Bavarian Sauerkraut Bread Recipe

Name: Bavarian Sauerkraut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1/4 cup warm water (100u00b0 to 110u00b0); 4.6 ounces millet flour (about 1 cup); 4.2 ounces sweet white sorghum flour (about 1 cup); 2.6 ounces potato starch (about 1/2 cup); 2.3 ounces cornstarch (about 1/2 cup); 2 tablespoons brown sugar; 1 tablespoon caraway seeds; 2 teaspoons xanthan gum; 1/4 teaspoon salt; 1 cup drained Bavarian-style sauerkraut; 1/2 cup drained sauerkraut liquid; 2 tablespoons non-dairy buttery spread (such as Earth Balance), melted; 2 large eggs, slightly beaten; Cooking spray

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100u00b0 to 110u00b0)
4.6 ounces millet flour (about 1 cup)
4.2 ounces sweet white sorghum flour (about 1 cup)
2.6 ounces potato starch (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
2 tablespoons brown sugar
1 tablespoon caraway seeds
2 teaspoons xanthan gum
1/4 teaspoon salt
1 cup drained Bavarian-style sauerkraut
1/2 cup drained sauerkraut liquid
2 tablespoons non-dairy buttery spread (such as Earth Balance), melted
2 large eggs, slightly beaten
Cooking spray

1
Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
2
Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife. Place flours, potato starch, cornstarch, brown sugar, and next 3 ingredients (through salt) in a large bowl; beat with a mixer at medium speed until blended. Add yeast mixture, sauerkraut, sauerkraut liquid, buttery spread, and eggs; beat at low speed until blended.
3
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 1 hour or until dough reaches top of pan.
4
Preheat oven to 400u00b0.
5
Bake at 400u00b0 for 38 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 1/4 cup warm water (100u00b0 to 110u00b0), 4.6 ounces millet flour (about 1 cup), 4.2 ounces sweet white sorghum flour (about 1 cup), and more.

Yes, Bavarian Sauerkraut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bavarian Sauerkraut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions