 375F.
- Remove plastic from the pan and bake for 25-30 minutes or until golden brown and sounding hollow when tapped.
- Brush with melted butter and cool on a wire rack before slicing.
Notes
Nutrition
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Great job with the rye. It’s such a challenging flour!
This WOULD make a perfect Reuben. Thanks for sharing Sue.
Wow, what an awesome way to use sauerkraut. Perfectly baked.