Recipe for Sauerkraut Rye Bread

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Yield:

Ingredients:

Amount	Ingredient
3/4 cup	chopped and well-drained sauerkraut (half of a 14.5-ounce can)
1 cup	water
3 tbl	olive oil (I used extra-virgin)
2 tbl	light unsulphured molasses
1/4 tsp	salt
2 tbl	Dijon mustard
1/4 cup	Gold-n-White flour (may substitute unbleached or bread flour)
1/4 cup	pumpernickel rye flour
1 cup	whole wheat bread flour
3 tbl	gluten flour
1/4 cup	buttermilk powder
1/2 tbl	caraway seed

Instructions:

Instructions: Place all ingredients in bread pan in order listed, or in the order recommended for your machine. Set controls for whole wheat bread with medium crust and start machine.

Makes one 1.5-pound loaf.

NOTE: Because the moisture content of the sauerkraut may vary, you might have to add a bit more bread flour. Check the dough after about five minutes of kneading and if it is sticky and has not formed into a ball, sprinkle in more flour a tablespoonful at a time until it is firm enough.

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