Sauerkraut Rye Bread
Discover the perfect harmony of tangy, earthy, and slightly sweet flavors with this delectable Sauerkraut Rye Bread. This artisan-inspired loaf combines the distinct nuttiness of rye flour with the bold, fermented tang of finely chopped sauerkraut, making it a standout addition to any bread lover’s repertoire. Enhanced with aromatic caraway seeds for a traditional rye bread touch, this recipe delivers a soft yet hearty crumb that’s perfect for sandwiches, soups, or simply slathered with butter. With an easy-to-follow process, from activating yeast to kneading and baking, this homemade bread invites you to explore the magic of fermentation and rustic baking. Whether enjoyed warm from the oven or toasted the next day, Sauerkraut Rye Bread brings authentic, old-world charm to your table.
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Ingredients
- 250 g rye flour
- 250 g bread flour
- 7 g active dry yeast
- 300 ml warm water
- 200 g sauerkraut
- 10 g brown sugar
- 10 g caraway seeds
- 10 g salt
- 30 g unsalted butter (melted)
Directions
Step 1
In a small bowl, combine warm water and the active dry yeast. Let sit for 5-10 minutes, or until the mixture becomes frothy.
Step 2
In a large mixing bowl, combine the rye flour, bread flour, brown sugar, caraway seeds, and salt. Mix well.
Step 3
Drain the sauerkraut to remove excess liquid and chop it finely. Set aside.
Step 4
Add the yeast mixture, melted butter, and chopped sauerkraut to the dry ingredients. Mix until a rough dough forms.
Step 5
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Step 6
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Step 7
Preheat your oven to 200°C (400°F). Grease a loaf pan or line it with parchment paper.
Step 8
Punch down the dough to release any air bubbles and shape it into a loaf. Place the dough into the prepared loaf pan.
Step 9
Cover the pan with the kitchen towel and let the dough rise again for 30-40 minutes, or until it has slightly risen above the edge of the pan.
Step 10
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 11
Transfer the bread to a wire rack and let it cool completely before slicing.
Nutrition Facts
| Serving size | (767g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2135.3 |
| Total Fat 38.9g | 0% |
| Saturated Fat 18.9g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 73.5mg | 0% |
| Sodium 5271.9mg | 0% |
| Total Carbohydrate 408.1g | 0% |
| Dietary Fiber 55.3g | 0% |
| Total Sugars 16.2g | |
| Protein 62.5g | 0% |
| Vitamin D 8IU | 0% |
| Calcium 243.0mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 2150.7mg | 0% |
Source of Calories