Description
This makes two beautifully golden free formed loaves.
Ingredients
Scale
- 5 1/2 cups flour (you may not use it all)
- 1 cup rye flour
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 packet dried yeast
- 3/4 cup sauerkraut (drained)
- 2 cups warm water (105 –110 F)
- 1 tablespoon cornmeal
- 1 egg
- 1 tablespoon milk
- 2 teaspoons caraway seeds (optional)
Instructions
- To a food processor, add 4 1/2 cups flour, rye flour, salt, sugar, yeast, and sauerkraut. Process until everything is well combined.
- Through the feed tube, slowly add the water, processing until the mass comes together in a ball.
- The original recipe has you adding additional flour 1 tablespoon at a time until the dough no longer sticks to the side of the food processor bowl. I loved how quickly this came together in my food processor, but I worried about damaging the motor, so I dumped my sticky dough on the counter with 1/4 cup of flour and kneaded it for about 5 minutes. It may be that I used less flour than the full 5 1/2 cups because my kraut was well squeezed.
- Generously grease a large bowl, add the dough to the bowl and turn it upside down, so you have greased the top of the dough. Cover and leave in a warm spot until doubled in size which should take about an hour.
- This can be baked as one large loaf or two smaller loaves. I cut the dough in half and using my hands shaped each half into a rectangle, probably 9 x 12 inches, start at the smaller end and tightly roll into a spiral. Tuck the ends underneath and place on a baking sheet which you have greased or lined with parchment paper and sprinkled with cornmeal. Cover and let rise for about an hour, until doubled in size.
- Preheat the oven to 400 F. Whisk together the egg and milk, brush the top and sides of the loaves. Sprinkle with caraway seeds if you’re using them. Make 5 diagonal slashes across the loaves with a sharp knife.
- Bake for 20 minutes. Reduce the heat to 350 and bake for another 10 – 15 minutes. The bread should sound hollow when you tap the bottom, and the internal temperature should be between 195 and 200. Cool before slicing.
Notes
If you don’t have a food processor or your work bowl is too small, finely chop the sauerkraut, and prepare as you would any other bread dough, in a mixer with a dough hook or in a bowl with a wooden spoon.
Keywords: Polish Sauerkraut Bread Rye