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Sauerkraut Rye Bread recipe

Sauerkraut Rye Bread recipe

  • Recipes
  • Dish type
  • Bread
  • Brown bread
  • Rye bread

This is a dark bread recipe for your bread machine. It's packed with flavour and has sauerkraut in it which makes it savoury, moist and tasty.

72 people made this

IngredientsServes: 12

  • 235g sauerkraut - rinsed and drained
  • 180ml warm water
  • 1 1/2 tablespoons treacle
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons dark brown sugar
  • 1 teaspoon caraway seeds
  • 1 1/2 teaspoons salt
  • 100g rye flour
  • 275g bread flour
  • 1 1/2 teaspoons dried active baking yeast

MethodPrep:10min ›Cook:2hr50min ›Ready in:3hr

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread Cycle; press Start.

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Reviews & ratingsAverage global rating:(77)

Reviews in English (62)

by MLUCAS

Great recepie. I love this bread with onion soup or for a ruben sandwitch.Just be sure to make sure the sauerkraut is very drained. The extra moisture will make your bread machine mix too wet.ENJOY!-29 Sep 2000

by LynnInHK

I'd give this recipe ten stars if I could. The sauerkraut and molasses in the bread makes it so tasty. I used it to make a reuben sandwich and hubby said it is much more flavorful than the one at our favorite deli, which uses plain rye bread.To make in oven: bake at 350F for 35-40 minutes.-27 Jun 2005

by Tomi Fumimoto

I was looking for something very rye, and found this one. Sauerkraut is not much familiar in Japan except at German beer houses, but I have always more loved garnished sauerkraut than sausages. I failed first time, though. I think I wasn't taking much seriously the advice to have the sauerkraut well drained. So the second time, I duly followed that tip, and the result was just perfect. I just love the aroma while baking, and in my kitchen where the bread is now sitting. Thanks for this inspiring recipe.-17 Oct 2005


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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sauerkraut Rye Bread.

Ready to make this Sauerkraut Rye Bread Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

3/4 c Water
2 c Bread flour
1 c Rye flour
1 1/2 ts Salt
1 1/2 tb Brown sugar
1 1/2 tb Molasses
1 1/2 tb Butter or margarine
1 c Sauerkraut squeezed,
–well drained and chopped
1 tb Caraway seed
1 1/2 ts Active dry yeast Red Star

P Place all ingredients in bread pan in order listed, or in the order
recommended for your machine. Set controls for whole wheat bread with
medium crust and start machine. Makes one 1.5-pound loaf. NOTE: Because the
moisture content of the sauerkraut may vary, you might have to add a bit
more bread flour. Check the dough after about five minutes of kneading and
if it is sticky and has not formed into a ball, sprinkle in more flour a
tablespoonful at a time until it is firm enough.


Preparation

  • In a large skillet, fry the bacon over medium-high heat until crisp. Remove with a slotted spoon and set aside. Pour off all but 4 Tbs. of the bacon grease and set the pan over moderate heat. Add the onion, celery, carrots, thyme, caraway seeds, celery seeds, and salt. Cook until the vegetables begin to soften, about 10 minutes. Add the wine and bring to a boil, scraping the pan to loosen and dissolve the browned bits. Add the apples, cover, and cook until the apples are tender. Remove from the heat and combine in a large bowl with the bread cubes and sauerkraut. Season with pepper toss to combine.
  • If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird’s cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.
  • If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Plastic bags of fresh sauerkraut are sold in the refrigerated or deli section in most supermarkets. It must be rinsed before using.


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2 comments:

Hi, so excited to find your blog. I lived in the Czechoslovakia/Czech Republic from 1990-1999. I miss many foods from my time there. Sometimes I go to German restaurants (there not being any Czech ones nearby) and hope I can have that itch for Czech food scratched. No. There are similarities but they are distinct cuisines! So, about the bread -- not having tried it -- I would say a big "no" to the fennel, even though I love fennel. It just, from my experience, does not belong in Czech bread. Perhaps up the Caraway. Thanks! I'm excited to explore you blog further.

The reason you cannot get the same kind of texture in your rye bread is that retail flour is different from the flour commercial bakeries buy.

You can fix that by adding a couple of tablespoons of gluten/gluten flour. Yes, I did say GLUTEN !! Unless you have celiac disease, there is absolutely nothing wrong with gluten in your diet.

Also, make sure that you give your dough lots of time to rise. 2 hours for the first rise, about 30-40 minutes for the second rise.


Published by

Jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century. View all posts by jadwiga49hjk


Sauerkraut Rye Bread

Welcome again to the home of Easy Healthy Recipes on Budget & Easy Healthy dessert on Budget, Today i will guide you how to make “Sauerkraut Rye Bread”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!

  • “lucas” : Great recepie. I love this bread with onion soup or for a ruben sandwitch. Just be sure to make sure the sauerkraut is very drained. The extra moisture will make your bread machine mix too wet. ENJOY!
  • “lynn” : I’d give this recipe ten stars if I could. The sauerkraut and molasses in the bread makes it so tasty. I used it to make a reuben sandwich and hubby said it is much more flavorful than the one at our favorite deli, which uses plain rye bread. To make in oven: bake at 350F for 35-40 minutes.
  • “tomi” : I was looking for something very rye, and found this one. Sauerkraut is not much familiar in Japan except at German beer houses, but I have always more loved garnished sauerkraut than sausages. I failed first time, though. I think I wasn’t taking much seriously the advice to have the sauerkraut well drained. So the second time, I duly followed that tip, and the result was just perfect. I just love the aroma while baking, and in my kitchen where the bread is now sitting. Thanks for this inspiring recipe.
  • “megan” : I made this by hand and it came out so tasty and moist, not dry or crumbly at all. I might suggest chopping the kraut a bit before adding it so the pieces are shorter and not as stringy in the bread. Delicious on its own or as a sandwhich.
  • “maha” : This is some great bread! I love the caraway and sauerkraut flavors. Next time I would probably use even more caraway and try beer instead of the water. I used the dough cycle on my bread machine, then shaped the dough into a loaf, let it rise for 1 hour, then baked at 350 F for 45 minutes. That worked perfectly. Oh, also, I was out of molasses so I used maple syrup. That worked in a pinch but I’d go for molasses next time.
  • “vanesa” : Nice rye bread. The bread had a medium density with a light rye flavor. The bread was small and compact from the bread machine. I liked the flavor and texture. Will make again.

So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!

Please head on over to > NEXT PAGE button:

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  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup sliced shallots (about 6 medium)
  • 2 tablespoons chopped garlic
  • 16 cups sliced green cabbage (about 1 large)
  • 1 ½ cups fresh rye breadcrumbs (see Tip)
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon hot Hungarian paprika
  • 3 tablespoons all-purpose flour
  • 1 ½ cups reduced-fat milk
  • 1 cup sauerkraut, preferably red, rinsed

Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.

Heat 2 tablespoons oil in a large pot over medium heat. Add shallots and cook, stirring occasionally, until starting to brown, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add cabbage and cook, stirring occasionally, until tender, 8 to 10 minutes.

Meanwhile, toss breadcrumbs with the remaining 1 tablespoon oil in a small bowl. Spread on a rimmed baking sheet and bake until crispy, 8 to 10 minutes.

Stir caraway seeds, salt, pepper and paprika into the cabbage. Sprinkle the cabbage with flour and stir to coat. Add milk and bring to a simmer. Cook, stirring occasionally, until thickened, about 4 minutes. Stir in sauerkraut. Transfer the mixture to the prepared pan. Sprinkle with the breadcrumbs.

Bake until the casserole is bubbling at the edges, 15 to 20 minutes. Let cool for 5 minutes before serving.

To make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Let stand at room temperature while the oven preheats.

Tip: To make rye breadcrumbs, trim crusts from 3 slices (about 4 ounces) rye bread. Tear bread into pieces and process in a food processor until coarse crumbs form.


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