Submitted by Ingrid F.
Savory German Rye Bread Recipe: Makes 2 loaves
Ingredients
- 3 1/2 - 4 1/2 cups flour
- 1/4 cup cocoa
- 3 teaspoons caraway seeds
- 2 teaspoons salt
- 4 teaspoons instant yeast
- 12 oz can of dark beer
- 2/3 cup milk
- 1/3 cup molasses
- 1/4 cup oil
- 1 egg
- 1 cup sauerkraut, well drained
- 3 cup light rye flour
Method
In a large bowl combine the white flour, cocoa, caraway seeds, salt and yeast. Mix together. In a sauce pan pour in beer, milk, molasses and oil; heat to 110F. Pour the liquid into the flour mixture add in egg. Mix for 3 minutes. Add in sauerkraut and enough rye flour to create a stiff dough. Knead for 8 - 10 minutes. Place dough into a greased bowl and allow to rise for 1 hour. Punch down dough and divide into two loaves. Shape into round loaves and place on a greased cookie sheet. Cover and let rise for 45 minutes. Heat oven to 375 F. Bake for 25 - 35 minutes. Cool