No-Knead Sauerkraut Bread with Onion and Sourdough Starter

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This no-knead sauerkraut bread with is made with onion and sourdough starter for the most amazing savory bread flavor! You just need a few ingredients and an active sourdough starter to make this delicious sauerkraut onion bread.

An Easy Recipe with Sauerkraut

This sourdough bread recipe is the best way to cook with sauerkraut. I always get the question “does it kill the good bacteria when you cook the kraut?” Well, yes. However, Jon and I have so many fermented vegetables in our fridge, we like to eat them raw and cooked! Cooking sauerkraut at high temperatures kills the beneficial bacteria, but the flavor is amazing, and even cooked it still contains the other beneficial compounds found in fermented foods.

Since we recipe develop a lot of fermentation recipes, sometimes I end up with old kraut in the back of my fridge. It’s always still good and preserved, but sometimes it gets soft the longer it is stored. When this happens, my favorite thing to do is to throw the kraut into this sauerkraut and onion sourdough bread.

Sauerkraut Bread with Sourdough Starter

For any sourdough recipe, you need a sourdough starter. Just click here to learn How to Make a Sprouted Rye Sourdough Starter. My sprouted rye starter is my favorite, and I think the microbes in my starter are the most diverse and active when I feed them rye flour. I also have a recipe for an Easy Sourdough Starter Recipe with Sourdough Starter Feeding Instructions.

If you have any troubles or problems with your starter check out this blog: The Most Common Sourdough Starter Problems and How to Fix Them.

How to Make No-Knead Sauerkraut Bread

This is a no-knead sourdough bread recipe, so all you have to do is get the ingredients just combined. Then you stretch and fold over the dough a couple times during the rise period, shape the dough and bake. It’s very simple.

I’ve found that most sourdough breads can be no-knead. As long as you get all the ingredients just combined, have patience, and do a couple stretch and folds with wet hands, the bread will smooth out as it rises.

Onion Bread with Sauerkraut

• This seems a little obvious but have patience. You don’t want to end up baking an under-proofed loaf. If it’s cold in your house, it may take a while longer to rise. If it’s warmer in your house, the rise time maybe a little faster.
• Do not get lazy with the stretch and folds and the shaping steps in the recipe. These steps build up the gluten so that the loaf holds its shape during the long rise times.
• Proof overnight in the fridge before baking. This allows a nice crust to form on the sourdough, so when you score the bread it will develop “ears” and a beautiful crust after baking.
• Bake at a high temperature. I bake most of my sourdough loaves at 450° F.
• Bake sourdough loaves in a cast iron dutch oven. I used to bake my loaves on just a sheet pan, and when I switched to a dutch oven, the rise and crust on my loaves improved so much! To bake in a dutch oven, you have to preheat it with the oven, bake for 30 minutes with the lid on, and then about 30 minutes with the lid off.

Other Sourdough Bread Flavor Ideas

• The Best Maple Pecan and Cinnamon Sourdough Bread Recipe
• Sun-Dried Tomato and Herb Sourdough Bagels
• Dutch Oven Sourdough Boule Recipe

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