March 16, 2008

Rye and Sauerkraut Bread

With St. Patty's day tomorrow, it is definitely time for Reuben sandwiches. What better bread than one that combines all those delicious flavors? I would imagine this bread would also be excellent with hearty soups.Rye and Sauerkraut Bread
1 1/3 cups water
2 tsp. active dry yeast
3 Tbsp. dark molasses
3 Tbsp. vegetable oil
2 tsp. salt
2 tsp. caraway seeds
1 cup dark rye flour
3 cups bread flour
3/4 cup sauerkraut, well drained (lay on paper towels for 10 minutes)

Heat the water until warm, between 105ºF and 115ºF. Pour into large, warmed bowl and add yeast and molasses. Let stand 5 minutes.

Add oil, salt, caraway seeds and rye flour. Beat well, and then cover and let stand 15 minutes. Add sauerkraut to dough. Slowly add bread flour, beating until a smooth dough forms. Knead the dough until soft and springy but still soft to the touch. Cover and let rise 1 hour.

Turn dough onto lightly floured surface. Punch down and shape into as many loaves as desired. (I would recommend three.) Place loaves on greased baking sheets. Cover and let rise until almost doubled, 45 to 60 minutes. Bake at 375
ºF for 30 to 35 minutes until loaves are golden and a skewer inserted into the center comes out clean. Cool on wire racks.

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