Sauerkraut Rye Bread Sugar Free Recipes

Steps:

• SPONGE (6-18 hours in advance): In a large bowl, mix 2 cups of rye flour, yeast and 1 1/2 cups of water until smooth.
• Cover with plastic wrap and let stand at room temperature for at least 6 but no more than 18 hours (the mixture rises and falls as it ferments but should appear as a soft doughy mass when ready).
• Add sauerkraut, 1/2 cup warm water, shortening, caraway seeds, salt and 1 cup of rye flour; mix well with wooden spoon.
• Gradually stir in 3 cups of the unbleached flour to make a stiff dough (the dough will be quite sticky at first, becoming smoother and more elastic as flour is added in next steps).
• Turn dough out onto floured surface and knead for 10 minutes, adding enough of the remaining flour to keep dough from sticking.
• Knead until smooth, elastic and no longer sticky.
• Place dough in large clean bowl; cover and let rise in a warm place until almost tripled in volume (1 1/2 to 2 hours).
• Punch dough down; divide in half.
• Knead each piece a few times, then shape into smooth round or oval loaves.
• Place each loaf on a greased cookie sheet; cover loosely with a towel and let rise until almost double in volume (about 50 minutes).
• Preheat oven to 400 degrees.
• Brush top and sides of loaves with the beaten egg white.
• Make 3 to 4 slashes, 1/2-inch deep, on surface of loaves with a very sharp knife.
• Bake on middle rack in oven for 35 to 40 minutes or until crust is golden brown and loaves sound hollow when tapped.
• Slide onto cooling rack.
• Can be served slightly warm or completely cooled.

Steps:

• 1. Grease a 9x5x3 loaf pan. Pre-heat oven to 350.
• 2. Rinse sauerkraut under cold water, and squeeze with your hands to remove as much water as possible. Set aside. Combine flour,brown sugar, baking powder,salt,and caraway seeds ina a large mixing bowl. Scoop out a well in the center and pour in the butter and beer.Stir liquids into the dry ones with a wooden spoon, until dissolved. (I just bought a bamboo mixing spoon,and love it) Pour batter into the prepared pan. Bake 1 hour or until a toothpick inserted comes out clean. No toothpick ? use spaghetti. *Now you can drink the other can of beer! tee hee

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer; select the basic bread setting.
• Choose light crust color and 2 pound loaf size if available.
• Bake according to bread machine directions.

Steps:

• In a bread machine pan, place all ingredients in order suggested by manufacturer. Select the basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Dissolve the yeast in the warm coffee, add buttermilk, molasses, sauerkraut liquid, sugar, oil, egg and salt. Stir together well. Add the caraway seeds, sauerkraut, cocoa and rye flour.
• 3. Use electric mixer to mix together well. Slowly add the flour to make a soft dough, put on a floured surface, knead in the remaining flour. Grease a large bowl and put the dough in the bowl, cover bowl with a damp bakers towel. Leave sit in a warm place about two hours or until dough has doubled in size.
• 4. Punch the dough down, divide into two pieces, form into two loaves and put into two greased loaf pans. Let rise until double in size.
• 5. Bake for 45 minutes.