Tuesday, October 21, 2008

Black Forest Bread from Living Without Magazine

black forest bread sliced

This is not my recipe but I'm compelled to share it with you. I came across this bread in a wonderful magazine called Living Without. This periodical is well-written and informative: an all-around great resource for people with food allergies or sensitivities as well as just-plain-adventurous cooks. I sampled a half-dozen recipes from the last issue and was pleased with every single one of them.

black forest slice cream cheese

This rich bread is a real delight right out of the oven. My kids enjoyed a slice with some chocolate spread, thereby reaffirming their philosophy that you can never have too much chocolate. The aroma which overtakes your home is reason enough to make a loaf, but the texture and amazing flavor you'll savor is the true reason why you should go through the trouble. Frankly, gluten-free or not, anyone would enjoy a warm slice. It has the feel and richness of a chocolate brioche. My children have made it clear that they want to see this bread make repeat appearances in our kitchen.

black forest bread out of pan

Black Forest Bread adapted from Living Without Magazine (makes 1 loaf)
3/4 cup chickpea flour
3/4 cup cornstarch
1/2 cup cup brown rice flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 tablespoon xantham gum
1/2 cup unsweetened cocoa powder
3/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons dry yeast
3 tablespoons melted butter
1 cup water
1 teaspoon apple cider vinegar
3 large eggs, beaten
1 teaspoon GF almond extract


Oil a loaf pan

In a mixer combine all the dry ingredients and mix on low speed then add the melted butter. Mix some more while you prepare the wet ingredients. In a bowl combine the water, vinegar, beaten eggs, and almond extract. While the mixer is on low speed, add the wet ingredients into the dry ones. Then increase the speed and let it run for about 5 minutes. Transfer the batter to the oiled loaf-pan. Cover with a clean towel and let it rise for 30 minutes. During that time preheat the oven to 375F.

Bake the bread in the center of the oven for 40 minutes or until a nice crust has formed on top and bottom sounds hollow when tapped.

black forest slice served




Artsy-Foodie's Tip: This bread is perfect for french toast. Plan ahead, slice it thick and freeze some slices for your weekend brunch.





More Delicious bread recipes...
Gluten Free Oatmeal Bread
Almost Challah

20 comments:

Jeanine said...

Mmm...that loaf looks fantastic! Wonder what I could use in place of the chickpea flour, that's the only thing I don't have. Any ideas?

Stacey Snacks said...

I like the "schmear" of cream cheese, very New York!!!

Ramya Vijaykumar said...

Whew bread with chickpeas and a variety of flours mmm that sounds inspiring... the bread looks great and the texture too...

Alexa said...

Jeanine,
You can replace the chickpea flour for fava bean flour or soy flour. Enjoy!

Stacey,
I have a feeling I would fit right in... :-)

Ramya,
The texture is awesome--not an easy thing to achieve with gluten free breads. Thanks for your nice comment!

Passionate About Baking said...

Looks great to me Alexa. With cocoa in there, it's truly nirvana in a loaf! I love your adventures into food.

VeggieGirl said...

Oooh, lovely!!

Elra said...

Sounds wonderful Alexa!
The bread look so moist and delicious. Nothing beat your own bread bake at home. Well done!

Robin Sue said...

Alexa- I have been enjoying your tips at the end of your posts! Great idea! Chocolate bread, it just doesn't get any better than that and that butter on there-Yes!!

CECIL said...

Wow!! This is just beyond outstanding! It reminds me of similar chocolate bread I used to have growing up. And making it to french toast..perfect breakfast on weekend. This is absolutely a winner!

Usha said...

Wow..bread with chickpea flour...very interesting..looks delicious :-)

scargosun said...

Hi Saw your comment on Inspired Bites in the Sweet Dumpling Squash post. Her site same up when I searched for sweet dumpling squash when I also got them in my CSA bag one week. :) I made it and it was great!

Mary Ann said...

Looks delish!

biz319 said...

Wow, that looks delicious!

I am assuming your kids like Nutella then?!

Mine too - I just found a local store that sells the BIG jars for $1.99!

maybelle's mom said...

Delish looking bread. thanks for introducing me to that magazine. I had never heard of it.

Kevin said...

That bread looks great! I bet a chocolate smells really nice while baking.

Patricia Scarpin said...

What a rustic, beautiful loaf of cake, Alexa!
That magazine is going to be useful for so many people - tks for sharing the link!

lisaiscooking said...

This looks delicious! And, it looks perfectly baked--just the right texture.

Yasmeen said...

Hearty loaf of bread ,love all the combination of flours used.Book marking it!

Clumbsy Cookie said...

Love your breads! This dark one is great, I thought it was chocolate, lol!

Sophie said...

I am the worst gluten-free bread maker :(. I can't seem to make a yummy loaf. I have a question for you, have you noticed that millet flour has a bitter after taste? Every time I make bread, it has a strange bitter after taste (almost like wheat!) and I can't figure out which flour it is that gives the bread that funky flavor :P.

Your breads always make me crave a loaf or two, at least!

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