This recipe appears in:King Arthur Flour Whole Grain Baking's Sauerkraut Rye
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.
- 1 can (8 ounces) sauerkraut, drained and wrung dry, juice discarded (about 5 ounces sauerkraut, drained; about 1 1/3 cups, very lightly packed
- 2/3 cups (5 3/8 ounces) lukewarm water
- 1/4 cup (2 ounces) dill pickle juice or sour pickle juice
- 1/4 cup (1 3/4 ounces) vegetable oil
- 1 1/3 cups (5 ounces) whole rye (pumpernickel) flour
- 1 cup (4 ounces) traditional whole wheat flour
- 1 cup (4 1/4 ounces) unbleached bread flour
- Heaping 1/2 cup (1 1/4 ounces) dried potato flakes or 3 tablespoons (1 1/4 ounces) potato flour
- 2 tablespoons (5/8 ounce) vital wheat gluten
- 1 tablespoon caraway seeds
- 1 tablespoon whole mustard seeds
- 1 tablespoon dried minced onion
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 1/2 teaspoons instant yeast
Lightly grease an 8 1/2 x 4 1/2-inch loaf pan.
Combine the sauerkraut, water, and pickle juice in a blender or food processor, and process until the kraut is finely chopped.
Combine the chopped sauerkraut and its liquid with the remaining ingredients, stirring vigorously to make a crumbly mixture; it won’t hold together. Allow the mixture to rest, covered, for 45 minutes; this will give the flour a chance to absorb some of the sauerkraut’s liquid. After the dough’s resting period, knead it—by hand, mixer or bread machine—until you have a cohesive, very stiff dough. This dough won’t be very elastic; that’s ok. Let the dough rise in a lightly greased bowl for 1 to 1 1/2 hours; it won’t rise much at all.
Turn the dough out onto a lightly oiled or lightly floured surface, and shape it into a log. Place the log in the prepared pan, cover the pan with a proof cover or greased plastic wrap, and allow the loaf to rise until it’s crested about 1 inch over the edge of the pan. This will take 1 1/2 to 2 1/2 hours. Be aware that this bread has very little oven spring, so what you see when you put it in the oven is pretty much what you’ll get coming out of the oven. During the last part of the rise, preheat the oven to 350˚F.
Uncover and bake the bread for 20 minutes. Tent it lightly with foil and bake until its internal temperature registers 190˚F on an instant-read thermometer, 25 minutes more. Remove it from the oven, and after a minute or so turn it out onto a rack. Cool the bread for 30 minutes before slicing.