Sauerkraut Rye Bread Abm Mix Oven Bake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This recipe (adapted from ) makes a very tasty, hearty rye bread. The sauerkraut is present to lend an interesting texture. Bread is amazing with corned beef & a hearty mustard-or smoked turkey & swiss. Read more .....easy to make and even easier to eat! Ingredients:
using your bread machine (for mixing only)-add these ingredients in the order listed by manufacturer |
1 cup rinsed and well drained (almost squeezed out) sauerkraut that you have chopped a bit |
3/4 cup warm (not hot) water |
1 & 1/2 tablespoons each:molasses, melted butter and brown sugar |
2 teaspoons caraway seeds (i used 3 teaspoons) |
1 & 1/2 teaspoons kosher salt (if using table salt-use a little less) |
1 cup rye flour |
2 cups bread flour |
(for a darker loaf-add 1-2 teaspoons baking cocoa-i did, and no, there's no chocolate flavor-it's just there for color) |
1 & 1/2 teaspoons active dry yeast |
1-2 tablespoons vital wheat gluten-optional *i liked the texture better with gluten, but you may like it without |
Directions:
1. Put ingredients in loaf pan of bread machine in the order manufacturer suggests (in my case, it is as written above).
2. Select DOUGH cycle & press start. REMEMBER-some machines don't knead as well as others. If you aren't sure about yours (especially when making a rye or wheat bread with its heavier and less gluten dough), just run it thru another knead portion of dough cycle to get the kneading it needs for a successful loaf. To do this-just unplug it so computer in it can reset itself and start the dough cycle again. It won't hurt the bread.
3. Once DOUGH cycle complete, remove dough and shape it on parchment or a cornmeal dusted pan.
4. Dust liberally with flour and let it rise again for about an hour. It may not double, but that's OK as long as it gets enough kneading**(see note below). Preheat oven to 350°.
5. Slash loaf about 1/4 to 1/2 deep in whatever pattern you choose. Once loaf has risen for about 1 hour, load it into oven and bake for about 45 minutes until it's nice golden brown.
6. Break out the pastrami!
7. **NOTE: I also did 1 dough cycle in machine, then covered loaf pan with plastic wrap and let it rest in my cool kitchen for several hours before baking and it came out great.
8. **Also makes 8 delicious rolls (about 4 oz. each) & baked for about 32-35 minutees. I brushed them with an egg/water wash & loaded on the caraway seeds.
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