Sauerkraut rye bread

1 Servings

Ingredients

Quantity Ingredient
¾ cup Water
2 cups Bread flour
1 cup Rye flour
1½ teaspoon Salt
1½ tablespoon Brown sugar
1½ tablespoon Molasses
1½ tablespoon Butter or margarine
1 cup Sauerkraut; squeezed, well drained and chopped
1 tablespoon Caraway seed
1½ teaspoon Active dry yeast; Red Star

Directions

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 1½-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.

Mary Haunreiter, from Bread Machine Magic, Rehberg and Conway >From: bbriscoe@... (Bonnie Briscoe) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bread Machine Magic, Rehberg and Conway

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