the sauerkraut adds a fantastic twist to an otherwise simple rye bread recipe. i tweaked the instructions a bit - added just 1/2 tsp yeast and let the dough rise for a much longer time -- 8 hours, punching 3x in 2-3 hour intervals -this gives it more flavor and a wonderful chewey texture. baked at 350 for 45 min. it came out with crisp, thick crust but packed and slightly moist inside -- just as i want my bread to be.... who says that bread is best eaten 12 hours after taking it out of the oven? this one won't even last that long in my kitchen...it's that good!

Reviewed On: Mar. 26, 2008