sauerkraut rye bread

Too much sauerkraut in fridge, rye berries in cupboard.  This is being made.

Ingredients

• 1 1/2 tsp Yeast
• 3/4 cup Water (I substituted 1/2 c. yogurt for water) 
• 1 cup sauerkraut drained and chopped 
• 1 1/2 Tbsp Molasses
• 2 cups Unbleached White All-Purpose Flour (I used 1 c. whole wheat freshly ground) - 120 grams
• 1 cup Organic Dark Rye Flour (freshly ground rye berries) - 102 grams 
• 1 1/2 tsp Salt (adjust based on salinity of sauerkraut)
• 1 1/2 Tbsp Brown Sugar
• 1 1/2 Tbsp Butter
• 1 Tbsp Caraway Seeds

Instructions

1. Over 1/4 c. warm water, sprinkle yeast.  Let it "bloom" (about 5 minutes).  Add molasses and brown sugar.
2. Add melted butter and rest of liquid to yeast water.
3. Combine in separate bowl all other ingredients.  Add in yeast mixture and mix well.
4. Knead 8-10 minutes.
5. Place in a lightly greased bowl, cover and let rise in a warm place until doubled (approx. 1 hour). 
6. Punch down, cover and let rise until doubled again (approx. 30 - 40 min). Form loaf and place in a greased 9 x 5 x 3-inch bread pan. Lightly grease top of loaf. Cover and let rise in a warm place until doubled (approx. 45 minutes). 
7. Bake at 375°F for about 45-55 minutes. Thump top of loaf. A hollow sound indicates a properly baked loaf. Turn out of pan, cover with a towel and cool before slicing.