German Christmas Bread
fruit and nut sourdough bread recipe is a modification of the traditional German
Christmas bread. It uses the principles of lacto-fermentation to neutralise anti-nutrients
in the flour and nuts, and to predigest the proteins and starches, making the
Stollen more digestible and nutritious.
Makes one large flat loaf.
teaspoon mixed spice.
rind of one small orange.
tablespoon citrus peel.
tablespoons orange juice.
tablespoon kefir whey.
cup cherries (fresh if possible).
cup almonds, flaked or chopped.
tablespoon dark rum.
tablespoon port or sherry.
cups spelt flour.
teaspoon Celtic sea salt.
grams butter, softened.
cup sourdough starter.
cup honey or unrefined sugar (optional).
tablespoon melted butter, for brushing the stollen after it is baked.
THE FRUIT AND NUTS
In a glass bowl mix together the spices, citrus rind,
orange juice, kefir whey, cherries, almonds, raisins, rum and port. Cover with
a tea towel and leave to marinate for 12-24 hours.
Mix the flour and salt in a bowl. Rub in the butter with your
finger tips until the the mixture forms the texture of bread crumbs. Mix in the
marinated fruit and nuts, sourdough starter and optional honey or unrefined sugar.
Make a well in the centre of the mixture and mix in the beaten egg. Turn the mixture
out onto a floured benchtop and form into a dough. Knead,
adding a little milk or flour, until the dough is soft and pliable. The fruit
and nuts make it a little challenging to knead but persevere for five minutes
or until the dough has a satin-like finish.
the dough into a log and pat down into a flat oval shape about 10 inches long
by 3 inches wide by 2 inches thick. Put the dough onto a greased and floured baking
tray. Cover with a thin damp tea-towel and leave to proof (at 28-32C) until it
has doubled in size (about 12-16 hours.) Bake in a preheated oven at 180C for
25-30 minutes or until a clean knife comes out dry. Brush with melted butter as
soon as you remove it from the oven.
If the weather is hot you may need to remoisten the t-towel periodically. If the
surface of the dough forms a dry crust then it will prevent it from rising.
the dough rises it will tend to spread so the final stollen will be much wider
than 3 inches.
1 teaspoon = 5
ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1
cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F.
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
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