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Sauerkraut Rye Bread

2 1/2 to 3 cups all-purpose flour
2 cups medium rye flour
2 packages instant dry yeast
1/2 cup nonfat dry milk
2 tablespoons sugar
1 tablespoon whole caraway seed
1 1/2 teaspoon salt
1/4 teaspoon ginger
1 1/4 cup water
2 tablespoons oil
8 ounces sauerkraut, undrained and at room temperature

In a large mixed bowl, combine 1 cup all-purpose flour, 1/4 cup rye flour, yeast, dry milk, sugar, caraway seed, salt and ginger; mix well.

In a saucepan, heat water and oil until warm (120 to 130 degrees). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in sauerkraut, remaining rye flour and enough remaining all-purpose flour to make a firm dough. (The amount of flour will depend on how much juice the sauerkraut has). Knead on floured surface until smooth and elastic, about 5 minutes.

Divide into two parts. On a lightly floured surface, roll or pat each half to a 14-by-7-inch rectangle. Starting with shorter side, roll up lightly, pressing dough into roll with each turn. Pinch edges at ends to seal. Place in greased 8-by-4-inch loaf pans. Brush dough lightly with oil. Cover; let rise in warm place until light and doubled, about 1 hour. Bake at 375 degrees for 35 to 40 minutes until loaves sound hollow when tapped. If too dark, cover with foil for the last 10 to 15 minutes of baking. Remove from pans; cool. Makes 2 loaves.

"One Nation Under Sauerkraut"
by Dennis E. Dalton

Thursday, December 28, 2000



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