Sauerkraut Rye Bread
picklepackersinternational.org
Explore the tangy delight of Sauerkraut Rye Bread with our recipe from Pickle Packers International—featuring fermented vegetables and traditional flavors!
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Cooking tools:
- Pastry brush
- Cooling rack
- Razor blade
- Kitchen towel
- Plastic wrap
- Wooden spoon
- Baking sheet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Oven
Ingredients
- 3 cups whole rye flour
- 1 envelope dry yeast
- 2 cups warm water
- 1-1/2 cups sauerkraut (undrained)
- 2 Tbs. vegetable shortening
- 1-1/2 Tbs. caraway seeds
- 2 tsp. salt
- 4 4-1/2 cups unbleached flour
- 1 egg white
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