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.