Sauerkraut Rye Bread Recipe Reviews - Allrecipes.com (Pg. 6)
Photo by LynnInHK
Reviewed: Jun. 27, 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.
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Photo by LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA
Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Mar. 18, 2005
Very tasty - my family was surprised when I told them it was made with sauerkraut. Left out caraway seeds because we don't like them so ours probably wasn't as pungent as usual.
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Reviewed: Mar. 17, 2005
A delicious tangy and chewy bread.
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Reviewed: Jan. 6, 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.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 29, 2000
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!
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