Rye Bread
1/2 cup warm water
1 pkg. active dry yeast
1 1/2 cups warm milk
1/4 cup sugar
1/4 cup vegetable oil
1 egg
1 1/2 teaspoon salt
1 tablespoon caraway seeds
1 1/2 cup sauerkraut, rinsed, drained and chopped
1 2/3 cups rye flour
5 1/2 cups all purpose flour
Dissolve yeast in warm water. Add milk, sugar, oil, egg,
Salt, caraway seeds, sauerkraut and rye flour.
Mix well with electric mixer. Gradually add all purpose flour to make a soft dough. Turn out on floured surface and knead remaining flour in. Place in greased bowl and let rise until double in bulk. Punch down and form into 2 loaves. Bake in 350 degree oven for 45 minutes.
Steinfeld's