Sauerkraut Potato Rye Bread
(Crusty German Style Rye)
Submitted by Barbara Johnson
¾ cups starter
1 teaspoon yeast
¼ cup black strap molasses
2 T golden king syrup
1 T sea salt
1 2/3 cup water (105-115 degrees)
2/3 cup wheat berries
2/3 cup rye berries
1/3 cup sauerkraut (I use homemade)
4 ½ cups white high gluten flour
1 teaspoon caraway seed
1 small red potato cooked and mashed
Grind wheat and rye grain.
Cook the potato until soft
Combine molasses, syrup, kraut, potato, caraway, salt, and some of the water. Heat in the microwave and set aside to cool, and add the rest of the water to get the temperature to about 110 degrees.
In the mixer bowl, place the starter and the yeast.
Mix in the molasses mixture and the flour and the ground grain. This should be done slowly and the result a nice dough. Add more flour if it is too sticky.
Place dough in a greased bowl for rising and cover with plastic wrap.
Let the dough rise 2-3 hours.
Punch down and form loaves.
Place loaves in prepared pans and rise until doubled, about 2 hours.
Preheat oven to 450 degrees. Spray the oven with water and close for 1 minute.
Place loaves in the oven and bake about 45 minutes. Check after about 20 minutes. If browning too quickly, turn the heat down to 400 degrees.