Sauerkraut Rye Bread

Colleen Sowa

By
@colleenlucky7

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...


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Comments:

Serves:

2 Loaves

Prep:

2 Hr 25 Min

Cook:

45 Min

Method:

Bake

Ingredients

1/2 c
warm (90 degrees) black coffee
1 pkg
active dry yeast
1 c
buttermilk warmed (90 degrees)
1/2 c
dark molasses
3 Tbsp
sauerkraut liquid
1/4 c
sugar
1/4 c
vegetable oil
1 large
egg
1 1/2 tsp
salt
1 Tbsp
caraway seeds (crushed)
1 1/2 c
sauerkraut (drained, squeezed and chopped)
3 Tbsp
dark cocoa
1 2/3 c
rye flour
5 1/2 c
all purpose flour

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Vegetable
Regional Style: German