Sauerkraut Rye Bread (Sugar Free) Recipe

Name: Sauerkraut Rye Bread (Sugar Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SPONGE; 2 cups whole rye flour; 1 tablespoon dry active yeast (one package); 1 1/2 cups warm water; DOUGH; 1 1/2 cups sauerkraut (undrained); 1/2 cup warm water; 2 tablespoons vegetable shortening; 1 1/2 tablespoons caraway seeds; 2 teaspoons salt; 1 cup whole rye flour; 4 - 4 1/2 cups unbleached flour; 1 egg white

Servings: persons

SPONGE
2 cups whole rye flour
1 tablespoon dry active yeast (one package)
1 1/2 cups warm water
DOUGH
1 1/2 cups sauerkraut (undrained)
1/2 cup warm water
2 tablespoons vegetable shortening
1 1/2 tablespoons caraway seeds
2 teaspoons salt
1 cup whole rye flour
4 - 4 1/2 cups unbleached flour
1 egg white

1
SPONGE (6-18 hours in advance): In a large bowl, mix 2 cups of rye flour, yeast and 1 1/2 cups of water until smooth.
2
Cover with plastic wrap and let stand at room temperature for at least 6 but no more than 18 hours (the mixture rises and falls as it ferments but should appear as a soft doughy mass when ready).
3
Add sauerkraut, 1/2 cup warm water, shortening, caraway seeds, salt and 1 cup of rye flour; mix well with wooden spoon.
4
Gradually stir in 3 cups of the unbleached flour to make a stiff dough (the dough will be quite sticky at first, becoming smoother and more elastic as flour is added in next steps).
5
Turn dough out onto floured surface and knead for 10 minutes, adding enough of the remaining flour to keep dough from sticking.
6
Knead until smooth, elastic and no longer sticky.
7
Place dough in large clean bowl; cover and let rise in a warm place until almost tripled in volume (1 1/2 to 2 hours).
8
Punch dough down; divide in half.
9
Knead each piece a few times, then shape into smooth round or oval loaves.
10
Place each loaf on a greased cookie sheet; cover loosely with a towel and let rise until almost double in volume (about 50 minutes).
11
Preheat oven to 400 degrees.
12
Brush top and sides of loaves with the beaten egg white.
13
Make 3 to 4 slashes, 1/2-inch deep, on surface of loaves with a very sharp knife.
14
Bake on middle rack in oven for 35 to 40 minutes or until crust is golden brown and loaves sound hollow when tapped.
15
Slide onto cooling rack.
16
Can be served slightly warm or completely cooled.

727

kcal

Calories

Fat

145

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

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 13 ingredients. The key ingredients include: SPONGE, 2 cups whole rye flour, 1 tablespoon dry active yeast (one package), 1 1/2 cups warm water, and more.

Yes, Sauerkraut Rye Bread (Sugar Free) 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 (Sugar Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions