Sauerkraut beer bread

1 Loaf

Ingredients

Quantity Ingredient
8 ounces Sauerkraut; preferably cold pack
1½ cup Flour, rye
3 cups Flour, bread
¼ cup Sugar, brown, light
1 tablespoon Baking powder
¾ teaspoon Salt
¾ teaspoon Caraway seeds
4 tablespoons Butter, unsalted; melted
12 fluid ounce Beer
Pat Dailey, Chicago Tribune, 13 March 1991

Directions

Heat the oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Rinse the sauerkraut under cold water. Squeeze it with your hands to remove as much liquid as possible. Set aside.

Combine the flours, sugar, baking powder, salt and caraway seeds in a large mixing bowl. Form a well in the enter and add the butter and beer. Stir in with a wooden spoon until ingredients are combines. Add sauerkraut and mix well.

Transfer to the prepared pan. Bake until a toothpick inserted in center tests clean; about 60 minutes. Turn out onto a wire rack. This bread is best served warm.

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