Polish sauerkraut bread has a very interesting tangy taste to it. This is because of the sauerkraut used in the recipe. The finely chopped sauerkraut changes the texture of the bread very marginally. In fact, much like Polish potato bread, you will find that the bread has a bit more bounce than commercially made bread. It can be eaten on its own. It can also be served with toppings such as cheese.
Sauerkraut – Kapusta Kiszona
Sauerkraut can be loosely translated into sour cabbage. The name works very well because it is made by chopping the cabbage really fine and fermenting it with different types of lactic acid bacteria. It is this fermentation process that gives the sauerkraut its distinctive sour taste.
Sauerkraut is a German recipe. In Poland, we have kapusta kiszona which is a similar recipe. In fact, kapusta kiszona is the national dish of Poland and well-loved by Poles everywhere.
The traditional way of making kapusta kiszona is very interesting. After chopping the cabbage fine and salting, it is then kneaded by walking on it. Don’t worry about hygiene. Anyone who walks on the kapusta kiszona has to wash their feet thoroughly before. It is very similar to the wine-making process in France.
Sauerkraut is a very popular accompaniment to food. It is also used in cooking. The Polish sauerkraut bread recipe is one very good example. It is very easy to make but it does take a lot of time especially when it comes to waiting for the dough to rise.
Polish Sauerkraut Bread Recipe – Chleb Z Kapustą Kiszoną
Part I – Squeeze out And Finely Chop the Sauerkraut.
Chop the sauerkraut fine. Squeeze it out such that there isn’t any extra juices. This will prevent the liquid from changing the consistency of the bread dough.
Part II – Knead All The Ingredients In A Bowl
Use a large mixing bowl. Add in 3 tsps. of instant yeast, 2 cups of all purpose flour, 1 cup of whole wheat flour, 2 tsps. of salt, 1 tsp of sugar and 1 tbsp. of garlic powder or ground cumin. Mix all the ingredients together such that they mix well with the flour.
Now add in the 1 cup of squeezed sauerkraut, 1 cup of warm water and 4 tbsps. of oil. If you are replacing sugar with honey, add it in this part of the recipe. Knead the ingredients together. To do this, you can use your hand or the food processor.
Part III – Pour The Dough Into A 12” Baking Pan
Line a baking pan with parchment paper. This will prevent the dough from sticking to the bottom. Pour the dough into the baking pan.
Part IV – Cover The Pan With A Clean Kitchen Cloth
Cover the pan with a clean kitchen cloth. This will prevent the dough from drying. Keep it in a warm area without drafts and wait for 1-2 hours. During this time, the yeast will do its work and the dough should double in size.
Part V – Bake At 392°F (200°C) for 35 minutes.
Polish Sauerkraut Bread Recipe Frequently Asked Questions
What Are Some Easy Polish Bread Recipes?
Polish bread is very popular and once you get the hang of kneading the dough, you will find that many of the recipes require simple variations. Here are some easy Polish bread recipes that you can try at home.
- Polish bread rolls recipe
- Polish sourdough multigrain bread recipe
- Polish rye bread with yeast recipe
- Easy spelt flour bread recipe
- Polish sweet bread with raisins recipe
- Polish Easter bread stuffed with sausage recipe
Why Is Yeast Important In The Recipe?
Yeast is the most important ingredient in any bread recipe. It ferments the sugar in the dough and produces carbon dioxide. Since carbon dioxide is gas, it tries to escape and in the process causes the bread to rise. This gives the bread its nice porous and soft texture.
How Do I Ensure That My Dough Doubles In Size?
After kneading the dough, cover it and keep it in a nice warm area. Usually, the dough will take an hour or two to double in size. If you are trying to make bread in a cold country, try setting the dough at the side of a stove that is in use. The warmth of the stove will help the dough rise faster.
- 1 cup of sauerkraut
- 3 tsps instant yeast
- 2 cups of all-purpose flour
- 1 cup of whole wheat flour
- 1 cup of warm water
- 2 tsps of salt
- 4 tbsps of oil
- 1 tsp of honey or sugar
- (optionally) 1 tbsp of garlic powder or ground cumin
- Squeeze out and finely chop the sauerkraut.
- Knead all the ingredients in a bowl (using your hands) or in a food processor.
- Pour the dough onto the 12'' bread pan lined with parchment paper.
- Cover the pan with a clean kitchen cloth and wait for about 1-2 hours until it doubles its size.
- Bake at 392°F (200°C) for 35 minutes.
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- Sauerkraut - Kapusta kiszona
- Sugar - Cukier
- Honey - Miód
- Iodized Table Salt - Sól
- Bread Pan - Keksówka
- Parchment Paper Roll - Papier do pieczenia
- Sunflower Oil - Olej słonecznikowy
- Rapeseed Oil - Olej Rzepakowy
- All Purpose Flour
- White Whole Wheat Flour - Mąka pszenna pełnoziarnista
- Graham Flour - Mąka Pszenna Pełnoziarnista
Amount Per Serving: Calories: 98Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 297mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 3g
These data are indicative and calculated by Nutritionix