In large bowl, sprinkle yeast over water. Stir until dissolved.
Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut.
Gradually add flour to make a stiff dough.
Knead on floured surface for 4 minutes.
Cover and let rise in warm spot until doubled in size, about 45 minutes to 1
hour.
Punch down and shape into loaf. Place in oiled 9 x 5-inch baking pan. Cover and
let rise in warm place until doubled in size, about 45 minutes to 1 hour.
Heat oven to 350 degrees F.
Bake for 50 to 60 minutes or until deep golden brown.