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


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


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.

About this Recipe

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