How to Cook Sauerkraut Onion Bread in 5 Minutes

Updated
2 min read

Sauerkraut onion bread –Hey y’all! Today, we’re diving into a delicious recipe that’s all about bringing warmth and comfort to your kitchen. We’re talking about a tasty sauerkraut-onion sourdough bread that will have your taste buds singing and your family coming back for seconds. This bread is not just a meal; it’s a celebration of flavors that blend together perfectly. So, let’s get right into it!

Bochenkowo: Sauerkraut-Onion Sourdough Bread

Check out this beautiful loaf!

Sauerkraut-onion sourdough bread

Ingredients:

  • 2 cups sourdough starter (active)
  • 1 cup warm water (about 110°F)
  • 3 cups all-purpose flour
  • 1 cup sauerkraut (drained and chopped)
  • 1 medium onion (finely chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1 teaspoon caraway seeds (optional)

Instructions:

  1. In a large mixing bowl, combine your active sourdough starter and warm water. Stir it up until well mixed.
  2. Add in the olive oil, sugar, and salt. Mix until everything is combined smoothly.
  3. Slowly add in the flour, one cup at a time. Mix with a wooden spoon or your hands until a shaggy dough forms.
  4. Fold in the chopped sauerkraut, onion, and caraway seeds (if you’re using them). Make sure they’re evenly distributed throughout the dough.
  5. Once the dough is mixed, turn it out onto a lightly floured surface. Knead it for about 6-8 minutes until it’s smooth and elastic. If it’s too sticky, you can sprinkle a little extra flour while kneading.
  6. Shape the dough into a ball and place it in a greased bowl. Cover with a clean cloth and let it rise in a warm place for about 2 hours, or until it has doubled in size.
  7. After it’s done rising, punch it down to release the air. Then, shape it into a loaf and place it in a greased loaf pan or onto a baking sheet lined with parchment paper.
  8. Cover the loaf and let it rise again for about 1 hour, or until it has puffed up nicely.
  9. Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until it’s golden brown and sounds hollow when you tap on the bottom.
  10. Once baked, let it cool on a wire rack before slicing.

There you have it, folks! A delicious, homemade sauerkraut-onion sourdough bread that’s perfect for any occasion. Serve it fresh with butter, or use it to make some killer sandwiches. Enjoy every bite!