This bread is very moist and tasty. Who doesn't love the mouth-watering aroma of sauerkraut?

Recipe Summary

prep:
10 mins
cook:
2 hrs 50 mins
total:
3 hrs
Servings:
12
Yield:
1 - 1 1/2 pound loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread Cycle; press Start.

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Nutrition Facts

63 calories; protein 1.1g 2% DV; carbohydrates 11.5g 4% DV; fat 1.6g 3% DV; cholesterol 3.8mg 1% DV; sodium 432.8mg 17% DV. Full Nutrition
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Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2004
Great recepie. I love this bread with onion soup or for a ruben sandwitch. Just be sure to make sure the sauerkraut is very drained. The extra moisture will make your bread machine mix too wet. ENJOY! Read More
(73)

Most helpful critical review

Rating: 3 stars
04/08/2010
Baked in machine - was not done in the middle. Also was a little too sweet and didn't have much of a rye taste. Not as moist as I had hoped. Just OK. Disappointed after the rave reviews from others. Read More
(4)
81 Ratings
  • 5 star values: 63
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/01/2004
Great recepie. I love this bread with onion soup or for a ruben sandwitch. Just be sure to make sure the sauerkraut is very drained. The extra moisture will make your bread machine mix too wet. ENJOY! Read More
(73)
Rating: 5 stars
06/28/2005
I'd give this recipe ten stars if I could. The sauerkraut and molasses in the bread makes it so tasty. I used it to make a reuben sandwich and hubby said it is much more flavorful than the one at our favorite deli, which uses plain rye bread. To make in oven: bake at 350F for 35-40 minutes. Read More
(62)
Rating: 5 stars
10/17/2005
I was looking for something very rye and found this one. Sauerkraut is not much familiar in Japan except at German beer houses but I have always more loved garnished sauerkraut than sausages. I failed first time though. I think I wasn't taking much seriously the advice to have the sauerkraut well drained. So the second time I duly followed that tip and the result was just perfect. I just love the aroma while baking and in my kitchen where the bread is now sitting. Thanks for this inspiring recipe. Read More
(48)
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Rating: 5 stars
03/29/2008
I made this by hand and it came out so tasty and moist not dry or crumbly at all. I might suggest chopping the kraut a bit before adding it so the pieces are shorter and not as stringy in the bread. Delicious on its own or as a sandwhich. Read More
(31)
Rating: 5 stars
08/07/2008
This is some great bread! I love the caraway and sauerkraut flavors. Next time I would probably use even more caraway and try beer instead of the water. I used the dough cycle on my bread machine then shaped the dough into a loaf let it rise for 1 hour then baked at 350 F for 45 minutes. That worked perfectly. Oh also I was out of molasses so I used maple syrup. That worked in a pinch but I'd go for molasses next time. Read More
(24)
Rating: 5 stars
01/08/2004
I loved this recipe. The bread was so moist inside and had a crispy crust. Next time I make it I will double the caraway seeds. Read More
(10)
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Rating: 5 stars
04/30/2007
I was attracted to LynninHK's photo of this bread and although mine didn't rise much or produce as beautiful a loaf as her picture the bread was dense savory and delicious. I added a heaping tablespoon of caraway seeds because I love the aroma and 2 teaspoons of unsweetened cocoa powder to make the bread darker. Had a slice with butter straight out of the oven then used the rest for Reuben Sandwich I on this website. Read More
(10)
Rating: 5 stars
08/22/2006
Nice rye bread. The bread had a medium density with a light rye flavor. The bread was small and compact from the bread machine. I liked the flavor and texture. Will make again. Read More
(10)
Rating: 5 stars
02/26/2009
Excellent! Bread is moist with a great deep brown color already made twice this week. I did take note of others that said not to overdrain sauerkraut. Followed recipe exactly as rec'd breadmaker for Christmas & new to breadmaking. Our favorite recipe so far!You've got to try it - don't let the sauerkraut scare you off you can't taste it but it gives the bread the rich flavor - 5 BIG STARS! Read More
(9)
Rating: 3 stars
04/08/2010
Baked in machine - was not done in the middle. Also was a little too sweet and didn't have much of a rye taste. Not as moist as I had hoped. Just OK. Disappointed after the rave reviews from others. Read More
(4)
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