Sauerkraut Rye Bread (sugar Free)

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• 2 cups whole rye flour
• 1 tablespoon dry active yeast (one package)
• 1 1/2 cups warm water
• 1 1/2 cups sauerkraut (undrained)
• 1/2 cup warm water
• 2 tablespoons vegetable shortening
• 1 1/2 tablespoons caraway seeds
• 2 teaspoons salt
• 1 cup whole rye flour
• 4 -4 1/2 cups unbleached flour
• 1 egg

Recipe

• 1 sponge (6-18 hours in advance): in a large bowl, mix 2 cups of rye flour, yeast and 1 1/2 cups of water until smooth.
• 2 cover with plastic wrap and let stand at room temperature for at least 6 but no more than 18 hours (the mixture rises and falls as it ferments but should appear as a soft doughy mass when ready).
• 3 add sauerkraut, 1/2 cup warm water, shortening, caraway seeds, salt and 1 cup of rye flour; mix well with wooden spoon.
• 4 gradually stir in 3 cups of the unbleached flour to make a stiff dough (the dough will be quite sticky at first, becoming smoother and more elastic as flour is added in next steps).
• 5 turn dough out onto floured surface and knead for 10 minutes, adding enough of the remaining flour to keep dough from sticking.
• 6 knead until smooth, elastic and no longer sticky.
• 7 place dough in large clean bowl; cover and let rise in a warm place until almost tripled in volume (1 1/2 to 2 hours).
• 8 punch dough down; divide in half.
• 9 knead each piece a few times, then shape into smooth round or oval loaves.
• 10 place each loaf on a greased cookie sheet; cover loosely with a towel and let rise until almost double in volume (about 50 minutes).
• 11 preheat oven to 400 degrees.
• 12 brush top and sides of loaves with the beaten egg .
• 13 make 3 to 4 slashes, 1/2-inch deep, on surface of loaves with a very sharp knife.
• 14 bake on middle rack in oven for 35 to 40 minutes or until crust is golden brown and loaves sound hollow when tapped.
• 15 slide onto cooling rack.
• 16 can be served slightly warm or completely cooled.