These are so delicious, I can't stop snacking on them.  Everyone loves these, make extra because they won't last long and save some for baking.  I also make lemon for baking and eating. 

The peels were dried in my oven, set on Bread Proof mood.  I had a large batch but, I imagine these would also dry very nicely in the B&T proofer, using a dry setting, No water would be added to your proofer and a higher setting of heat would be used for drying.

The proofer tempered my chocolate beautifully.  Once dipped into the fruit it set up nice and firm, with a nice snap and shine to the chocolate, without melting at room temperature.  The instructions for tempering chocolate are included with your proofer.  

I used Valrhona Le Noir Amer 71% Cacao Dark Bittersweet Chocolate, 2 bars.  I can purchase them at my local Trader Joes.

I made a lovely gift package to someone who requested these chocolate dipped from last years Christmas gift of plain candied orange peels.  Everyone loves these candied peels and the chocolate just makes them even more delicious.

Recipe for the Scorze d' Arance Candite - from My Calabria - Rustic Family Cooking from Italy's Undiscovered South - Rosetta Costantino with Janet Fletcher - 

5 large navel oranges with thik peel, unsprayed  -  I used a thinner peel navel orange - organic is  must - I like leaving the pith on the peel.

4 cups (800 grams) sugar, plus more for coating

2 tablespoons lemon juice

Cut the peel of each orange into strips roughly the shape of a marquise diamond, about 1 inch (2 1/2 centimeters) wide at the widest part and pointed at the tips, slicing from stem end to blossom end and cutting all the way throught the peel, but not into the juicy flesh.  Remove each strip as you cut it.  If you wish to remove more pith, do not slice into strips until you have finished boiling your peels.

Place the peels in a 4-quart stainless saucepan and add 2 quarts (2 liters) cold water.  Bring to a boil over high heat and boil for 2 minutes.  Drain and repeat two more times.  

After third blanching, drain the peels and return them to the pot.  Cover with cold water and let stand until cool, then drain again.

At this point you can remove some of the pith is desired.  Keep at least 1/8 inch of pith on for cushion.  At this point I sliced my peels in approximately 1/4 inch slices.

Return them to the pot, and repeat the 2- minute boiling two more times, for a total of 5 times.

Put the sugar in the 4-quart (4-liter) stainless saucepan.  Add the lemon juice and 2 cups (500 milliliters) water.  Bring to a boil over high heat, stirring occasionally until the sugar dissolves, then reduce the heat to maintain a steady but not vigoruous boil and cook for 15 minutes to thicken the syrup.  Add the drained peels.  Cook at a gentle simmer, stirring occasionally, ntil the peels look glassy and translucent, about one hour.  To test remove and cool a peel.  You should be able to almost see through it.

Remove the peels from the heat and let them cool in the syrup overnight.  They will plump in the syrup, and the syrup will thicken. (Like jam, I wouldn't advise stirring at this point.  It tends to break the syrup and it will not thicken as much.)

The next morning, set a wire rack over a cookie sheet.  I lined mine with wax paper.  Transfer each strip to the rack by hand, letting the excess syrup drip back into the saucepan.  Use your fingers to scrape excess syrup from the peels; they should not be bripping.  Let them dry on the rack until they are not longer tacky, about 24 hours.

Make a bed of sugar in a flat dish and press each strip in the sugar until evenly coated on both sides, patting the sugar into place.  Return the strips to the rack and let stand at room temperature overnight to dry further.  I used my wall oven set in bread proofer mode.

After drying.  Temper your chocolate.  Dip your candied peels.  

I place them onto parchment paper to dry.  This only takes a few minutes.  They tend not to stick to the parchment paper.  If dried on the rack they will stick.

tested photos from my IPhone 4S...worked pretty good : ) but I had to resize them in shrink photos, the only way I could figure out  how to do it.  Any suggestions are appreciated for resizing IP4S photos for TFL : )

ADDED:  Don't forget to boil and save your simple syrup.  Iced tea addition is nice, pound cake or maybe tonight I might try it on some chicken wings : )

Sylvia   

Let me start by apologizing to the generations of German bakers before me. I have been trying to learn about the dense style dark bread sometimes called Pumpernickel or Schrotbrot or Roggen Vollkornbrot.  I've baked the Hamelman Horst Bandle bread and liked it after I finally figured out how to bake it at home. Then I have been fooling with the Barm process and Barm breads, both white and rye flours. I read a comment from Dan Lepard about soaking whole berries in dark ale after simmering to soften. So finally all of this came together for me and I decided to try incorporating a couple of these things into the basic Vollkenbrot recipe and make some changes to the sweetener. 

It isn't really an honest Ale Barm that soured the rye chops. I started with my white starter and fed it a couple cycles with ale and AP. It provided the sour component with a very nice aroma and fluffiness after it had aged. This bread doesn't rise like a conventional loaf to any great degree. You can see the domed top with some cracks that indicate there was some spring.

The Vollkornbrot and Schrotbrot do not normally contain any flour. Not Hi Gluten or Rye flour. Perhaps  a meal or another finer grade of chops but no flour. I like to mix all of the pre ferments and scalds and soakers and then adjust the hydration to a thick paste with dark rye flour. There is a last minute addition of chops that have not been soaked that absorbs a lot of the extra water/ale but I usually need at least 100 grams of dark rye to get it where I like it. Several of the recipes I have studied call for kneading (stirring) for 30 minutes every few minutes until the dough becomes sticky. I believe this occurs when the last chops and flour additions have become hydrated. It is obvious when it happens.

The recipes call for using treacle or black strap molasses. I have been slowly increasing the amount and also adding honey at an equal amount in addition. The bitter of the black strap and sweetness of the honey seems complementary to me and I am liking the combination. I have another small batch in ferment now that will be sweetened with sorghum. I think that will also be a nice flavor.

Anyway, not to be disrespectful to my forefathers, this bread is delicious beyond my dreams. We sliced a few pieces from the smaller loaf and ate it with butter while still warm. It was soft and loaded with full deep flavor. The color is darker than it appears in the photos due to my wanting to show the detail. The 10 hour overnight bake at 240F in a sealed pan did the job. My thanks to Andy, Juergen, Franko, Shiao-Ping and Jeff Hamelman and Dan Lepard to name just a few who helped me get this far.

Eric

Crumb shot shows the course and dense nature of this bread.

There are several sub components of the formula. The amounts will make enough for one standard  steel bread pan and give you a 1Kilo loaf, pre bake weight. If you have a pullman pan, seal the top first with foil and then place the lid on.

Sour:
150g Rye Chops
150g dark ale
25g active starter

Scalded Chops and Berries:
100g Rye Chops
150g boiling water
8g Salt

50g whole Rye Berries
100g Hot Ale

Final Dough:
120g Rye chops
Dark Rye Flour as needed for consistency (100g)
30g Black Strap Molasses
30g Honey

Method:

Combine sour and soakers the morning of the day you want to bake so they have 12 hours to age.
When preparing the dough, combine all the ingredients and mix well with a large spoon. Add Dark Rye flour as needed to lower hydration to a sticky paste. You want it to be wet enough you could not roll it. Stir every few minutes for 30 minutes and the paste will become sticky.
Prepare a 8x4 (approx) steel bread pan with side edges all around with butter or crisco.
Spoon paste into corners and level the top with a spatula. Now create an edge with the tip of the spatula and a slightly domed surface. The idea is to have a domed top so any water condensate will run down to the edge and down the sides of the loaf.
Brush the top with water.

Seal the top of your bread pan with a double layer of foil being carefull to get a good seal around the edges.

Put the pan in a preheated 350F oven for 30-45 minutes. Lower the heat to 240F and bake for 8-10 hours. I lower the heat to 220F for the last 2 of the 10 hours.

Decant the loaf and allow to cool on a wire rack for at least as long as it takes to cool completely. At this point you can wrap in saran or a tea towel for a day or so. This bread may be kept in a plastic bag on the counter or refrigerated. It would last a long time if you could keep from eating it.

Enjoy

The bottom of the dough.
200 gram flour
1 egg
2 tablespoons powdered sugar
1 tablespoon of fat (cold)
Pin 1 teaspoon salt
1 vanilla sugar
Baking powder ½
1 tablespoon sour cream

The sponge cake:
6 eggs
6 tablespoons powdered sugar
6evőkanál flour
2 tablespoons cocoa
Baking powder ½ Package

Spreading on the dough by 2 spoonful of jam.

Stuffing.
½ kg of sour cherry
4 medium apples
Optionally, sugar
3-4 tablespoons bread crumbs

The soft dough knead dough hozzávalóiból. If you are a bit stuck, a bit of flour to be.
Aside to rest.
Kimagozzuk Meanwhile, slice the apples and cherries. Not grated!
Put baking the dough, brush a very thin layer of jam. I had raspberry jam.

The pitted cherries and sliced ​​apples Sprinkle two tablespoons bread crumbs firstand then granulated sugar and mix. Sugar to taste.

The baking pastry brush spread with jam. It is very thin!
Alternating stripes we put cherries and apples.
I've also scattered tablespoon bread crumbs on top.

I've had this book "100 Great Breads" by Paul Hollywood for many years when my friend Grace gave it for my birthday. I've always wanted to try one of the recipes but laziness always got in the way. Until my passion for baking started coming back and thought, why not give it a try? So today at work, I made sure I would make this bread no matter what. So during my spare, short time, I was able to prep the mise en place and just dump them all in the mixer. It was pretty quick, no need to soak the yeast in warm liquid. But proofing took atleast 3 hours (1st for 2 hours and 2nd for an hour) just what the recipe says. And I am so pleased with the result :) For my very first attempt in baking a loaf bread, it's not bad at all :D But your honest judgement will also be appreciated.

Mixing all the ingredients.

Ready for 2nd rise

Baking at 400 deg F for 20 mins and additional 10 mins at 375 deg F.

Cooling but forgot to place on a rack but it was alright. I had to tap the bottom of the loaf to check for doneness. It sounded hollow so I thought it's done :)

I know, I didn't score it well :(  I only used a paring knife, next time i'll use a razor blade, promise :)

I had to take a picture with the Book in the background for comparison :D I didn't shape it round just like on the cover.

Sliced right away to check the texture & flavor.

First slice is gone! Spread some butter and let my colleagues try it :O

 "DRIED FRUIT AND NUT BREAD"    Makes 1 loaf

Scant 2  1/2 Cups Whole Wheat flour

2/3 Cup White Bread flour, plus extra for dusting

1 Tbsp Salt

1 oz/ 30 g Yeast - Compressed Fresh   ( I used 0.8 oz  Instant Yeast )

Generous 1/2 stick Butter, softened

1  1/4 Cups Water

1 Cup Nuts (any kind)

2/3 Cup Dried Fruit (chopped)

DIRECTION:

Put all ingredients except the water, nuts and dried fruit into a bowl, then slowly add  the water, and using your hands, bind the ingredients together. When all the flour has been incorporated, tip the dough into the floured counter and knead for atleast 5 minutes. Put the dough into a greased bowl, slightly covered & let rise for atleast 2 hours.

Line a baking sheet.  Incorporate the dried fruit & nuts into the dough, then shape into a loaf or ball. Dust with flour then place on the baking sheet and let rise for an hour.

Preheat oven to 400 deg F. Bake bread for atleast 30 minutes or until golden, then transfer to a wire rack to cool.

Note: I just decided to score my loaf before baking eventhough the book doesn't say it.  I only used All Purpose flour and mixed all the ingredients together in a mixing bowl with a dough hook. Guess, it would've turned out better had I followed the recipe. I'll try it again.