Sauerkraut Rye Bread Recipe

Name: Sauerkraut Rye Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 to 3 c. all-purpose flour; 2 c. medium rye flour; 2 pkg. Red Star dry yeast; 1/2 c. nonfat dry milk; 1 Tbsp. whole caraway seed (optional); 1 1/2 tsp. salt; 1/4 c. ginger; 1 1/4 c. water; 2 Tbsp. sugar; 2 Tbsp. oil; 8 oz. undrained sauerkraut

Servings: persons

1
Preheat oven to 375u00b0.
2
In a large mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup rye flour, yeast, dry milk, sugar, caraway seed, salt and ginger; mix well.
3
In saucepan, heat water and oil until warm (120u00b0 to 130u00b0).
4
Add to flour mixture.
5
Blend at low speed until moistened; beat 3 minutes at medium speed.
6
By hand, gradually stir in sauerkraut, remaining rye flour and enough remaining all-purpose flour to make a firm dough.
7
Knead on floured surface until smooth and elastic, about 5 minutes.
8
Divide into 2 parts.

790

kcal

Calories

Fat

150

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

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/2 to 3 c. all-purpose flour, 2 c. medium rye flour, 2 pkg. Red Star dry yeast, 1/2 c. nonfat dry milk, and more.

Yes, Sauerkraut Rye 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!

Sauerkraut Rye Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions