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I love the moisture and texture of the dough. I was a little short on sauerkraut so I added a little chopped onion to make up the differenct. I didn't have rye flour so I used graham. It will be even better with rye!!!!! Nice First use as crust for ham/swiss pizza with Mango Ketchup (Mango Ketchup) as sauce. .

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Ambervim June 13, 2012

The beauty of this bread is that it freezes well. I use the bread machine dough cycle, then bake it in the oven, cool it, slice it and freeze it. It's a delicious rye with a slightly tangy flavor and adds a special touch to ruben sandwiches. Thank you Vino Girl.

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Kendra Jean's Kitchen January 03, 2010

This bread was out of this world! We only used 1/2 cup of rye flour. It had a perfect, light rye taste. I think next time I we are going to add more sauerkraut. My family is German so we LOVED LOVED LOVED this bread! A new Christmas tradition for us. I think I might even try this recipe and use all bread flour. Peace & Love

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Hippie Girl December 24, 2009

This bread is fantastic! My mom made this loaf on the dough cycle in the bread machine and then shaped and baked it in the oven. It turned out tender and full of flavor. There is a slight hint of sauerkraut, but you would never guess it if you didn't know it was there. This is my new favorite rye bread.

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Chris from Kansas September 06, 2005
Sauerkraut Rye Bread