Sauerkraut Rye Bread Recipe -
Sauerkraut Rye Bread Recipe
  • READY IN 3 hr

Sauerkraut Rye Bread

Recipe by  

"This bread is very moist and tasty. Who doesn't love the mouth-watering aroma of sauerkraut?"

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 50 mins

    3 hrs


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread Cycle; press Start.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2004

Great recepie. I love this bread with onion soup or for a ruben sandwitch. Just be sure to make sure the sauerkraut is very drained. The extra moisture will make your bread machine mix too wet. ENJOY!

Most Helpful Critical Review
Apr 08, 2010

Baked in machine - was not done in the middle. Also was a little too sweet and didn't have much of a rye taste. Not as moist as I had hoped. Just OK. Disappointed after the rave reviews from others.

Jun 28, 2005

I'd give this recipe ten stars if I could. The sauerkraut and molasses in the bread makes it so tasty. I used it to make a reuben sandwich and hubby said it is much more flavorful than the one at our favorite deli, which uses plain rye bread. To make in oven: bake at 350F for 35-40 minutes.

Oct 17, 2005

I was looking for something very rye, and found this one. Sauerkraut is not much familiar in Japan except at German beer houses, but I have always more loved garnished sauerkraut than sausages. I failed first time, though. I think I wasn't taking much seriously the advice to have the sauerkraut well drained. So the second time, I duly followed that tip, and the result was just perfect. I just love the aroma while baking, and in my kitchen where the bread is now sitting. Thanks for this inspiring recipe.

Mar 29, 2008

I made this by hand and it came out so tasty and moist, not dry or crumbly at all. I might suggest chopping the kraut a bit before adding it so the pieces are shorter and not as stringy in the bread. Delicious on its own or as a sandwhich.

Aug 07, 2008

This is some great bread! I love the caraway and sauerkraut flavors. Next time I would probably use even more caraway and try beer instead of the water. I used the dough cycle on my bread machine, then shaped the dough into a loaf, let it rise for 1 hour, then baked at 350 F for 45 minutes. That worked perfectly. Oh, also, I was out of molasses so I used maple syrup. That worked in a pinch but I'd go for molasses next time.

Jan 08, 2004

I loved this recipe. The bread was so moist inside and had a crispy crust. Next time I make it, I will double the caraway seeds.

Apr 30, 2007

I was attracted to LynninHK's photo of this bread, and although mine didn't rise much or produce as beautiful a loaf as her picture, the bread was dense, savory, and delicious. I added a heaping tablespoon of caraway seeds because I love the aroma and 2 teaspoons of unsweetened cocoa powder to make the bread darker. Had a slice with butter straight out of the oven, then used the rest for Reuben Sandwich I, on this website.


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 433 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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