Sauerkraut – Rye Bread

I’ve made this bread using both commercial yeast as well as using a sourdough starter exclusively for a naturally leavened loaf.  While the sauerkraut together with the caraway seeds are at the forefront of this bread the use of the starter cannot help but add complexity to the loaf.  If you are not already nourishing your own starter, a good source for info can be found at The Fresh Loaf.  I used Debra Wink’s recipe for my starter with success after multiple failures with other recipes.  After about 4 days you will have a successful starter, at which point you can proceed with the recipe.

Firm Starter

• 2/3  cup  Barm
• 1/2  cup  Bread Flour
• 1/2  cup  Dark Rye Flour
• 1/8 to 1/4 cup  Water at room temperature

1. Remove the barm from the refrigerator 1 hour before making your firm starter.
2. Add the flour and barm along with just enough water to form a ball.  Knead briefly just until the ingredients are hydrated.  Place in a lightly oiled bowl and cover with plastic wrap.
3. Ferment at room temperature for about 4 hours, or until the starter doubles in size.  Refrigerate overnight.

Final Dough

• 3 1/2  cups Bread Flour 
• 1 cup Dark Rye Flour
• 2  tsp Salt
• 3  tbsp Chestnut Honey
• 2  cups Sauerkraut
• 1  tbsp Caraway seeds
• 1 1/2 cups Water lukewarm (90-100 degrees F) 

1. Remove the firm starter from the refrigerator 1 hour before making the dough.  Cut the starter into 10 pieces on a lightly floured counter and leave to de-chill for an hour misted with oil and covered with plastic wrap.
2. In a large bowl stir together the flour, salt and caraway seeds.  Add the starter, honey and enough water to form a ball.  Knead until ingredients are hydrated, about 5 mins. Dry the sauerkraut as much as possible using paper towels.  Stretch the dough out flat on the counter.  Add half the sauerkraut, then fold the dough over and knead a few times.  Repeat the process with the remaining kraut.  Place the dough in a lightly oiled bowl,cover with plastic wrap and ferment at room temperature for 3 to 4 hours or until the dough has doubled in size.
3. Carefully remove the dough from the bowl and divide into two equal pieces.  Shape the dough into your desired loaf shapes.
4. Proof in brotforms or on a parchment lined baking sheet dusted with cornmeal.  Mist the exposed dough with spray oil and cover with plastic wrap. Proof for 2 to 3 hours or place in the refrigerator overnight.  If retarding overnight, remove them from the refrigerator at least 4 hours before baking.
5. Preheat your oven to 450 degrees F for a least 45 mins before baking if using a baking stone (if not using the baking stone preheat your oven until it reaches temperature).  Place a steam pan in the oven to preheat as well.  Remove the plastic wrap from the dough 10 mins before baking.
6. If the dough was proofed in a basket, gently turn it out onto a parchment lined baking sheet dusted with cornmeal.  If you are not using a baking stone, bake the loaves directly on the sheet  pan.  Just before placing in the oven score the loaves.Then slide onto the baking stone.  Quickly pour 1 cup hot water into the steam pan and close the door.  After 30 seconds mist the dough with hot water.  Repeat twice more at 30 second intervals.  Bake the loaves for 15 mins then lower the oven temp to 425F, continue baking for 25 mins or until the loaves are a rich brown colour and register 205 degrees F in the centre.
7. Transfer the loaves to a cooling rack and allow to cool for at least an hour before slicing.  

This bread has quickly become a family favorite and is an excellent way to use some of your home canned Sauerkraut.