POLISH SAUERKRAUT RYE BREAD..A BREAD MACHINE RECIPE
A friend in Wisc. mailed me this recipe a couple years ago. It is one of my treasured recipes, and I have made it many times. I think you might enjoy this also. It has a distinctive taste and smell, especially when toasted. That's the way I like it. It is a no fail recipe. As my husband would say "as long as the machine is...
Provided by Nancy J. Patrykus
Categories Other Breads
Time 3h10m
Number Of Ingredients 10
Steps:
- 1. Follow your bread machine directions, of placing the ingredients into your machine. Place all ingredients in your bread machine.. Select your Basic bread recipe. Press start.
SAUERKRAUT RYE BREAD
There is a bakery in Chicago (Gladstone Bakery on Milwaukee Ave.) that makes the best sauerkraut rye bread... I just love it! They make this bread and sell out fast! This is the closest I have come to thier bread...
Provided by Colleen Sowa
Categories Other Breads
Time 3h10m
Number Of Ingredients 14
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.
GERMAN RYE BREAD
Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.
Provided by MARBALET
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
- Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
- Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough and let rise 1 to 1 1/2 hours or until double.
- Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g
POLISH SAUERKRAUT BREAD
Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two baking sheets or 9x5-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise in a warm place until doubled, about 45 minutes., Lightly brush tops of loaves with water. With a very sharp knife, make four to five diagonal slashes across the top of each loaf. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts :
SAUERKRAUT RYE BREAD
I haven't tried this one, but it sounds too interesting to ignore, so I hope to try this soon. It's a bread machine recipe, but I will make it by hand. From Taste of Home's Quick Cooking (Premiere Issue)
Provided by Vino Girl
Categories Yeast Breads
Time 1h40m
Yield 1 two-pound loaf
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1769, Fat 28.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 4670.7, Carbohydrate 337.8, Fiber 27.9, Sugar 53.4, Protein 43.5
SAUERKRAUT RYE BREAD
"Caraway and sauerkraut add deliciously subtle flavor to this hearty bread," informs Mary Kelly of Hopland, California. "The loaf bakes up into a lovely brown rye color."
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (2 pounds).
Number Of Ingredients 10
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).
Nutrition Facts :
SAUERKRAUT RYE BREAD (SUGAR FREE)
Practically a meal by itself, this bread sounds packed with both taste and texture. Cannot wait to try this for a reuben sandwich. Start the "sponge" anywhere from 6 to 18 hours before you plan to make the bread. Found on the www.ILovePickles.com web site. Times are a guess-timate and do not include the 2 1/2 hours of rising time.
Provided by Kats Mom
Categories Yeast Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1628, Fat 19.1, SaturatedFat 4.5, Sodium 3075, Carbohydrate 318.8, Fiber 34.9, Sugar 4.3, Protein 46.2
SAUERKRAUT ONION BREAD
This recipe was sent to us by Dixie Matt who owns a Regal Kitchen Pro Bread maker. She created the recipe based on a local bakery's famous bread. Special thanks to Dixie for sharing her tasty creation with us!
Provided by Jeff
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h
Yield 15
Number Of Ingredients 12
Steps:
- Add the ingredients to the bread pan in the order listed. Place the bread pan into the machine and close the lid. Select the basic setting and press start.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 24.5 g, Cholesterol 1.3 mg, Fat 2.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 202 mg, Sugar 2.3 g
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POLISH SAUERKRAUT BREAD - POLISH HOUSEWIFE
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5/5 (4)Category BreadCuisine PolishTotal Time 2 hrs 45 mins
- To a food processor, add 4 1/2 cups flour, rye flour, salt, sugar, yeast, and sauerkraut. Process until everything is well combined.
- Through the feed tube, slowly add the water, processing until the mass comes together in a ball.
- The original recipe has you adding additional flour 1 tablespoon at a time until the dough no longer sticks to the side of the food processor bowl. I loved how quickly this came together in my food processor, but I worried about damaging the motor, so I dumped my sticky dough on the counter with 1/4 cup of flour and kneaded it for about 5 minutes. It may be that I used less flour than the full 5 1/2 cups because my kraut was well squeezed.
- Generously grease a large bowl, add the dough to the bowl and turn it upside down, so you have greased the top of the dough. Cover and leave in a warm spot until doubled in size which should take about an hour.
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