3/4 cup chopped and well-drained sauerkraut
1 cup water
3 tablespoons olive oil
2 tablespoons light un-sulphured molasses
1-1/4 teaspoons salt
2 tablespoons Dijon mustard
1-1/4 cups bread flour
1-1/4 cups rye flour
1 cup whole wheat bread flour
3 tablespoons gluten
1/4 cup buttermilk powder
1-1/2 tablespoons caraway seeds
2-1/2 teaspoons active dry yeast
Follow your ABM mfg.’s directions for preparation of this type of bread.