Sauerkraut Rye Bread

A light colored rye bread with a slightly sour flavor.

Yields 1 loaf	1 lb.	1 1/2 lb.	2 lb.
Water	1/2 cup	2/3 cup	1 cup
Vegetable Oil	1 tablespoon	4 1/2 teaspoons	2 tablespoons
Saukerkraut, very well-drained*	1/2 cup	3/4 cup	1 cup
Bread Flour	1 1/2 cups	2 1/2 cups	3 cups
Medium Rye Flour	1 cup	1 1/2 cups	2 cups
Nonfat Dry Milk	1/4 cup	1/3 cup	1/2 cup
Sugar	1 tablespoon	4 teaspoons	2 tablespoons
Salt	3/4 teaspoon	1 teaspoon	1 1/2 teaspoons
Baking Soda	3/4 teaspoon	1 teaspoon	1 1/2 teaspoons
Caraway Seeds	1 1/2 teaspoons	2 teaspoons	1 tablespoon
Ground Ginger	dash to taste	dash to taste	dash to taste
RED STAR® Active Dry Yeast	2 1/4 teaspoons	1 tablespoon	4 1/2 teaspoons

*Sauerkraut must be very well-drained. For best results, squeeze out as much moisture as possible using paper towels.

Bread Machine Method

All ingredients should be at room temperature. Place ingredients in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust. Dough will appear quite dry at first. Because even well-drained sauerkraut will release moisture as the mixing cycle progresses, do not add additional water.

Mixer Methods

Using ingredient amounts listed for 1 1/2 lb. loaf, combine 1 cup bread flour, nonfat dry milk, sugar, salt, baking soda, caraway seeds, ground ginger and yeast. Combine water and oil and heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in the sauerkraut, rye flour, and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add sauerkraut. Gradually add the rye flour and enough of the remaining bread flour to make a firm dough. Knead with dough hook(s) 5 to 7 minutes until dough is smooth and elastic.

Food Processor Method

Place dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and sauerkraut. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (about 1 hour). On lightly floured surface, shape into round loaf. Place in a greased 8-inch round cake pan. Cover; let rise until indentation remains after touching (about 45 minutes). If desired, brush with slightly beaten egg white. Bake in preheated 375 degrees F oven for 40 to 45 minutes until loaf sounds hollow when tapped. Remove from pan; cool before slicing.