Sauerkraut Pumpernickle Rye Bread

16 years ago

Seeing Annie's rye bread made me think of a bread I used to buy at the Minneapolis Farmer's Market. One of the breads this baker made was a really dark pump/rye bread with sauerkraut in it. You could not see the kraut, but it made the bread incredibly moist. Unfortunetely the bakery went out of business a couple of years ago. I've talked to other bakers at the market and no one seems to be interested in making this bread.

Too bad because the place only made the bread 3 days a week. They were always sold out at the market by 9:00. And one Saturday in the winter I went to the store 7:00am when they opened. They baked the bread at 4:00am on Friday nites. There were at least 30 people ahead of me waiting to buy this bread.

Has anyone ever had any bread like this? I've seen a couple of bread recipes on the internet, but none look very dark - more like a light rye.

Teresa

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Comments (4)

empress
16 years ago
Teresa,

I compared rye bread recipes and they are all similar, with dark rye flour and molasses, which seems to result in the lighter rye bread. The darker bread recipes almost all include the addition of about 2 tablespoons to 1/4 cup of cocoa.

I'll bet if you add some cocoa to whichever sauerkraut rye bread recipe you choose, it will be as dark and have the richer flavor you are looking for.

Good luck.
grainlady_ks
16 years ago
Here's a recipe for Sauerkraut Rye Bread that appeared in the premier issue of Taste of Home's QUICK COOKING. It was a favorite of the people I used to make bread for in exchange for farm fresh eggs. It's a light rye, but as empress pointed out, dark rye breads are a matter of ingredients that make it dark - cocoa, coffee, etc. If it isn't THE rye bread you are looking for, perhaps it will give you enough information to adapt another recipe.

-Grainlady

SAUERKRAUT RYE BREAD
(from Mary Kelly of Hopland, California)

3/4 c. plus 1 T. water
2 T. molasses
2 T. butter or margarine, softened
1 c. sauerkraut, well drained and chopped
1 T. caraway seed (I reduced the amount to 1 t. and ground the seeds - some people don't like the seeds but love the flavor)
2 T. brown sugar
1-1/2 t. salt (I reduced it to 3/4 t. due to the salt in the sauerkraut)
1 c. rye flour (I use freshly-milled rye flour)
2 c. bread flour (I used 1 c. freshly-milled whole wheat flour and 1 c. bread flour plus 1/4 t. ascorbic acid)
2-1/4 t. active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select the basic bread setting. Choose light crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing: add 1-2 T. water or flour if needed. Yield: 1 loaf (2-pounds).

(Grainlady note: I mix the dough in the bread machine and remove it after the kneading is complete. Place the dough in a dough rising bucket and allow the dough to almost double. Bake the bread in a 375Â°F preheated oven until an internal temperature of 200-205Â°F when checked with an instant read thermometer.)
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Lucky you with garden veggies. Here its still a long way off. Temps outside last night about 1 degree F, and right now its only 12 degrees and very windy. The rye flour coms in two types, light and dark, te dark is a bit stronger tasting. NEVER use all rye flour for ry bread, as its just too heavy, and has nearly zero gluten. Here, I don't measure the gluten and use quite a bit of it. Wheat germ is only a small part of the wheat kernal, and can go rancid very quickly. Gracked wheat is the whole wheat kernal that is broken open. Gran is the outer coating of wheat, and cracked and whole are the same thing, except the call the whole wheat a 'berry'. These, added to bread in their dry state are going to be VERY hard, unless you chop tem in a food processor (hence, cracked wheat). Soy flour is nice for anyone that is alergic to wheat, but keep in mind it also has very little gluten of the type that gives dough elastic properties. Suggest you give that sour rye flavor additive a try. The have warnings on the outside about being a very strong acid, which it is. Only a small amount is needed. One interesting note about doughs, I am now starting to taste the raw dough and seeing if it has enough salt, and flavor before its finally risen. Some breads do well with just a single rise if you like big holes in them, but they do need more kneading first. I was also considering starting a a champagne yeast starter like a sourdough starter, by using the store bought yeast, add it to some whole wheat flour and get it bubble a day or two, just like the sourdough. Additinally, there is no reason why you can use sour dough as a base for your rye bread, as sourdough can still be made in a large batch, then add just rye flour to it for the final bread. Funny you should mention creamed cheese on bagels. Thats exactly what my mom did for many years. She had my dad buy her big tubs of yogurt which she strained and made into cheese, then he would go to the big bagel bakery in Chelsea where they were making bagles from 5am to 1 pm, and the line went out the door.
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Teresa_MN
Original Author
16 years ago
Thanks so much! I am going to try this soon!
Teresa_MN
Original Author
16 years ago
Thanks so much! I am going to try this soon!

Sauerkraut Pumpernickle Rye Bread

Comments (4)

empress

grainlady_ks

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Sauerkraut Pumpernickle Rye Bread

Comments (4)

empress

grainlady_ks

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