My cousin who lives near Chicago recently sent me a recipe that has been used by her mum for Polish sauerkraut rye bread.
The recipe was from a bakery in Chicago and was printed in the Chicago Tribune on 2 March 1989.
Well of course I had to try this out!
The recipe is in cups, which except for liquids, I find hard to work with for consistency – so I did some conversions into grams.
Note -The amount of sauerkraut was 3/4 of a cup – I measured out a loosely filled cup and weighed it.
This recipe makes one very large loaf – you can use it to make two loaves.
There is a large amount of flour – I mixed it by hand which was quite hard work but after the first rise it was a good dough to work with.
- 880g plain flour (650g & 250g)
- 170g rye flour
- 40g butter
- 1 tablespoon of salt
- 1 tablespoon of granulated sugar
- 1 tablespoon of dried yeast
- 100g sauerkraut
- 500ml warm water
- Cornmeal or semolina for the baking tray
- 1 egg yolk & 1 tablespoon of milk to glaze
- 2 teaspoons of caraway for topping.
- Into a large bowl add 650g of plain flour and rye flour.
- Rub in the butter.
- Add the salt, sugar and yeast.
- Chop the sauerkraut with a sharp knife into small pieces.
- Add the sauerkraut to the flour and mix together.
- Slowly add the water and bring the mixture together.
- Slowly add the rest of the flour (you may not need it all) until the dough does not stick to the sides and start to gather it together into a ball.
- Knead the dough for around 5 minutes.
- Cover the dough with a cloth or clingfilm.
- Leave it to rise until it is double in size.
- Punch the dough down and knead it again for a few minutes.
- Allow the dough to double in size again
- Punch the dough down again and knead it again lightly.
- (You can divide it into two here if you want to make two loaves)
- Put the dough onto a board and flatten it into a rectangle.
- Shape into an oval.
- Cover a baking tray with cornmeal or semolina.
- Place the dough onto the baking tray.
- Cover and let the dough rise until it is double in size.
- Pre-heat the oven to GM 6 – 200°C.
- Brush the glaze onto the loaf
- Sprinkle with caraway seeds note – I would cover the seeds with glaze again as well next time.
- Using a sharp knife make 4 or 5 diagonal cuts in the top of the loaf.
- Bake for 20 minutes
- Turn the oven down to GM4 – 180°C.
- Bake for another 10 to 15 minutes.
It was delicious with a great texture!
I sliced up some of the loaf and froze it – that worked well.
I might just add some more caraway seeds to the dough itself next time.
4 thoughts on “Sauerkraut Rye Bread”
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Fabulous! I baked this in my grandmothers double glass bread pans. I didn’t bother kneeling until the stiff sponge sat for an hour. Then it was easy.
Glad you liked it. I think it tastes super.