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Sauerkraut Rye Bread 2 for ABM


3/4 cup chopped and well-drained sauerkraut
1 cup water
3 tablespoons olive oil
2 tablespoons light un-sulphured molasses
1-1/4 teaspoons salt
2 tablespoons Dijon mustard
1-1/4 cups bread flour
1-1/4 cups rye flour
1 cup whole wheat bread flour
3 tablespoons gluten
1/4 cup buttermilk powder
1-1/2 tablespoons caraway seeds
2-1/2 teaspoons active dry yeast

Follow your ABM mfg.'s directions for preparation of this type of bread.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.