Sauerkraut Rye Bread Recipe
Ingredients
1 package active dry yeast
2 cups rye flour
3/4 cup water
2 tablespoons butter or margarine
2 teaspoons sugar
1 teaspoon salt
1 egg
1 8 ounce can sauerkraut, rinsed, well drained, and snipped
1 1/4 to 1 1/2 cups all purpose flour
1 beaten egg
Directions
In large mixing bowl combine yeast and 1 cup of the rye flour.
In saucepan heat the water, butter, sugar, and salt just till warm (115 120°), stirring to melt the butter.
Add to dry mixture in mixing bowl; add 1 egg.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in drained and snipped sauerkraut, the remaining 1 cup rye flour, and enough of the all purpose flour to make a moderately stiff dough.
Knead till smooth and elastic, 8 to 10 minutes.
Place in a greased bowl; turn once.
Cover and let rise till double (50 to 60 minutes).
Punch down; place in greased 1 1/2 quart casserole.
Cover and let rise 45 to 60 minutes.
Brush top of loaf with the beaten egg.
Bake at 400° for 30 to 35 minutes.
In saucepan heat the water, butter, sugar, and salt just till warm (115 120°), stirring to melt the butter.
Add to dry mixture in mixing bowl; add 1 egg.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in drained and snipped sauerkraut, the remaining 1 cup rye flour, and enough of the all purpose flour to make a moderately stiff dough.
Knead till smooth and elastic, 8 to 10 minutes.
Place in a greased bowl; turn once.
Cover and let rise till double (50 to 60 minutes).
Punch down; place in greased 1 1/2 quart casserole.
Cover and let rise 45 to 60 minutes.
Brush top of loaf with the beaten egg.
Bake at 400° for 30 to 35 minutes.
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