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sauerkraut rye bread

(3 ratings)
Recipe by
Colleen Sowa
La Crosse, WI

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 ratings)
yield 2 Loaves
prep time 2 Hr 25 Min
cook time 45 Min
method Bake

Ingredients For sauerkraut rye bread

  • 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 lg
  • 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

  • 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.

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