German Rye Bread

Preparation info

  • Makes


    1½ pound loaves
    • Difficulty


Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

  • About

This is a novel rye bread, using that most German of flavors, sauerkraut, to give both moistness and a distinctly sour flavor. Sour cultures are often used in rye breads; most bakeries keep a sourdough sponge going for such purposes, because rye is complemented by the sour flavor. Sauerkraut provides that without the need for a sourdough culture. Commercial sauerkraut is very salty so there is no additional salt in the recipe. This bread makes a wonderful accompaniment to pork dishes, sauerbraten, or pot roast.