Tender Sandwich Rye Bread

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Tender Sandwich Rye Bread

star rating (8) rate this recipe »
Published prior to 2008

This moist, easy-to-slice bread fairly sings with "deli rye" flavor. And don't worry-no one will ever guess that sauerkraut's the secret ingredient that makes this bread special.

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (3 3/4 ounces) white rye flour
1/3 cup (1 1/8 ounces) pumpernickel
1/4 cup (1 5/8 ounces) potato flour or potato flakes
1 tablespoon caraway seeds
1 1/2 teaspoons each yellow and black mustard seeds
1 1/2 teaspoons salt
1 tablespoon sugar
2 teaspoons instant yeast
1/4 cup (2 ounces) sour pickle juice or dill pickle juice
1 (14-ounce) can sauerkraut, drained and wrung dry (about 1 cup)
1/4 cup (1 3/4 ounces) vegetable oil
2/3 cup (5 3/4 ounces) water
additional mustard seeds to sprinkle on loaves (optional)

Combine all of the ingredients, and mix and knead to form a smooth (though sticky) dough. Let the dough rise in a lightly greased bowl until it's almost double in bulk, 60 minutes or so.
Turn the dough out onto a lightly oiled or lightly floured surface, and shape it into a log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan with a proof cover or greased plastic wrap, and allow the loaf to rise till it's reached the edge of the pan. This will take 1 to 2 hours.
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until it's a deep, golden brown and its internal temperature registers 190°F on an instant-read thermometer. (If the bread appears to be browning too quickly, tent it with aluminum foil, shiny side up, for the final 15 minutes of baking.) Remove the bread from the oven, take it out of the pan, and allow it to cool on a wire rack. Yield: 1 loaf.

Nutrition per serving (1 slice, 51g): 130 cal, 4g fat, 3g protein, 21g total carbohydrate, 1g sugar, 2g dietary fiber, 0mg cholesterol, 340mg sodium.


  • star rating 12/29/2014
  • lindag from KAF Community
  • Sorry, but this just isn't my idea of what a rye bread should taste like, I think it probably is the addition of the sauerkraut. I'll go back to my old favorites of Sandwich Rye and Caraway Rye.
  • star rating 12/29/2014
  • lindag from KAF Community
  • Sorry, but this just isn't my idea of what a rye bread should taste like, I think it probably is the addition of the sauerkraut. I'll go back to my old favorites of Sandwich Rye and Caraway Rye.
  • star rating 09/08/2014
  • DonChaCha from KAF Community
  • Outstanding! I followed the recipe as is except for a couple substitutions. I had homemade sauerkraut with lots of leftover juice so I subbed the extra kraut juice for the pickle juice. And I left out the salt since kraut juice is very salty. I also used molasses instead of white sugar because I like the added flavor. It's not a high-rising bread but it is very tasty.
  • star rating 05/01/2014
  • Desert lady from nevada
  • I've tried this recipe twice and had problems both times. I know I found one that worked perfect but I forgot which one it was. This one I put in my bread machine to do the kneading and I'm not sure what happened, I think I fell asleep and missed the beeper on the machine, I went to check on it and the dough had partially raised but the dough was not warm at all so I think maybe the heater went out. By then it was almost 11pm and I put the dough in a bread pan and put it in the fridge and went to bed. Got up and put it outside on the patio table (temp 81) and it never went higher than the edge of the pan. I went ahead and baked it but it's now a door stop. I don't want to waste anymore money on ingredients so this will get a burial and last rites performed. I will say it smells wonderful but for my sanity I'll stick to Kroger Rye, it's cheaper in the long run and very tastie.
    We would love to speak with on how to reach success! Could there be a malfunction with the bread machine? If it is a Zojirushi, we can certainly help and if not, we still may be able to offer some assistance. Our number is 1-800-827-6836. We are here every day! Elisabeth@KAF
  • star rating 11/04/2013
  • Delores from Colorado
  • Great recipe and I figured out how to not drain all my pickle jars! Just go to grocery store and look in the picking section for Ball Kosher Dill Pickle Mix. Follow the directions to make up the pickle juice but you won't be making pickles. It will take less than 5 minutes.The Ball recipe will make lots of pickle juice from the one container of mix, but the recipe on the side of the container makes 3 cups of juice at a time. Perfect! Just store the leftover pickle juice in the fridge for the next time you make the bread.
  • star rating 01/24/2012
  • denlovert from Montreal. from KAF Community
  • The best rye bread I have ever eaten, made sandwiches with Montreal's smoked meat, and I can tell you there is no deli restaurant serving such a delicatessee. Baked it on my KAF italian loaf pan, and added KAF Deli rye flavor to the recipe, along with KAF Rye bread improover, I use a tablespoon of each. I'm very happy baking with all KAF products.
  • star rating 03/14/2011
  • srz123 from KAF Community
  • I originally saw this recipe in the KAF's Baker's Companion cookbook. It's called Sandwich Rye Bread and the variation in the book is the sauerkraut rye loaf (the recipe listed here). The version I made is exactly the same, except mustard seeds and sauerkraut are omitted and the water is increased to 1 cup (8 ounces). This was the first rye recipe I tried and it just blew me away. This bread has such a wonderful rye flavor. I live in Chicago and have access to many German, Jewish, and Polish bakeries and they all make wonderful loaves of rye bread. I really and truly think this rye bread recipe beats them all! It doesn't have a crackly crust like some loaves, but it has a wonderful and distinctive rye bread flavor. Maybe it's the pickle juice! I used the juice from Polish dill pickles. I had 3 other people in my family who were equally blown away by the flavor of this bread, and said that this was the best rye they ever tasted :)
  • star rating 01/17/2009
  • Flour Flozzie from Burney. CA
  • We love this bread. Very flavorful, tender and moist. We DO taste the secret ingredient (sauerkraut) and like it a lot! I have made it three times and it takes a lot longer to rise for me than the recomended time/ But well worth the wait. Thank you KA for all the wonderful recipies on this site.