This may be the best rye bread ever!
cookistry
cookistry
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Ingredients

  • 1 can (8 ounces) sauerkraut, drained and wrung dry, juice discarded (about 5 ounces sauerkraut, drained; about 1 1/3 cups, very lightly packed
  • 2/3 cups (5 3/8 ounces) lukewarm water
  • 1/4 cup (2 ounces) dill pickle juice or sour pickle juice
  • 1/4 cup (1 3/4 ounces) vegetable oil
  • 1 1/3 cups (5 ounces) whole rye (pumpernickel) flour
  • 1 cup (4 ounces) traditional whole wheat flour
  • 1 cup (4 1/4 ounces) unbleached bread flour
  • Heaping 1/2 cup (1 1/4 ounces) dried potato flakes or 3 tablespoons (1 1/4 ounces) potato flour
  • 2 tablespoons (5/8 ounce) vital wheat gluten
  • 1 tablespoon caraway seeds
  • 1 tablespoon whole mustard seeds
  • 1 tablespoon dried minced onion
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 1/2 teaspoons instant yeast

Instructions

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