- 2 small packages of yeast
- 1 tsp sugar
- 600 g whole wheat flour
- 400 ml warm water
- ca. 300 g sauerkraut
- 50 g bacon (if you like, otherwise leave it out)
- 1.5 Tsp cumin
- 2 tsp salt
- 2 tsp sauerkraut mustard (aka SAUER with a chance of Kraut)
Sieve the flour into a bowl, make a hole in the middle and add the yeast, sugar and 100ml of the warm water. Mix that with a bit of flour in the middle, cover the bowl and let it sit in a warm place.
Press the juice out of the sauerkraut and cut it into smaller pieces. Then cut the bacon as well into small cubes. Heat up the frying pan and roast the sauerkraut, bacon with the cumin for about 5 min. Let it cool.
Take the bowl with the flour and add salt, the bacon, sauerkraut and the rest of the water. Mix all ingredients for about 3 minutes. It might be a bit sticky. You can add some flour later one. Let the dough sit for another 30 minutes. The longer you let it sit, the better.
Knead the dough again and add maybe some flour if it is still sticky. Make two loaves and form them round (or however you like your bread). Put them on a baking sheet with baking paper, cover it up and have it rest again for about 30 minutes - can be longer if you have time.
In a preheated oven - 200°C or 175°C convection oven, bake the bread for 50-60 minutes. It depends on the oven that the time varies. To check if the bread is ready, turn it around and knock. If it sounds hollow, it is done.
Tipp: If you like to have a nice crust, put a bowl (fireproof) with water into the oven.
Let the bread cool down a bit before you try it. Best to be served to charcuterie boards, for sandwiches or with a stew.
The Mustard Lady