Black Forest Bread Recipes

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 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

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 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.

RUSSIAN BLACK BREAD

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the whole wheat, regular crust setting.
• After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

BLACK FOREST TART

Steps:

• Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.
• Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over - but not touching - a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar - they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.
• Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.