I don't like sauerkraut one bit. I love cabbage and kimchi (when it's not super fishy) but I just can't stand sauerkraut. This made me pretty wary of making this bread, and when I actually had to mix the sauerkraut in, it was taking all my energy not to run away. I of course cut this recipe in half, because if it is gross, there's no way I'm making two loaves of it. Luckily, this bread tastes exactly like the onion rye I made yesterday. It smelled just like sauerkraut when it came out of the oven, but it has the same texture and taste as the onion rye. So I'm totally okay with this bread. The only real downside of this loaf is the fact that you have to buy and possess sauerkraut.
I was really happy how this bread came out mostly because it was nothing really new and tasted pretty okay. I ate it with some soup and it went so well with it. Like the onion rye, it goes extremely well accompanied with some other food. We have a handful of rye left, most of them require a bunch of starters and such, so we're chugging right along through the book!
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