| 1150.0 gram | Flour, all-purpose |
| 900.0 gram | Flour, White Rye |
| 80.0 gram | Milk Powder |
| 14.0 gram | Yeast |
| 45.0 gram | salt |
| 45.0 gram | Sugar |
| 68.0 gram | Caraway Seeds, toasted |
| 0.5 tsp | ginger, ground |
| 115.0 gram | Oil, vegetable |
| 1050.0 gram | water |
| 800.0 gram | Sauerkraut, about, chopped (600g drained) |
Mix all the dry ingredients in a plastic dough box. Add liquids and sauerkraut. Assumption is made that the squeezed kraut will yield about 300 grams of liquid.
Following the normal no-knead method, combine the ingredients.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Wait 20 minutes, stretch dough.
Yes, 4 times, as this seems to use the extra folding to build the gluten.
Wait 2.5 hours and turn out onto floured work table.
Pre-shape into approximately 1.5 pound loaves. Let rest about 10 minutes, and shape.
Allow to rise for about an hour.
Optionally, make a slurry out of cornstarch and water. Cook to thicken. Use this slurry to brush loaves, and sprinkle with more caraway seeds.
Bake at 425 with steam.
If baked in 6 portions in preheated cast iron baking time was slightly more than 25 minutes, first 5 with steam.