sauerkraut rye bread
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...
prep time
2 Hr 25 Min
cook time
45 Min
method
Bake
yield
2 Loaves
Ingredients
- 1/2 cup warm (90 degrees) black coffee
- 1 package active dry yeast
- 1 cup buttermilk warmed (90 degrees)
- 1/2 cup dark molasses
- 3 tablespoons sauerkraut liquid
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 1/2 teaspoons salt
- 1 tablespoon caraway seeds (crushed)
- 1 1/2 cups sauerkraut (drained, squeezed and chopped)
- 3 tablespoons dark cocoa
- 1 2/3 cups rye flour
- 5 1/2 cups all purpose flour
How To Make sauerkraut rye bread
-
Step 1Preheat oven to 350 degrees.
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Step 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.
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Step 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.
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Step 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.
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Step 5Bake for 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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