Ukrainian Sauerkraut Bread

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Ukrainian Sauerkraut Bread

 

1 1/2 cups scalded low-fat buttermilk

1/2 cup lukewarm water (98 to 110 degrees F)

1 package active dry yeast

2 tablespoons light honey

4 eggs

14 cups whole wheat or

unbleached white flour

3 tablespoons safflower oil

plus oil for coating pans and bowl

2 cups drained sauerkraut

1/2 cup grated carrots

1/2 teaspoon pepper

1/2 teaspoon salt

 

In a large bowl combine buttermilk, the water, yeast,

and honey. Stir

until yeast dissolves and let stand for 5 minutes.

In a small bowl beat eggs, then add to yeast mixture.

Stir in 5 to 6

cups of flour, or enough to form a thick batter. Stir

well and let stand

20 minutes.

Stir batter vigorously for 1 minute, then add 2

tablespoons of the oil

and enough flour to form a thick dough. Lightly flour

a counter or

breadboard and turn dough onto board. Knead until

smooth and elastic (5 to

10 minutes). Lightly oil a mixing bowl and put kneaded

dough into it.

Cover bowl with a dish towel and let rise for 40

minutes.

Punch dough down, then cover again and let rise an

additional 30

minutes.

While dough is rising the second time, combine

remaining oil,

sauerkraut, carrots, pepper, and salt in a small

saucepan. Cook

this mixture uncovered, over medium-high heat, for 10

minutes, stirring

frequently. Remove from heat and pour into a colander

set over the sink.

Let sauerkraut drain for 10 minutes.

Lightly oil a 9- by 12-inch baking pan and preheat

oven to 350 degrees.

Separate dough into 2 balls and roll each into a 9- by

12-inch

rectangle. Place one rectangle into the baking pan.

Spoon sauerkraut

mixture on top of it. Place second rectangle of dough

on top of

sauerkraut. Reach into pan and pinch edges of bottom

and top layers of

dough together, sealing tightly. Let it rise for 10

minutes.

Bake sauerkraut bread until browned (about 45

minutes). It should lift

easily out of the pan. Let cool on a rack, and then

slice into thick

wedges. Serves 15.

 

 

 

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