Hearty Rye Bread

This bread machine rye bread has a trick up its sleeve: a spoonful of drained sauerkraut mixed right into the dough. It sounds odd, but the fermented cabbage adds a subtle tang and extra moisture that keeps the crumb soft for days.

A three-flour blend of all-purpose, bread flour, and rye flour gives the loaf structure without going brick-dense. Caraway seeds punch through with that classic deli-rye flavor you’re probably craving.

The bread machine does all the kneading and rising, so your only job is measuring and pressing Start. Use the WHITE cycle, not the wheat cycle, since the rye flour percentage is low enough that the standard timing works best.

Pro Tips

• Drain the sauerkraut well and squeeze out excess liquid. Too much moisture throws off the flour-to-water ratio and you’ll get a gummy loaf.
• Add ingredients in the exact order listed. Most bread machines need liquids on the bottom with yeast on top to prevent early activation.
• Let the loaf cool completely before slicing. Rye bread is especially gummy when warm and needs that cooling time to set its crumb.

Variations

• Replace margarine with butter for richer flavor if dairy isn’t a concern.
• Add a tablespoon of cocoa powder and a splash of molasses for a pumpernickel-style dark rye.
• Toss in a handful of toasted sunflower seeds for crunch and nuttiness.