Sauerkraut Rye Bread

• 2 1/2 to 3 c. all-purpose flour
• 2 c. medium rye flour
• 2 pkg. Red Star dry yeast
• 1/2 c. nonfat dry milk
• 1 Tbsp. whole caraway seed (optional)
• 1 1/2 tsp. salt
• 1/4 c. ginger
• 1 1/4 c. water
• 2 Tbsp. sugar
• 2 Tbsp. oil
• 8 oz. undrained sauerkraut

1. Preheat oven to 375u0b0.
2. In a large mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup rye flour, yeast, dry milk, sugar, caraway seed, salt and ginger; mix well.
3. In saucepan, heat water and oil until warm (120u0b0 to 130u0b0).
4. Add to flour mixture.
5. Blend at low speed until moistened; beat 3 minutes at medium speed.
6. By hand, gradually stir in sauerkraut, remaining rye flour and enough remaining all-purpose flour to make a firm dough.
7. Knead on floured surface until smooth and elastic, about 5 minutes.
8. Divide into 2 parts.

allpurpose, medium rye flour, red, nonfat dry milk, caraway, salt, ginger, water, sugar, oil, undrained sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022746 (may not work)