Delicious and Healthy Sauerkraut Rye Bread Recipe

Learn how to make a flavorful and nutritious sauerkraut rye bread at home with this easy recipe. This bread combines the tanginess of sauerkraut with the hearty flavors of rye flour, resulting in a delicious and fiber-rich loaf. Perfect for sandwiches or as a tasty side dish, this sauerkraut rye bread will surely impress your family and friends.

Ingredients

• 1 cup sauerkraut, drained and finely chopped
• 1 1/2 cups warm water
• 2 tablespoons sugar
• 2 1/4 teaspoons active dry yeast
• 2 cups rye flour
• 2 cups all-purpose flour
• 2 teaspoons caraway seeds
• 1 teaspoon salt
• 1 tablespoon vegetable oil

Directions

1. In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water mixture and let it sit for 5 minutes, or until it becomes frothy.
2. In a large mixing bowl, combine the rye flour, all-purpose flour, caraway seeds, and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
3. Mix the ingredients together using a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough becomes smooth and elastic. You may need to add additional flour if the dough is too sticky.
5. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
6. Once the dough has risen, punch it down to release any air bubbles. Fold in the sauerkraut and knead for an additional 5 minutes to distribute the sauerkraut evenly throughout the dough.
7. Shape the dough into a loaf and place it in a greased loaf pan. Cover the pan with the kitchen towel and let the dough rise for another 30 minutes.
8. Preheat the oven to 375°F (190°C).
9. Bake the bread in the preheated oven for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

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