Sauerkraut Bread

kneadygirl.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Rye Sponge:

1 Cup Warm Water

1 Tablespoon Molasses

1 Tablespoon Dry, Active Yeast

1 Cup Medium Rye Flour

subheading: Remaining Bread Dough:

1 Cup Warm Water

½ Cup Sauerkraut, drained & chopped

1 Tablespoon Caraway Seeds or Dill Seeds, or a mixture of both

1 teaspoon Salt

4 Cups Bread Flour

Directions at kneadygirl.com

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