Sauerkraut bread

Ingredients for 1 servings:

• 1 cube of fresh yeast (42 g)
• 1 tsp sugar
• 600 g wheat flour, wholemeal
• 1 can sauerkraut (314 ml)
• 50 g ham, diced, lean
• 1 ½ tsp caraway seeds
• 2 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

hearty side dish

Crumble the yeast and dissolve it in 100 ml of lukewarm water with the sugar. Put the flour in a bowl, make a well in the center, and pour in the yeast mixture. Stir it into the pre-dough with a little flour from the edge, cover, and let it rise in a warm place for about 20 minutes. Squeeze out the sauerkraut well and chop it roughly. Brown the ham cubes in a dry pan. Sauté the sauerkraut and caraway seeds for about 5 minutes. Let it cool. Add about 300 ml of lukewarm water, sauerkraut, and salt to the pre-dough and knead everything into a tough dough using the dough hook of a mixer. Cover and let it rise for about 30 minutes. Knead the dough again, halve it, and form two round loaves. Let it rise on a baking sheet lined with baking paper for about 30 minutes. Then bake in a preheated oven (200 °C, fan oven 175 °C) for 50-60 minutes. For a nice crust, place a bowl of water in the oven.