Sauerkraut Rye Bread Sugar Free Recipes

SAUERKRAUT RYE BREAD (SUGAR FREE)

Steps:

• SPONGE (6-18 hours in advance): In a large bowl, mix 2 cups of rye flour, yeast and 1 1/2 cups of water until smooth.
• Cover with plastic wrap and let stand at room temperature for at least 6 but no more than 18 hours (the mixture rises and falls as it ferments but should appear as a soft doughy mass when ready).
• Add sauerkraut, 1/2 cup warm water, shortening, caraway seeds, salt and 1 cup of rye flour; mix well with wooden spoon.
• Gradually stir in 3 cups of the unbleached flour to make a stiff dough (the dough will be quite sticky at first, becoming smoother and more elastic as flour is added in next steps).
• Turn dough out onto floured surface and knead for 10 minutes, adding enough of the remaining flour to keep dough from sticking.
• Knead until smooth, elastic and no longer sticky.
• Place dough in large clean bowl; cover and let rise in a warm place until almost tripled in volume (1 1/2 to 2 hours).
• Punch dough down; divide in half.
• Knead each piece a few times, then shape into smooth round or oval loaves.
• Place each loaf on a greased cookie sheet; cover loosely with a towel and let rise until almost double in volume (about 50 minutes).
• Preheat oven to 400 degrees.
• Brush top and sides of loaves with the beaten egg white.
• Make 3 to 4 slashes, 1/2-inch deep, on surface of loaves with a very sharp knife.
• Bake on middle rack in oven for 35 to 40 minutes or until crust is golden brown and loaves sound hollow when tapped.
• Slide onto cooling rack.
• Can be served slightly warm or completely cooled.

SAUERKRAUT RYE BREAD

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Dissolve the yeast in the warm coffee, add buttermilk, molasses, sauerkraut liquid, sugar, oil, egg and salt. Stir together well. Add the caraway seeds, sauerkraut, cocoa and rye flour.
• 3. Use electric mixer to mix together well. Slowly add the flour to make a soft dough, put on a floured surface, knead in the remaining flour. Grease a large bowl and put the dough in the bowl, cover bowl with a damp bakers towel. Leave sit in a warm place about two hours or until dough has doubled in size.
• 4. Punch the dough down, divide into two pieces, form into two loaves and put into two greased loaf pans. Let rise until double in size.
• 5. Bake for 45 minutes.

SAUERKRAUT RYE BREAD

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.

SAUERKRAUT BREAD

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.

POLISH SAUERKRAUT RYE BREAD..A BREAD MACHINE RECIPE

Steps:

• 1. Follow your bread machine directions, of placing the ingredients into your machine. Place all ingredients in your bread machine.. Select your Basic bread recipe. Press start.