Sauerkraut Bread Recipes

SAUERKRAUT RYE BREAD

Sauerkraut Rye Bread image

I haven't tried this one, but it sounds too interesting to ignore, so I hope to try this soon. It's a bread machine recipe, but I will make it by hand. From Taste of Home's Quick Cooking (Premiere Issue)

Provided by Vino Girl

Categories Yeast Breads

Time 1h40m

Yield 1 two-pound loaf

Number Of Ingredients 11

Ingredients

3/4 cup water, plus
1 tablespoon water
2 tablespoons molasses
2 tablespoons butter or 2 tablespoons margarine, softened
1 cup sauerkraut, well drained and chopped
1 tablespoon caraway seed
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 cup rye flour
2 cups bread flour
2 1/4 teaspoons active dry yeast (1 package)

Steps:

In bread machine pan, place all ingredients in order suggested by manufacturer; select the basic bread setting.
Choose light crust color and 2 pound loaf size if available.
Bake according to bread machine directions.

Nutrition Facts : Calories 1769, Fat 28.9, SaturatedFat 15.3, Cholesterol 61.1, Sodium 4670.7, Carbohydrate 337.8, Fiber 27.9, Sugar 53.4, Protein 43.5

SAUERKRAUT BREAD

Sauerkraut Bread image

Found this on recipegoldmine.com. I was looking for this recipe that wasn't for a bread machine. Glad I found this one!

Provided by Suzie_Q

Categories Yeast Breads

Time 3h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (1/4 ounce) package dry yeast
3/4 cup warm water
1/2 cup potato flakes
3 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon caraway seed
2 tablespoons vegetable oil
1 (14 ounce) can sauerkraut, drained and chopped
3 1/2-4 cups flour

Steps:

In large bowl, sprinkle yeast over water. Stir until dissolved. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour.
Punch down and shape into loaf. Place in oiled 9 x 5-inch baking pan. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour.
Heat oven to 350 degrees F.
Bake for 50 to 60 minutes or until deep golden brown.

Nutrition Facts : Calories 181.3, Fat 2.7, SaturatedFat 0.4, Sodium 428.5, Carbohydrate 34.5, Fiber 2.1, Sugar 4.1, Protein 4.5

SAUERKRAUT ONION BREAD

Sauerkraut Onion Bread image

This recipe was sent to us by Dixie Matt who owns a Regal Kitchen Pro Bread maker. She created the recipe based on a local bakery's famous bread. Special thanks to Dixie for sharing her tasty creation with us!

Provided by Jeff

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h

Yield 15

Number Of Ingredients 12

Ingredients

2 ¼ cups bread flour
1 cup milk
¾ teaspoon salt
¼ teaspoon onion salt
2 tablespoons margarine
½ cup sauerkraut - drained, rinsed and finely chopped
1 tablespoon finely chopped onion
½ cup whole wheat flour
¾ cup rye flour
1 ½ tablespoons white sugar
½ tablespoon caraway seed
1 ¾ teaspoons active dry yeast

Steps:

Add the ingredients to the bread pan in the order listed. Place the bread pan into the machine and close the lid. Select the basic setting and press start.

Nutrition Facts : Calories 135.4 calories, Carbohydrate 24.5 g, Cholesterol 1.3 mg, Fat 2.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 202 mg, Sugar 2.3 g

SAUERKRAUT ON BREAD DOUGH

Sauerkraut on Bread Dough image

This German appetizer goes really well with a crisp Riesling or German beer!

Provided by Catrin

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

Ingredients

1 (0.6 ounce) cake compressed fresh yeast
½ cup water
1 tablespoon white sugar
1 teaspoon salt
⅓ cup clarified butter, melted
2 ½ cups all-purpose flour
1 cup bacon, cut into 1/2 inch pieces
1 ½ cups sour cream
4 eggs
1 tablespoon caraway seed
ground nutmeg to taste
salt and pepper to taste
1 (20 ounce) can sauerkraut, drained

Steps:

Crumble the yeast into a small bowl. Pour in the sugar and water, and stir with a fork until the yeast has dissolved. Allow to sit for 15 minutes, then stir in the salt and clarified butter.
Pour the flour into a large bowl and make a well in the center. Stir in the yeast mixture, then knead until the dough is smooth and elastic, about 12 minutes. Return dough to the bowl, cover with a cloth, and let rise in a warm place until doubled in bulk, about 1 hour.
While dough is rising, cook bacon in a skillet over medium heat until nearly crispy; drain off fat. Mix together the sour cream, eggs, caraway seed, nutmeg, salt, and pepper in a bowl until smooth. Set aside.
Preheat oven to 350 degrees F (175 degrees C).
Roll out the dough into a rectangle to fit a baking sheet. Place the dough onto the baking sheet and sprinkle with bacon. Evenly cover the dough with well drained sauerkraut, then drizzle the sour cream and egg mixture over the sauerkraut.
Bake on the middle rack of the preheated oven for 40 minutes, or until bread is browned on the top and underneath. Let cool slightly, then cut into squares to serve.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 24.9 g, Cholesterol 99.4 mg, Fat 20.6 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 10.1 g, Sodium 680.2 mg, Sugar 2.1 g

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