Sauerkraut Rye Bread

Sauerkraut Rye Bread

55
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"This bread is very moist and tasty. Who doesn't love the mouth-watering aroma of sauerkraut?"

Ingredients 3 h {{adjustedServings}} servings 146 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread Cycle; press Start.
Tips & Tricks
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Reviews 55

  1. 69 Ratings

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MLUCAS
1/1/2004

Great recepie. I love this bread with onion soup or for a ruben sandwitch. Just be sure to make sure the sauerkraut is very drained. The extra moisture will make your bread machine mix too wet. ENJOY!

LynnInHK
6/28/2005

I'd give this recipe ten stars if I could. The sauerkraut and molasses in the bread makes it so tasty. I used it to make a reuben sandwich and hubby said it is much more flavorful than the one at our favorite deli, which uses plain rye bread. To make in oven: bake at 350F for 35-40 minutes.

Tomi Fumimoto
10/17/2005

I was looking for something very rye, and found this one. Sauerkraut is not much familiar in Japan except at German beer houses, but I have always more loved garnished sauerkraut than sausages. I failed first time, though. I think I wasn't taking much seriously the advice to have the sauerkraut well drained. So the second time, I duly followed that tip, and the result was just perfect. I just love the aroma while baking, and in my kitchen where the bread is now sitting. Thanks for this inspiring recipe.