Sauerkraut Rye Bread
Discover the perfect harmony of tangy, earthy, and slightly sweet flavors with this delectable Sauerkraut Rye Bread. This artisan-inspired loaf combines the distinct nuttiness of rye flour with the bold, fermented tang of finely chopped sauerkraut, making it a standout addition to any bread lover’s repertoire. Enhanced with aromatic caraway seeds for a traditional rye bread touch, this recipe delivers a soft yet hearty crumb that’s perfect for sandwiches, soups, or simply slathered with butter. With an easy-to-follow process, from activating yeast to kneading and baking, this homemade bread invites you to explore the magic of fermentation and rustic baking. Whether enjoyed warm from the oven or toasted the next day, Sauerkraut Rye Bread brings authentic, old-world charm to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g rye flour
- 250 g bread flour
- 7 g active dry yeast
- 300 ml warm water
- 200 g sauerkraut
- 10 g brown sugar
- 10 g caraway seeds
- 10 g salt
- 30 g unsalted butter (melted)
Instructions
In a small bowl, combine warm water and the active dry yeast. Let sit for 5-10 minutes, or until the mixture becomes frothy.
In a large mixing bowl, combine the rye flour, bread flour, brown sugar, caraway seeds, and salt. Mix well.
Drain the sauerkraut to remove excess liquid and chop it finely. Set aside.
Add the yeast mixture, melted butter, and chopped sauerkraut to the dry ingredients. Mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Preheat your oven to 200°C (400°F). Grease a loaf pan or line it with parchment paper.
Punch down the dough to release any air bubbles and shape it into a loaf. Place the dough into the prepared loaf pan.
Cover the pan with the kitchen towel and let the dough rise again for 30-40 minutes, or until it has slightly risen above the edge of the pan.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack and let it cool completely before slicing.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 74 mg | 24% | |
| Sodium | 5272 mg | 229% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 16.2 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 243 mg | 19% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2151 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
