3 cup white flour
1 cup plus 2 tb. rye flour
1 tbsp yeast
4 tbsp gluten flour
4 tbsp sugar
2 1/2 tbsp dry milk
2 tbsp veg. oil
1 1/2 tsp salt
1 cup sauerkraut, put in strainer pushing w
1 1/4 cup water, warmed
Directions
Put all in Bread machine according to manufacturers' instructions.
Select White Bread Cycle. 1 tb of caraway may be added at the beep!
Note: George loved this. Delicious served with Roast Pork or Ruebens!
Servings: 10 servings
Lisa's Kraut Rye Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; German
The History of Recipes
It is possible to read the history of meal recipes way back into history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these early cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
Progressing into Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius tells us how the ancient cooks used many aromatic flavours, including some familiar names for example bay, rue and dill. Later on in the 1400s, people returning from the crusades brought us many foods and spices from the East, including coriander, parsley, and rosemary. These new spices and herbs created an eruption in books on cookery, many of which still exist in private libraries. By the advent of the twentieth century, cookery books were in high demand, as a result of increased literacy, more leisure time and disposable income. |
We hope you enjoy this Lisa's Kraut Rye Bread recipe.
