Serious Eats: Recipes

Sauerkraut Rye

[Photograph: Donna Currie]

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.

Adapted from Whole Grain Baking by King Arthur Flour. Copyright © 2006. Published by The Countryman Press. Available wherever books are sold. All Rights Reserved

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.

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