Sauerkraut bread

Ingredients for 1 servings:

• 15 g yeast, fresh
• 6 g honey
• 6 g salt
• 450 g sauerkraut
• 250 g flour
• 4 tbsp milk
• 1 tbsp oat flakes
• 1 tbsp dill

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

mild

Mash the yeast with salt and honey until it becomes liquid. Drain the sauerkraut and squeeze it well through a paper towel or tea towel. Then transfer it to a large bowl, mix it with the dill and oats and pour the flour over it. Mix the yeast mixture with 2 tablespoons of milk and pour it over the flour. Stir the dough well with a spoon. If the dough is too sticky, add more flour and finally knead well by hand. Let it rest for 30 minutes, knead again, form it into a loaf and place it on baking paper. Let it rise for 2 hours and then brush with the remaining milk. 15 minutes before the end of the rising time, preheat the oven to 230°C. Make sure that you have a bowl of boiling water on the bottom of the oven and an upturned baking tray in it. Place the dough, including the baking paper, onto the tray and spray it thoroughly, e.g., with a watering can across the oven. After 10 minutes, reduce the temperature to 200°C, steam vigorously again, and bake for about 45 minutes. When you tap the bottom of the loaf and it sounds hollow, it’s done. Steam vigorously again after removing it from the oven.