Black Forest Bread Food

BLACK FOREST BREAD - SCHWARZWAELDER KRUSTE

Steps:

• Mix the ingredients for the sourdough starter together by hand until it forms a ball.
• Cover the starter and leave at room temperature for 12 to 18 hours. The starter can be fed on rye or white flour. The starter should have been recently fed, so if it has been in the refrigerator for a month, feed it once before starting this recipe.
• Mix the ingredients for the sponge together by hand. If you are using fresh yeast or non-instant yeast, dissolve the yeast in a little of the water before you add it.
• When the dough comes together to form a ball, let it sit for 2 hours at room temperature.
• Then wrap the dough in plastic wrap and place in the refrigerator for 10 to 16 hours. You can also refrigerate both parts for up to 48 more hours if necessary.
• Mix the all of the sourdough and sponge with the rest of the dough ingredients in the mixer on low with a dough hook for about eight minutes.
• Turn the speed up a notch and continue mixing for 4 minutes.
• Turn out onto a lightly floured board and knead a few times.
• Add flour if the dough is too soft. It should be supple, but not so soft that it loses shape immediately on the board when you let it go.
• Let it rise, covered, for 30 minutes.
• Punch it down and then let it rise for 15 minutes. This assumes a dough temperature of about 74 F. If your dough is colder, let it rise a bit longer. The dough will NOT double in bulk.
• Form two round loaves with the dough, pulling the dough around to form a "boule" and stretching the gluten "skin" around towards the bottom. Do not completely pinch the underside closed, as that will be the attractive top in the oven.
• Place the round of dough with the seam-side down in a rye-floured bread basket or flour-lined bowl.
• Let the bread rise for 60 minutes. You should see an appreciable rise, even if not doubled in bulk.
• Heat the oven with the bread stone for at least 30, better 60 minutes, to 475 F. The stone should be on the middle rack with a rack underneath it to hold the hot water pan.
• Unmold the bread (seam-side up) onto a cornmeal-strewn baker's peel or the back of a cookie sheet and transfer to the hot stone.
• After 2 minutes, open the oven door and add a cup of hot water to the hot water pan.
• Add steam by spraying the walls with water, if you can.
• After 10 minutes, turn oven temperature down to 400 F.
• Bake for 40 more minutes.
• Open oven a crack for the last 20 minutes to let out the rest of the steam. Bread should have an internal temperature of at least 190 F.
• Allow the bread to cool completely before slicing or freezing.

BLACK FOREST BREAD

Steps:

• Preheat oven to 350°.
• Combine first 4 ingredients in a large bowl.
• Stir in cranberries; make a well in center of mixture.
• Combine water and coffee granules; add buttermilk, sugar, honey, oil, vanilla, and egg, stirring well with a whisk.
• Add to flour mixture, stirring just until moist.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
• Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack, and remove from pan.
• Cool completely on wire rack.

BLACK FOREST PUMPERNICKEL (ABM)

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Sweet bread cycle and light crust; start machine.

BLACK FOREST PUDDING

Steps:

• Brush a 1.5-litre pudding basin with oil - if you don't have a 1.5-litre pudding basin, use a smaller one and serve any fruit that won't fit on the side. Line the basin with a double layer of cling film, overhanging the basin at the top.
• Put the blackberries, cherries, grapes and sugar in a saucepan with 3 tbsp water. Cover and gently heat, stirring occasionally, until the sugar has melted and the fruit is syrupy. Add the currants and blueberries, cover and cook gently for 2 mins more until the fruit is just softened. Take off the heat and cool.
• Strain the fruit into a colander set over a bowl. Leave for 5 mins to drain well, then stir the cassis or Ribena into the captured juices. Trim the crusts from the bread slices and discard, losing as little bread as possible. Then use a pastry brush to spread a little of the berry juices over one side of each slice. Cut a circle from 1 slice (or 2 semi-circles from 2 slices) that will neatly cover the base of the basin, and push in - juice-side down.
• Reserve some bread so that you have enough to cover the top of the basin, then halve the remaining slices into fat fingers - trimming to the correct length to line the sides of the basin. Then, juice-side down, work round the basin, overlapping the edges of the bread slightly and pressing them to stay in place, until the basin is completely lined with bread. Patch any gaps with scraps.
• Reserve a couple of spoonfuls of fruit to serve, then spoon the remainder into the bread-lined basin, squishing the fruit down to level it. Reserve 150ml of the juices with the reserved berries, then pour the rest into the basin, concentrating on pouring it around the edges to soak into the bread. Jigsaw the reserved bread to neatly cover the top and seal in the fruit, this time placing it juice-side up. Loosely cover the top of the basin with cling film. Find a small plate that will fit snugly inside the basin so it is in contact with the pudding and add 4 x 400g cans to weigh it down. Chill overnight with the reserved juice and berries.
• To serve, unwrap and invert the basin onto a serving plate with a lip to hold any juices. Lift off the basin, holding the cling film down tightly as you pull to help you remove it. Peel off the cling film round the pudding. If you've any white bread patches visible, spoon over some juice to colour it. Spoon the rest of the berries and juice onto the top of the pud and serve with clotted or single cream, if you like.

BLACK FOREST PUMPERNICKEL BREAD MACHINE LOAF

Steps:

• Place all ingredients into your bread maker according to manufacture.
• Select type to a light crust.
• Press start.
• Remembering to check while starting to knead.
• If mixture is too dry add a tablespoon warm water at a time.
• If mixture is too wet add flour again a little at a time.
• Mixture should go into a ball form, and just soft and slightly sticky to the finger touch.
• This goes for all types of breads when kneading.
• This recipe makes a one and half pound loaf size.

BLACK FOREST BREAD PUDDING

Steps:

• Butter a 3 quart rectangular baking dish with some of the butter.
• Spread remaining butter on bread slices.
• Place bread slices in baking dish, overlapping, if necessary, to fit.
• Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
• In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
• Beat eggs in a very large bowl.
• Stir in melted chocolate mixture and almond extract.
• Slowly pour over bread in dish.
• Cover and chill 2 hours or overnight.
• Preheat oven to 325 degrees.
• Uncover bread pudding and place baking dish on a foil lined baking sheet.
• Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
• Cool on a wire rack at least 45 minutes.
• Serve warm.
• Garnish with whipped cream and almonds.

AUTHENTIC GERMAN BLACK BREAD (SCHWARZBROT)

Steps:

• Combine the water, sourdough starter, and one half of the cracked rye. Mixture will be soupy. Cover and allow to set at about 70° F for 8 to 10 hours.
• After 8 to 10 hours, the mixture will have absorbed water and be similar in consistency to porridge. Save 1 cup of this mixture for the next batch of bread, then add salt and the rest of the cracked rye.
• Allow the dough to ferment at about 70° F for 4 more hours. At the end of this time, work and squeeze the dough with your hands to develop its cohesiveness. The dough is nothing like wheat bread dough. It is very moist and slippery and cannot be kneaded. When a handful is squeezed, it will squirt out between your fingers.
• After working the dough for several minutes, pack it into bread forms, preferably glass. There's not much rising that goes on and too much air space in the bread would be detrimental to the texture. The moistness and acidity of the dough and the long baking time will strongly rust steel pans and etch aluminum ones. Pack the dough into the pan tightly and smooth the top with a spatula. Lay a piece of parchment paper over the top of the form and then cover tightly with aluminum foil. The aluminum foil keeps the bread from drying out and the parchment paper keeps the aluminum foil from dissolving into the bread. Bake at 225° F for 3½ hours.
• Turn the oven off but allow the bread to remain inside for a couple more hours. Carefully remove the bread from the pans and place on a rack to cool and dry. Ideally, you should wait a day or two until the bread becomes firmer before attempting to slice it.