Sauerkraut Rye Bread

One of the items on my list is to try a new bread recipe every month. This month’s selection is Sauerkraut Rye Bread, which I made today. It came out great!! It will make excellent Reuben sandwiches. The recipe is in the book my mom gave me – Bread Machine Magic – but I was able to find the recipe on AllRecipes, too. I think pretty much every recipe from the book is in there.

Sauerkraut Rye Bread recipe

I did three things differently, though… I used plain old all-purpose flour and added a tablespoon of vital wheat gluten, because I didn’t have any bread flour. Chopped the sauerkraut. And I baked it in the oven… 35 minutes at 350 degrees.

This makes up for last month’s experiment of a different rye bread recipe, which came out like a brick! We were able to eat a lot of it, but it got moldy before we finished it… our first homemade bread that’s ever been thrown out. But as they say, practice makes perfect, right?

Update: The center had a giant hole in it, I’m guessing it was due to the wetness of the dough. It did seem a tad moist but I didn’t want to mess with it. The bread on our Reuben sandwiches was very tasty! I can’t wait to eat it tomorrow morning as toast with avocado-artichoke dip.

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