Sauerkraut beer rye bread recipe

Sauerkraut Beer Rye Bread recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Sauerkraut Beer Rye Bread recipe, a delightful combination of tangy sauerkraut, flavorful beer, and hearty rye flour. This unique bread offers a perfect balance of textures and flavors, with a slight sourness from the sauerkraut and a hint of richness from the beer. Whether you're a fan of rye bread or looking to try something new, this recipe promises to deliver a deliciously savory loaf that will elevate any meal.

Keywords: sauerkraut, beer, rye bread, tangy, flavorful.

sauerkraut beer rye bread recipe details

Sauerkraut beer rye bread recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

250 g	sauerkraut, rinsed
160 g	rye flour
325 g	white bread flour
55 g	light brown sugar
1 tbsp	baking powder
¼ tsp	salt
¼ tsp	caraway seeds
55 g	unsalted butter, melted
350 ml	beer, bottled – preferably white wheat beer, but lager should work

Instructions

Heat oven to Gas Mark 4, 350°F, 180°C.

Grease a 1lb, 500g loaf tin.

Rinse sauerkraut under cold running water and allow to drain. Squeeze dry between fingers and fluff up with fingers if too tightly compressed. Set aside.

In a large bowl add all the dry ingredients except sauerkraut and roughly mix together. Form a well in the centre and pour in butter and beer. Stir in towards centre with a wooden spoon to form a dough. Add sauerkraut and mix thoroughly.

Transfer to prepared tin and bake for about an hour until a skewer inserted into loaf in two or three places comes out clean.

Turn out onto wire rack to cool. Best served warm, when the caraway flavour and aroma is strongest.

About the recipe:
I first sampled a similar bread some years ago when I was employed at a company that imported and distributed continental food products into the UK. I could not quite put my finger on the different flavour and was amazed when told the ‘secret’. Although this uses rye flour as the lesser part, most of the flour is ordinary bread flour as rye flour alone gives a poorly textured and flat loaf (it provides no gluten).

Although this uses baking powder to provide some rise, the sauerkraut (or specifically the bacteria responsible for the fermentation of cabbage to sauerkraut) and the beer also help with the rise and provide texture and flavour to the bread. The sauerkraut adds character to the bread. I also know of a recipe that uses the liquor from the sauerkraut alone instead of yeast, but have been unable to find it.

Caraway seeds are commonly used in many rye breads to add a characteristic touch, but are also often added to sauerkraut as well. In this recipe you find both combinations.

Preparation time:
ca. 25 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a