Polish Sauerkraut Bread – a delicious recipe with all-purpose, rye flour, sugar, salt, active dry yeast, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120u00b0-130u00b0. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two
4
or 9x5-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise in a warm place until doubled, about 45 minutes.
5
Lightly brush tops of loaves with water. With a very sharp knife, make four to five diagonal slashes across the top of each loaf. Bake at 400u00b0 for 20 minutes. Reduce heat to 350u00b0; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.
829
kcal
Calories
8
g
Fat
163
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups all-purpose flour, 1 cup rye flour, 1 tablespoon sugar, 3 teaspoons salt, and more.
Yes, Polish 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.
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