Sauerkraut Rye

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Sauerkraut Rye

Post  Admin on Thu Sep 03, 2009 7:31 am

Sauerkraut Rye
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3/8 cup rinsed, drained sauerkraut
3/4 cup warm water
1/4 tsp dry yeast
1 1/2 Tbsp oil
1 1/2 Tbsp brown sugar
1 tsp caraway seed
2/3 cup rye flour
2 1/3 cups bread flour
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I process the flour and sauerkraut in my Cuisinart to blend the sauerkraut totally with the flour. Then combine all ingredients in a large bowl and follow the no-knead bread directions. I couldn't find the newsletter date for the directions, but you can search for "no-knead-bread" and find the directions on dozens of web sites.
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If I was making the bread in the conventional manner rather than overnight no-knead process, I would increase the yeast to 2 teaspoons.

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