Best 5 Sauerkraut Onion Bread Recipes
Sauerkraut onion bread, a delightful combination of tangy sauerkraut, aromatic onions, and warm, comforting bread, is a culinary treasure that has captured the hearts of taste buds across cultures. This savory treat, often associated with German cuisine, is an explosion of flavors that is sure to tantalize your palate. Whether you are a seasoned baker or a novice in the kitchen, embarking on the journey of creating this delectable bread is an experience that will leave you feeling fulfilled and craving for more. As you gather the simple yet essential ingredients, you will witness the transformation of ordinary components into an extraordinary delight. Are you ready to embark on this culinary adventure and create a masterpiece that will become a favorite among family and friends?
Check out the recipes below so you can choose the best recipe for yourself!
NO-KNEAD SOURDOUGH BREAD WITH SAUERKRAUT AND ONION
This no-knead sourdough bread with sauerkraut and onion is so easy to make! You just need a few ingredients, an active sourdough starter and some patience to create this delicious loaf of bread.
Provided by Kaitlynn Fenley
Categories sourdough
Time 8h15m
Number Of Ingredients 6
Steps:
- In a large bowl, combine all of the ingredients and mix with a fork until just combined. The dough should be together in one mass, but it will look shaggy and bumpy.
- Let the dough rest for an hour.
- Using a spray bottle filled with water, mist your clean countertop. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
- Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.
- Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
- Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.
- Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
- Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.
- Clean and dry the counter surface you're working on. Sprinkle some flour on the surface of your counter and coat your hands in a bit of flour.
- Sprinkle flour on the top of the dough ball. Gently flip the dough out onto the floured surface so that it is seam side up, floured side down.
- Gently stretch out the dough, and fold it again. Fold side over side and top over bottom. Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular shape. Leave the dough on the counter, sprinkle some flour on the top of the dough, and cover with a clean towel.
- Let the dough rest for 1 hour.
- Sprinkle a little more flour on the top of your pre-shaped dough and on the counter around the dough. With your hands coated in flour, flip the dough over so that the seam side is up again.
- Gently stretch out the dough, and fold it again. Fold side over side and top over bottom. Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular loaf shape. This is the final shaping so take your time with it.
- Coat a proofing basket with flour. Be generous, as you do not want it to stick. You can also use a bowl lined with a towel and a generous amount of flour.
- Flour your hands and swiftly pick up and flip your dough into the basket. Smooth side down, seam side up.
- Cover and place in the fridge overnight for 8-12 hours.
- After 8-12 hours in the fridge, preheat your dutch oven with the lid, in your oven at 450° F. (see notes on temperature)
- Once your oven is preheated, carefully remove your dutch oven and place the lid to the side. *Don't forget that the pot and the lid are both very hot!*
- Cut a large square of parchment paper and place it on the counter. Turn your dough out onto the paper so that the seam side is down and touching the parchment paper.
- Score the dough using a very sharp knife or a scoring tool.
- Picking up all four corners of the parchment paper, move your dough into the dutch oven.
- Place the lid on the dutch oven and bake at 450° F for 30 minutes.
- After baking covered, remove the lid and bake for another 30 minutes at 450° F.
- Remove your finished loaf from the dutch oven and allow it to cool for at least 1 hour.
SAUERKRAUT ONION BREAD
This recipe was sent to us by Dixie Matt who owns a Regal Kitchen Pro Bread maker. She created the recipe based on a local bakery's famous bread. Special thanks to Dixie for sharing her tasty creation with us!
Provided by Jeff
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h
Yield 15
Number Of Ingredients 12
Steps:
- Add the ingredients to the bread pan in the order listed. Place the bread pan into the machine and close the lid. Select the basic setting and press start.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 24.5 g, Cholesterol 1.3 mg, Fat 2.3 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 202 mg, Sugar 2.3 g
SAUERKRAUT BEEF BUNS
Our three boys always seemed to be hungry when they were growing up. These golden filled buns were sure to satisfy. Now our grandchildren gobble them up. - Margaret Kepke Creston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes. , Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal. , Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
POLISH SAUERKRAUT BREAD
Hearty, chewy slices of this light rye bread are terrific by themselves or with a favorite meal.
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 3 cups all-purpose flour, rye flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in sauerkraut and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves, about 9 in. long. Grease two baking sheets or 9x5-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise in a warm place until doubled, about 45 minutes., Lightly brush tops of loaves with water. With a very sharp knife, make four to five diagonal slashes across the top of each loaf. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 10-15 minutes longer or until lightly browned. Remove from pans to wire racks to cool.
Nutrition Facts :
RED ONION SAUERKRAUT
Categories Onion Vegetable Side Valentine's Day Fall Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a large heavy skillet (measuring about 12 inches across and 2 1/2 inches deep) heat oil over moderately high heat until hot but not smoking and sauté onion with cloves and juniper berries, stirring, until browned, about 10 minutes. Add cabbage, sauerkraut, sugar, wine, vinegar, and bay leaf and simmer stirring occasionally and adding water if mixture becomes dry, until cabbage is tender, about 30 minutes. Sauerkraut may be made 2 days ahead and chilled, covered.
- Discard bay leaf and serve sauerkraut at room temperature.
Tips:
- Use a good quality sauerkraut. Look for one that is naturally fermented and has a tangy, sour flavor.
- Squeeze the sauerkraut well before using it in the bread. This will help to remove excess moisture and prevent the bread from becoming too wet.
- If you don't have any caraway seeds, you can substitute another type of seed, such as fennel seeds or dill seeds.
- Be careful not to overmix the dough. Overmixing can make the bread tough.
- Bake the bread in a preheated oven. This will help to ensure that the bread bakes evenly.
- Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.
Conclusion:
Sauerkraut onion bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover sauerkraut, and it is also a healthy and hearty bread that is packed with flavor. Whether you are looking for a quick and easy weeknight meal or a special bread to serve at your next party, sauerkraut onion bread is a great option.
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