I can't believe I really did this.

I knew I needed to make bread today. Last night I had some sauerkraut and as I was putting the left-overs away, I wondered what I would do with them. I had the thought to put them in the bread. Now I know I would not think such a thought. It had to come from somewhere else.

I remembered this morning, and that's unusual, so I did it!!! And as long as I was doing "it", I also blended some wheat sprouts with it that needed to be used - probably about 1/3 cup. I added 1 cup water with it so it would blend and then added the remaining amount when it was called for. Amazing that when the dough got all mixed, there was only a very slight hint of the smell of sauerkraut. When it was baked, there was no smell of it and the bread turned out great!

What does all this mean? I have no idea! But I guess this is one way to get those fermented enzymes in there.

Here's the original bread recipe - no sauerkraut (tee hee)

Whole Wheat Bread (takes about an hour and makes 2 - 8x4 loaves)
3 c whole wheat flour
1/3 c gluten flour, sifted
1 1/4 T. instant yeast
2 1/2 c very warm tap water
1 T salt
1/3 c oil
1/3 c honey or 1/2 c sugar
1 1/4 T bottled lemon juice
2 cups whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute. Cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.
Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven, turn oven to 350 degrees F and bake for 30 minutes. Remove from pans and cook on racks.

Basak