Sauerkraut Rye Bread Sugar Free
Bring a tangy twist to your baking routine with this hearty and wholesome Sauerkraut Rye Bread, a sugar-free delight that's as unique as it is flavorful. Infused with finely chopped sauerkraut for moisture and a subtle tang, this bread combines the earthiness of rye flour with the versatility of all-purpose flour to create a perfectly structured loaf. Optional caraway seeds add a touch of warm, aromatic depth, while olive oil lends richness to every bite. Easy to prepare, this loaf requires just basic kneading and two simple rises to achieve its beautifully soft interior and golden, crusty exterior. Perfect for sandwiches, toast, or as an accompaniment to soups and stews, this fermentation-inspired recipe is a nutritious and delicious addition to your table, free from added sugars but full of bold character.
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Recipe Information
Ingredients
- 250 grams rye flour
- 150 grams all-purpose flour
- 7 grams instant yeast
- 7 grams salt
- 200 grams sauerkraut (drained and finely chopped)
- 240 milliliters lukewarm water
- 15 milliliters olive oil
- 5 grams caraway seeds (optional)
Instructions
In a large mixing bowl, combine the rye flour, all-purpose flour, instant yeast, salt, and caraway seeds (if using). Mix well.
Add the drained and finely chopped sauerkraut to the dry ingredients. Mix until the sauerkraut is evenly distributed.
Gradually pour in the lukewarm water and olive oil. Stir the mixture until it forms a shaggy dough.
Transfer the dough to a clean, floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle in a little more all-purpose flour, one tablespoon at a time.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 to 1.5 hours or until it doubles in size.
After the dough has risen, punch it down and shape it into a loaf. Place the shaped dough onto a parchment-lined baking sheet or into a lightly oiled loaf pan.
Cover the dough loosely with the kitchen towel again and allow it to rise for another 30-45 minutes until it puffs up slightly.
Preheat your oven to 375°F (190°C). Once the dough has finished its second rise, use a sharp knife to score the top of the loaf with a few shallow slashes.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing. Enjoy your sugar-free sauerkraut rye bread as a delicious base for sandwiches or toasted with a spread of butter!
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3645 mg | 158% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 5.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1809 mg | 38% | |
*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.
