Deli Rye Blitz Bread Recipe | King Arthur Baking
In addition to some rye flour, this easy flatbread also relies on seasoning to impart its rye flavor; the sauerkraut topping makes it a good choice for a Reuben on fresh-baked bread.
Ingredients
- 3/4 cup (135g) drained sauerkraut (reserve the juice), rinsed and squeezed dry
- 1 1/4 cups (283g) water, warm
- 1/2 cup (113g) sauerkraut juice
- 3 tablespoons (35g) vegetable oil
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
- 1 cup (106g) King Arthur Organic Medium Rye Flour
- 1/2 teaspoon table salt
- 1 teaspoon caraway seeds
- 1 tablespoon mustard seeds
- 2 teaspoons King Arthur Deli Rye Flavor or 4 teaspoons onion powder
- 1 tablespoon instant yeast or active dry yeast
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