In addition to some rye flour, this easy flatbread also relies on seasoning to impart its rye flavor; the sauerkraut topping makes it a good choice for a Reuben on fresh-baked bread.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients except the sauerkraut in a large mixing bowl, and beat at high speed for 1 minute.
Grease a 9" x 13" pan and transfer the dough into it. Generously grease your hands and pat the dough out to cover the bottom of the pan. Sprinkle the sauerkraut evenly over the top, pressing it in lightly. Cover and let rise for 90 minutes, or until puffy looking. Toward the end of the rise time, preheat the oven to 375°F.
Uncover the pan and bake the bread for 35 to 40 minutes, until it begins to brown around the edges and the center reads at least 190°F when measured with a digital thermometer.
Remove the bread from the oven and turn it out of the pan onto a rack to cool.
Store leftover bread, well wrapped, at room temperature for several days; freeze for longer storage.
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