SAUERKRAUT RYE BREAD
This bread is very moist and tasty. Who doesn't love the mouth-watering aroma of sauerkraut?
Provided by CAMPRNL
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread Cycle; press Start.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 11.5 g, Cholesterol 3.8 mg, Fat 1.6 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 432.8 mg, Sugar 3.4 g
SAUERKRAUT RYE BREAD
There is a bakery in Chicago (Gladstone Bakery on Milwaukee Ave.) that makes the best sauerkraut rye bread... I just love it! They make this bread and sell out fast! This is the closest I have come to thier bread...
Provided by Colleen Sowa
Categories Other Breads
Time 3h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Dissolve the yeast in the warm coffee, add buttermilk, molasses, sauerkraut liquid, sugar, oil, egg and salt. Stir together well. Add the caraway seeds, sauerkraut, cocoa and rye flour.
- 3. Use electric mixer to mix together well. Slowly add the flour to make a soft dough, put on a floured surface, knead in the remaining flour. Grease a large bowl and put the dough in the bowl, cover bowl with a damp bakers towel. Leave sit in a warm place about two hours or until dough has doubled in size.
- 4. Punch the dough down, divide into two pieces, form into two loaves and put into two greased loaf pans. Let rise until double in size.
- 5. Bake for 45 minutes.
RYE BREAD
This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios
Provided by Cassie Best
Categories Lunch, Side dish
Time 50m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
- Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
- Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
- Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving
Nutrition Facts : Calories 170 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 34.3 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 6.9 grams fiber, Protein 5.6 grams protein, Sodium 0.3 milligram of sodium
SAUERKRAUT RYE BREAD
"Caraway and sauerkraut add deliciously subtle flavor to this hearty bread," informs Mary Kelly of Hopland, California. "The loaf bakes up into a lovely brown rye color."
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (2 pounds).
Number Of Ingredients 10
Steps:
- In a bread machine pan, place all ingredients in order suggested by manufacturer. Select the basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
Nutrition Facts :
SAUERKRAUT RYE BREAD
I haven't tried this one, but it sounds too interesting to ignore, so I hope to try this soon. It's a bread machine recipe, but I will make it by hand. From Taste of Home's Quick Cooking (Premiere Issue)
Provided by Vino Girl
Categories Yeast Breads
Time 1h40m
Yield 1 two-pound loaf
Number Of Ingredients 11
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer; select the basic bread setting.
- Choose light crust color and 2 pound loaf size if available.
- Bake according to bread machine directions.
Nutrition Facts : Calories 1769, Fat 28.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 4670.7, Carbohydrate 337.8, Fiber 27.9, Sugar 53.4, Protein 43.5
SAUERKRAUT RYE BREAD (SUGAR FREE)
Practically a meal by itself, this bread sounds packed with both taste and texture. Cannot wait to try this for a reuben sandwich. Start the "sponge" anywhere from 6 to 18 hours before you plan to make the bread. Found on the www.ILovePickles.com web site. Times are a guess-timate and do not include the 2 1/2 hours of rising time.
Provided by Kats Mom
Categories Yeast Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- 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.
- 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).
- Add sauerkraut, 1/2 cup warm water, shortening, caraway seeds, salt and 1 cup of rye flour; mix well with wooden spoon.
- 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).
- Turn dough out onto floured surface and knead for 10 minutes, adding enough of the remaining flour to keep dough from sticking.
- Knead until smooth, elastic and no longer sticky.
- 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).
- Punch dough down; divide in half.
- Knead each piece a few times, then shape into smooth round or oval loaves.
- Place each loaf on a greased cookie sheet; cover loosely with a towel and let rise until almost double in volume (about 50 minutes).
- Preheat oven to 400 degrees.
- Brush top and sides of loaves with the beaten egg white.
- Make 3 to 4 slashes, 1/2-inch deep, on surface of loaves with a very sharp knife.
- Bake on middle rack in oven for 35 to 40 minutes or until crust is golden brown and loaves sound hollow when tapped.
- Slide onto cooling rack.
- Can be served slightly warm or completely cooled.
Nutrition Facts : Calories 1628, Fat 19.1, SaturatedFat 4.5, Sodium 3075, Carbohydrate 318.8, Fiber 34.9, Sugar 4.3, Protein 46.2
POLISH SAUERKRAUT BREAD
Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough. , 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., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two baking sheets 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., 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 400° for 20 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts :
SAUERKRAUT BREAD
Found this on recipegoldmine.com. I was looking for this recipe that wasn't for a bread machine. Glad I found this one!
Provided by Suzie_Q
Categories Yeast Breads
Time 3h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, sprinkle yeast over water. Stir until dissolved. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour.
- Punch down and shape into loaf. Place in oiled 9 x 5-inch baking pan. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour.
- Heat oven to 350 degrees F.
- Bake for 50 to 60 minutes or until deep golden brown.
Nutrition Facts : Calories 181.3, Fat 2.7, SaturatedFat 0.4, Sodium 428.5, Carbohydrate 34.5, Fiber 2.1, Sugar 4.1, Protein 4.5
PEGGI'S SAUERKRAUT RYE BREAD
I got this recipe in a bread book for bread machines. I have used it for several years now. You can also use it without a bread machine. I have posted a picture of the correct pan to use when making this bread in order to brown properly.
Provided by Peggi Anne Tebben
Categories Savory Breads
Time 2h20m
Number Of Ingredients 13
Steps:
- 1. I put in bread machine.
- 2. When ready, take out & knead a few times in flour .
- 3. Shape into loaf & place in a loaf pan sprayed with pan coating first. Cover & let rise until doubled in size.
- 4. Just before baking, beat egg & water in cup. Brush top of bread gently with egg wash. Bake @ 350° until browned, about 20 min.
SAUERKRAUT BEER BREAD QUICK - NO YEAST
A quick and easy easy alternative a second cousin to: Sauerkraut Rye Bread. Best eaten warm. Great toasted later. Get the butter out... I love the smell of the kitchen, when this is a baking!!
Provided by Nancy J. Patrykus
Categories Other Breads
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Grease a 9x5x3 loaf pan. Pre-heat oven to 350.
- 2. Rinse sauerkraut under cold water, and squeeze with your hands to remove as much water as possible. Set aside. Combine flour,brown sugar, baking powder,salt,and caraway seeds ina a large mixing bowl. Scoop out a well in the center and pour in the butter and beer.Stir liquids into the dry ones with a wooden spoon, until dissolved. (I just bought a bamboo mixing spoon,and love it) Pour batter into the prepared pan. Bake 1 hour or until a toothpick inserted comes out clean. No toothpick ? use spaghetti. *Now you can drink the other can of beer! tee hee
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- To a food processor, add 4 1/2 cups flour, rye flour, salt, sugar, yeast, and sauerkraut. Process until everything is well combined.
- Through the feed tube, slowly add the water, processing until the mass comes together in a ball.
- The original recipe has you adding additional flour 1 tablespoon at a time until the dough no longer sticks to the side of the food processor bowl. I loved how quickly this came together in my food processor, but I worried about damaging the motor, so I dumped my sticky dough on the counter with 1/4 cup of flour and kneaded it for about 5 minutes. It may be that I used less flour than the full 5 1/2 cups because my kraut was well squeezed.
- Generously grease a large bowl, add the dough to the bowl and turn it upside down, so you have greased the top of the dough. Cover and leave in a warm spot until doubled in size which should take about an hour.
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