Sauerkraut Rye - no knead

Prep Time: less than a minute

Servings: 6

Uploaded by:
   Warren Prince

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1150gramsFlour, All Purpose
900gramsFlour, White Rye
80gramMilk Powder
68gramCaraway Seedstoasted
1/2teaspoonGinger, Ground
115gramOil, Vegetable
800gramsSauerkrautabout, chopped



Mix all the dry ingredients in a plastic dough box. Add liquids and sauerkraut. Assumption is made that the squeezed kraut will yield about 2/3 pound of liquid.


Following the normal no-knead method, combine the ingredients.


Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Yes, 4 times, as this seems to use the extra folding to build the gluten.
Wait 2.5 hours and turn out onto floured work table.


Pre-shape into approximately 1.5 pound loaves. Let rest about 10 minutes, and shape.


Allow to rise for about an hour.
Optionally, make a slurry out of cornstarch and water. Cook to thicken. Use this slurry to brush loaves, and sprinkle with more caraway seeds.
Bake at 425 with steam.

1 comments: (You must be logged in to leave a comment.)
Warren said,
11 months ago
Sauerkraut Rye - no knead

The salt content had been .45 gram or 1/4 teaspoon. That was obviously incorrect. Since there is over 2K of flours, I'm guessing that there should be no decimal point and 45 grams would be correct.

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