Sauerkrautbread

This is a special bread that's not from Germany, at least I don't know it from there. I got the recipe from my flour supplier who got it from a world war II veteran who had been in Germany from 1944 - 1946.

It's not made with sour dough, but still has the typical bread taste. This might come from the sauerkraut that's used in the dough. Sauerkraut has a lot of lactobacilli in it. Lactobacilli are also whats doing the fermentation process with the sour dough.

Besides the sauerkraut also dill seeds and minced onion are used for baking. This bread has a very crunchy crust, a really soft crumb, and a distinctive taste.