Reviewed: Apr. 11, 2009

Lovely! A very nice savory bread with a nice texture. Didn't rince the saurkraut, though I drained it well and substituted butter for margerine.

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RDWIESER

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Reviewed: Feb. 14, 2008

This coarse textured bread is delicious! Smells of sauerkraut, onion and caraway all form a pleasant aroma. I made this by hand, so I baked it at 375 for about 35 minutes. We will be making this again!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Dec. 22, 2007

I prefer (and enjoy) making bread the old-school way, so I didn’t use a bread maker for this recipe. It was delicious! I used a little bit more sauerkraut and onion than called for (I wanted to use up what I had) and I found the flavors quite complementing. This bread was perfect for sopping up the meatball stew I served it with! Thanks, Jeff!

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Lu loves to cook!

Living In: Seattle, Washington, USA

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Reviewed: Nov. 27, 2007

great bread! I made it in the machine: it really is amazing, the taste is unique and nobody could tell the sauerkraut at all. Don't change a wink!

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Reviewer:

ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Dec. 2, 2005

Made this bread by hand, very flavorful, great toasted and spread with butter. Everyone commented on how hearty it was with the rye and how it made the entire house smell wonderful!

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ILEAN811

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Reviewed: Feb. 11, 2002

This hearty bread is so flavorful. I wouldn't change a thing! I've made it by hand also and my whole family loves it; a great accompaniment for stew. An excellent choice for making rhuben sandwiches:)

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