Ingredients

  • 350 milliliters buttermilk scalded
  • 220 milliliters water cold
  • 30 grams yeast
  • 40 grams honey
  • 4 eggs beaten
  • 1 ⅔ kilograms whole wheat flour
  • 40 grams vegetable oil
  • 470 grams sauerkraut drained
  • 60 grams carrots grated
  • 2 teaspoons honey
  • 1 teaspoon pepper
  • 1 ⅓ tablespoons salt
  • 1 teaspoon caraway seed

Directions

1. In a large bowl add yeast to buttermilk, water and honey and let dissolve.
2. Add eggs then enough flour to make a thick batter. Stir well and let stand 20 minutes.
3. Stir batter vigorously for 1 minute, then add oil and enough flour to form a thick dough. Knead until smooth and elastic. Place dough in clean, oiled bowl. Cover and let rise for 40 minutes.
4. Punch down dough, then cover and let rise an additional 30 minutes.
5. While dough is rising the second time, combine carrots, sauerkraut, honey, pepper and salt in a small pan. Cook this mixture uncovered until sauerkraut looses its tartness, for about 10 minutes. Stir frequently. Remove from heat and drain for 10 minutes.
6. Lightly oil a baking sheet and preheat oven to GM 4/ 175*C/350*F. Separate dough into 2 balls and roll out into a rectangle. Place one rectangle on baking sheet and spoon sauerkraut mixture on top of it. Top with second rectangle. Pinch edges together. Sprinkle with caraway seed. Let rise for 10 minutes.
7. Bake bread until browned, about 45 minutes. It should lift easily out of the pan. Let cool on a rack, and then slice into thick wedges.
8. This bread improves as the days progress. Only the most revered family member has the priviledge of eating the last piece. The bread bakes like a huge sandwich and can be served as a main course or quick snack, cut into sandwich-sized wedges.

Notes
Serving Ideas:Original serves 8.


Categories
Bread
Keywords
Bread
MacGourmet downloadUkarainian Sauerkraut Bread. To import, drag image to your MacGourmet recipe box.