Sauerkraut Rye Bread

Colleen Sowa


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...


★★★★★ 3 votes

2 Loaves
2 Hr 25 Min
45 Min


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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
1/4 c
vegetable oil
1 large
1 1/2 tsp
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

How to Make Sauerkraut Rye Bread


  • 1Preheat oven to 350 degrees.
  • 2Dissolve 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.
  • 3Use 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.
  • 4Punch the dough down, divide into two pieces, form into two loaves and put into two greased loaf pans. Let rise until double in size.
  • 5Bake for 45 minutes.

Printable Recipe Card

About Sauerkraut Rye Bread

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

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