Sauerkraut黑麦食谱

Directions

1. 1.

   轻轻润滑8 1/2 x 4 1/2英寸面包盘。

2. 2.

   Combine the sauerkraut, water, and pickle juice in a blender or food processor, and process until the kraut is finely chopped.

3. 3.

   将切碎的酸菜及其液体与剩余成分结合在一起，剧烈搅拌以制成易碎的混合物。它不会在一起。让混合物休息45分钟；这将使面粉有机会吸收一些酸菜的液体。面团的休息时间后，直到您的凝聚力，非常僵硬的面团。这个面团不会很弹性。没关系。让面团在一个润滑的碗中升起1至1 1/2小时；它根本不会上升。

4. 4.

   Turn the dough out onto a lightly oiled or lightly floured surface, and shape it into a log. Place the log in the prepared pan, cover the pan with a proof cover or greased plastic wrap, and allow the loaf to rise until it’s crested about 1 inch over the edge of the pan. This will take 1 1/2 to 2 1/2 hours. Be aware that this bread has very little oven spring, so what you see when you put it in the oven is pretty much what you’ll get coming out of the oven. During the last part of the rise, preheat the oven to 350˚F.

5. 5.

   Uncover and bake the bread for 20 minutes. Tent it lightly with foil and bake until its internal temperature registers 190˚F on an instant-read thermometer, 25 minutes more. Remove it from the oven, and after a minute or so turn it out onto a rack. Cool the bread for 30 minutes before slicing.