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This rye is one of the best recipes I've tried in a long time. The sauerkraut adds moisture, and both the sauerkraut and pickle juice add a nice sourness. Although the bread is packed with whole grains, it's also packed with flavor. Mustard, caraway, dried onions—it all adds up.
So far, this is my favorite bread that I've made from King Arthur Flour's Whole Grain Baking book. Possible the worst part was the enticing scent coming from the oven when it was baking, and waiting for it to cool enough to slice.
It was perfect for a corned beef sandwich, but it's got enough flavor that it's great on its own, or with just a little butter. All whole grain breads should taste this good.
What Worked: An incredibly tasty bread.
What Didn't: A long list of ingredients might make some people think twice about making this. Pumpernickel flour might not be available at the grocery store.
Suggested Tweaks: I love caraway, so I might add more next time. I'll be trying it with other rye flours, as well.
As always with our Knead the Book feature, we have five (5) copies of Whole Grain Baking to give away this week. Enter the contest here.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.