Sauerkraut bread for the bread maker

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 200 g wheat flour type 1050
• 200 g rye flour type 1150
• 1 ½ tsp dry yeast
• 2 tsp salt
• 1 tbsp sugar
• 1 sachet of sourdough (75 g for 500 g flour) or 2 tsp sourdough powder
• 350 ml water
• 1 class can/n sauerkraut (285 g drained weight)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 15 minutes

simple, with sourdough

Rinse the sauerkraut and let it drain, then squeeze it dry in a kitchen towel. Chop it again with a sharp knife (otherwise, the bread will be too long). Add the flour, yeast, salt, sugar, sourdough, and water to the BBA. Set the program for wheat bread, select the bread size “large,” and press crust setting 2. Start the program. After the first rise and stirring again, add the sauerkraut when the BBA beeps. Tip: If the BBA is having trouble kneading (the dough will become a little runny), use a wooden stick to push the dough from the edge a little.