Sauerkraut Rye Bread
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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
From the kitchen of palatablepastime.com
Nutrition
Serving: 1gCalories: 145kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 30mgSodium: 1888mgPotassium: 138mgFiber: 3gSugar: 3gVitamin A: 141IUVitamin C: 3mgCalcium: 36mgIron: 1mg
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