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Ukrainian Sauerkraut Bread

1 1/2 cups scalded low-fat buttermilk
1/2 cup lukewarm water (98 to 110 degrees F)
1 package active dry yeast
2 tablespoons light honey
4 eggs
14 cups whole wheat or unbleached white flour
3 tablespoons safflower oil plus oil for coating pans and bowl
2 cups drained sauerkraut
1/2 cup grated carrots
1/2 teaspoon pepper
1/2 teaspoon herbal salt substitute

In a large bowl combine buttermilk, the water, yeast, and honey.
Stir until yeast dissolves and let stand for 5 minutes.

In a small bowl beat eggs, then add to yeast mixture. Stir in 5 to
6 cups of flour, or enough to form a thick batter. Stir well and
let stand 20 minutes.

Stir batter vigorously for 1 minute, then add 2 tablespoons of the
oil and enough flour to form a thick dough. Lightly flour a counter
or breadboard and turn dough onto board. Knead until smooth and
elastic (5 to 10 minutes). Lightly oil a mixing bowl and put kneaded
dough into it. Cover bowl with a dish towel and let rise for 40
minutes.

Punch dough down, then cover again and let rise an additional 30
minutes.

While dough is rising the second time, combine remaining oil,
sauerkraut, carrots, pepper, and salt substitute in a small saucepan.
Cook this mixture uncovered, over medium-high heat, for 10 minutes,
stirring frequently. Remove from heat and pour into a colander set
over the sink. Let sauerkraut drain for 10 minutes.

Lightly oil a 9- by 12-inch baking pan and preheat oven to 350
degrees F. Separate dough into 2 balls and roll each into a 9- by
12-inch rectangle. Place one rectangle into the baking pan. Spoon
sauerkraut mixture on top of it. Place second rectangle of dough
on top of sauerkraut. Reach into pan and pinch edges of bottom
and top layers of dough together, sealing tightly. Let it rise for
10 minutes.

Bake sauerkraut bread until browned (about 45 minutes). It should
lift easily out of the pan. Let cool on a rack, and then slice into
thick wedges.

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