The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 14, 2010
This is the loaf that all others should be measured by. Excellent!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 13, 2009
My husband rates this 3 Stars...said it was "Nothing to write Home about"
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 10, 2009
This was delicious, my company couldn't believe it had sauerkraut and asked for the recipe. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 7, 2009
I never rate recipes however this was so easy and people raved about it! You can't go wrong with making this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 6, 2009
I made it with pickle instead of sauerkraut and whole wheat flour instead of bread flour along with the rye. Everybody thoroughly enjoyed the bread...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 10, 2009
I have made this twice this week -both times not in a bread maker. First time the bread was fantastic but I did not bake it long enough so the centre of loaf was a bit chewy but taste was great and the error was mine - 40 minutes would have been a better cooking time then 35 in my oven. I also took the advise of another writer who said she let it rise 3 times as I had the time. I would not hesitate to only rise twice if I was in more of a hurry. 2nd time I made this recipe, I formed into buns for the sausages we were cooking on the barbecue - again great taste - rose well and enjoyed by all. We make this a regular bread in our home
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 11, 2009
Wowee, wow, wow. This bread has great flavour and is incredibly moist. Truth be known, I've never had sauerkraut before, so I was very wary about baking this bread...but the flavour is subtle. I used Rye flour as directed, but used whole wheat flour instead of white bread flour. Turned out great. Will be making this again. Thank you!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 9, 2009
I was a little concerned when I removed this bread from my Wellbuilt bread machine and saw how small it was. In other instances a small loaf = doorstop. However once I tasted it, the bread was a bit dense but still acceptable. If you would like a lighter loaf, I would recommend that if your bread machine allows you to pause the stage between rising & baking, push the pause button and give it some more time. Otherwise you may simply want to switch the bread machine off, let the dough rise for an extra hour or so and then bake it in your oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 10, 2009
I loved this bread! Came out perfect from the bread machine, I got a really good rise. Might try to increase the rye a bit next time! =)
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 21, 2009
Really good recipe. I'm not a big fan of sauerkraut, but you can't even taste it in the bread. Really good and moist.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 14, 2009
Very nice flavor and quite simple.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 26, 2009
Excellent! Bread is moist with a great deep brown color, already made twice this week. I did take note of others that said not to overdrain sauerkraut. Followed recipe exactly as rec'd breadmaker for Christmas & new to breadmaking. Our favorite recipe so far!You've got to try it - don't let the sauerkraut scare you off, you can't taste it, but it gives the bread the rich flavor - 5 BIG STARS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 4, 2009
The sauerkraut keeps it moist but you can't taste it. Even when I buy rye from the store sometimes it tates like cardboard it is hard to get a moist rye but this is very good. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 24, 2009
We made hot dog buns with this recipe, and they were amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 3, 2008
Baked on 1.5lb loaf with medium setting and it came out ok, but a bit too crispy on the outside. I will try light next time. Didn’t taste sauerkraut at all. Great!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 31, 2008
This bread is *awesome* for Reuben sandwiches.
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Photo by Emmy

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Spring Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 11, 2008
We loved this bread !!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 7, 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.
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Photo by JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA
Living In: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 20, 2008
I used cumin seeds instead of caraway and the result was delicious!
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jmi

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 20, 2008
Great flavor but I'll be working to fine tune it next time I use this recipe. My loaf rose some but was a little too dense. When pressed it does not spring back; it creates a gummy spot instead. Also, I will chop the sauerkraut before use next time. The flavor is good enough to make it worth the work to find the way to make this work in my machine.
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BRR

Cooking Level: Intermediate

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