Yield: 1 Loaf
|8 ounces||Sauerkraut; preferably cold pack|
|1½ cup||Flour, rye|
|3 cups||Flour, bread|
|¼ cup||Sugar, brown, light|
|1 tablespoon||Baking powder|
|¾ teaspoon||Caraway seeds|
|4 tablespoons||Butter, unsalted; melted|
|12 fluid ounce||Beer|
|\N \N||Pat Dailey, Chicago Tribune, 13 March 1991|
Heat the oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Rinse the sauerkraut under cold water. Squeeze it with your hands to remove as much liquid as possible. Set aside.
Combine the flours, sugar, baking powder, salt and caraway seeds in a large mixing bowl. Form a well in the enter and add the butter and beer. Stir in with a wooden spoon until ingredients are combines. Add sauerkraut and mix well.
Transfer to the prepared pan. Bake until a toothpick inserted in center tests clean; about 60 minutes. Turn out onto a wire rack. This bread is best served warm.