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1
Stir together the lukewarm water and molasses in a small bowl.
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2
Sprinkle the yeast over the top; do not stir.
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3
Set aside for at least 5 minutes to proof to a foamy consistency.
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4
Stir together the 1 1/4 cups Bread flour and the whole wheat bread flour, rye flour, cocoa, caraway seeds, and salt in a large bowl.
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5
With an electric mixer, mix in the sauerkraut and its reserved liquid, buttermilk, oil, and mustard.
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6
Add the yeast mixture and mix well to form a stiff dough, adding more bread flour if necessary.
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7
Turn out the dough onto a floured board and knead for 5 minutes, or until the dough becomes soft and elastic.
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8
Lightly oil a large bowl, and transfer the dough to the bowl.
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9
Cover with a tea towel, and let the dough rise in a warm place until it is doubled in bulk, about 1 hour.
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10
Punch the dough down and let it rise, covered with a tea towel, until it is again doubled in bulk, about 45 minutes.
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11
Meanwhile, preheat the oven to 350 degrees and lightly oil a 9 by 5 by 3-inch loaf pan.
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12
Transfer the dough to the loaf pan.
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13
Bake the bread for 30 to 35 minutes, or until a thump with your fingers yields a hollow sound.
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14
Remove from the oven and transfer to a rack to cool.
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15
VARIATION: To make with a bread machine, (make sure your bread machine can handle over 3 cups of flour) add all of the ingredients to the machines bread pan in the order suggested by the manufacturer.
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16
Use the whole wheat cycle with the medium crust setting.
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17
Because the moisture content of the sauerkraut may vary, you might have to add a bit more bread flour if the sauerkraut is on the wet side.
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18
Check the dough after 5 minutes on the knead cycle and, if it is sticky and has not formed into a ball, sprinkle in more bread flour, 1 tablespoon at a time, until the dough is firm enough.
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19
DOUBLE TROUBLE: Many bread recipes, and some pastry recipes, tell you to let the dough rise until it has doubled in bulk.
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20
How do you know when it has?
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21
It certainly is not easy to measure the volume of such an unevenly shaped mass.
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22
You are left to trust what your eyes tell you and to rely on the suggested timing in the recipe.
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23
(The time it takes for the dough to double in bulk depends on the temperature and on the amounts and types of ingredients in the recipe.
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24
Another way to test: Press two fingers about 1/2 inch into the top of the dough.
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25
If the dough feels light and spongy, and the depressions in the dough remain, then the dough has risen sufficiently.
