Recipe - Sauerkraut Rye Bread

Three fourths cup Water
2 cup Bread flour
1 cup Rye flour
1 One half teaspoon Salt
1 One half tablespoon Brown sugar
1 One half tablespoon Molasses
1 One half tablespoon Butter or margarine
1 cup Sauerkraut; squeezed,
well drained and chopped
1 tablespoon Caraway seed
1 One half teaspoon Active dry yeast; Red Star

P Place all ingredients in bread pan in order listed, or in the order
recommended for your machine. Set controls for whole wheat bread with
medium crust and start machine. Makes one 1.5pound loaf. NOTE: Because the
moisture content of the sauerkraut may vary, you might have to add a bit
more bread flour. Check the dough after about five minutes of kneading and
if it is sticky and has not formed into a ball, sprinkle in more flour a
tablespoonful at a time until it is firm enough.

Mary Haunreiter, from Bread Machine Magic, Rehberg and Conway

From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe)
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Bread Machine Magic, Rehberg and Conway