Sauerkraut Rye Bread - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
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.
In saucepan, heat water and oil until warm (120\u00b0 to 130\u00b0).
Add to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in sauerkraut, remaining rye flour and enough remaining all-purpose flour to make a firm dough.
Knead on floured surface until smooth and elastic, about 5 minutes.
Divide into 2 parts.