Sauerkraut bread (Sauerkrautbrot) from The Rye Baker: Classic Breads from Europe and America (page 212) by Stanley Ginsberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on March 09, 2022

    Surprisingly mild in taste, but a very pleasant, light crumb and good flavor. The parts with sauerkraut did end up a bit mushy after sitting - might be better to dry the sauerkraut before adding. Didn’t rise much, but overall a pleasant bread.

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