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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68 users found this review helpful

Reviewer:

MLUCAS

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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55 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: 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.

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40 users found this review helpful

Reviewer:

Tomi Fumimoto

Reviewed: 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.

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29 users found this review helpful

Reviewer:

FRAMBUESA

Cooking Level: Expert

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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22 users found this review helpful

Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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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10 users found this review helpful

Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: 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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9 users found this review helpful

Reviewer:

GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Katy, Texas, USA

Reviewed: Aug. 22, 2006

Nice rye bread. The bread had a medium density with a light rye flavor. The bread was small and compact from the bread machine. I liked the flavor and texture. Will make again.

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9 users found this review helpful

Reviewer:

MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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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8 users found this review helpful