Title: Sauerkraut beer bread
 Categories: Breads
      Yield: 1 Loaf
 
      8 oz Sauerkraut; preferably
           -cold pack
  1 1/2 c  Flour, rye
      3 c  Flour, bread
    1/4 c  Sugar, brown, light
      1 tb Baking powder
    3/4 ts Salt
    3/4 ts Caraway seeds
      4 tb Butter, unsalted; melted
     12 fl Beer
 
  Heat the oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Rinse the
  sauerkraut under cold water. Squeeze it with your hands to remove as
  much liquid as possible. Set aside.
  
  Combine the flours, sugar, baking powder, salt and caraway seeds in a
  large mixing bowl. Form a well in the enter and add the butter and
  beer. Stir in with a wooden spoon until ingredients are combines. Add
  sauerkraut and mix well.
  
  Transfer to the prepared pan. Bake until a toothpick inserted in
  center tests clean; about 60 minutes. Turn out onto a wire rack. This
  bread is best served warm.
  
                      Pat Dailey, Chicago Tribune, 13 March 1991