Whole Wheat Festive Stollen
This Whole Wheat Festive Stollen is a delicious twist on the traditional German bread, perfect for creating a warm holiday atmosphere. Inspired by my days at a Dutch bakery, where the sweet scent of Stollen filled the air during Christmas time, this recipe has been adapted to include whole wheat flour for added fiber and coconut milk for a creamy texture without dairy. Bursting with fruit, nuts, and spices, it not only brings festive cheer but also serves as a delightful energy booster during the busy holiday season. Whether enjoyed as a snack while decorating or shared with guests at your holiday party, this stollen is sure to become a cherished addition to your festive traditions.
12
Servings
N/A
Calories
17
Ingredients
Ingredients
Whole wheat flour
1 1/4 cups (soaked in coconut milk)
Instant yeast
1 tablespoon (none)
Coconut milk
2/3 cup (none)
Large egg
1 (beaten for egg wash)
Brown sugar
1/3 cup (none)
Salt
1/2 tablespoon (none)
Butter
1/3 cup (softened)
Bread flour
1 1/4 cups (reserve a little for kneading)
Currants
1/3 cup (soaked in warm water)
Sultana raisins
1/3 cup (soaked in warm water)
Candied red cherries
1/3 cup (quartered)
Candied peel
1/3 cup (none)
Ginger
1 teaspoon (ground)
Allspice
1 teaspoon (ground)
Ground cinnamon
1 teaspoon (none)
Almond paste
6 ounces (rolled into a long rope)
Icing sugar
1 tablespoon (for dusting)
Instructions
1
Begin the night before by soaking the whole wheat flour in the coconut milk for 8-12 hours to neutralize phytic acid.
2
The next day, strain the currants and sultana raisins that have been soaking in warm water, and set aside.
3
In a mixing bowl, combine the dry ingredients: whole wheat flour, bread flour, sugar, salt, ginger, allspice, and cinnamon. In a separate bowl, mix the liquid ingredients: yeast, coconut milk, and beaten egg.
4
Gradually mix the dry ingredients into the wet ingredients until a dough starts to form. Reserve a little bread flour for kneading later.
5
Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
6
Spread the dough flat and layer the soaked fruits and candied peel on top, then fold the dough over to incorporate the mix. Knead for another 5 minutes until the gluten is well-developed.
7
Transfer the dough to an oiled bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
8
Once risen, punch down the dough lightly and let it rest for another 15 minutes.
9
Meanwhile, roll the almond paste into a 12-inch long rope.
10
After resting, shape the dough into a rectangle about 12 inches long, place the almond paste in the center, and fold the dough over tightly, sealing the seam to create the loaf shape. Form a lip on the top for decoration.
11
Let the shaped stollen rise for another hour, then prepare an egg wash using half a beaten egg mixed with 1/2 cup of coconut milk, and brush the mixture over the loaf.
12
Preheat the oven to 350°F (175°C).
13
Bake the stollen for 10 minutes, then reduce the temperature to 300°F (150°C) and continue baking for an additional 30-40 minutes, or until golden brown and a toothpick inserted comes out clean.
14
Allow the stollen to cool on a wire rack, then dust with icing sugar before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Whole Wheat Festive Stollen?
It is a nutritious twist on traditional German Christmas bread, made with whole wheat flour, coconut milk, and filled with dried fruits and almond paste.
How many servings does this stollen recipe make?
This recipe yields 12 servings.
Why do I need to soak the whole wheat flour overnight?
Soaking the flour in coconut milk for 8-12 hours helps to neutralize phytic acid, making the grains more digestible.
Can I use regular milk instead of coconut milk?
Yes, you can substitute coconut milk with regular dairy milk, though the coconut milk adds a unique creaminess and keeps the recipe dairy-reduced.
What is the purpose of soaking the currants and raisins?
Soaking them in warm water ensures they are plump and moist, preventing them from drawing moisture away from the dough while baking.
How long should I knead the dough?
Knead for 5 minutes initially, and then another 5 minutes after adding the fruits to ensure the gluten is well-developed.
What temperature should the oven be set to?
Preheat to 350°F (175°C) for the initial bake, then reduce it to 300°F (150°C).
How do I know when the stollen is finished baking?
The loaf should be golden brown, and a toothpick inserted into the center should come out clean.
Is this stollen recipe vegan?
No, it contains a large egg and butter, though coconut milk is used as the liquid base.
What spices are included in this festive bread?
The recipe uses ground ginger, allspice, and cinnamon to provide a warm holiday flavor.
How do I prepare the almond paste?
Roll 6 ounces of almond paste into a 12-inch long rope before placing it in the center of the dough.
Can I use only whole wheat flour?
The recipe uses a mix of whole wheat and bread flour; using only whole wheat may result in a much denser loaf.
How long should the dough rise for the first time?
The dough should rise in a warm place for 1-2 hours or until it has doubled in size.
What is in the egg wash used for this recipe?
The wash consists of half a beaten egg mixed with 1/2 cup of coconut milk.
When should I add the icing sugar?
Allow the stollen to cool completely on a wire rack before dusting it with icing sugar.
Can I omit the candied peel?
Yes, you can omit it or replace it with extra raisins or dried cherries if you prefer.
What makes this stollen different from the traditional version?
This version uses whole wheat flour for extra fiber and coconut milk for a dairy-free liquid base, offering a more nutritious alternative.
How long is the total baking time?
The total baking time is approximately 40-50 minutes.
How should I store the stollen?
Store it in an airtight container or wrap it tightly in foil to keep it from drying out.
Does this recipe contain nuts?
Yes, it contains almond paste, which is made from ground almonds.
Can I use active dry yeast instead of instant yeast?
Yes, but you may need to dissolve it in warm coconut milk first to activate it before adding it to the dry ingredients.
What type of sugar is best for this recipe?
The recipe calls for brown sugar, which adds a deep, molasses-like sweetness.
How many ingredients are in this recipe?
There are 17 ingredients in total, including fruits, spices, and flours.
Should the butter be melted or softened?
The butter should be softened to room temperature for easy incorporation into the dough.
Can I freeze this stollen?
Yes, stollen freezes very well. Wrap it tightly in plastic wrap and then foil before freezing.
Is this a traditional German recipe?
It is a modern adaptation of the traditional German Stollen, inspired by Dutch bakery traditions.
What is the recommended serving size?
The recipe makes one large loaf which is intended to be sliced into 12 individual pieces.
How much almond paste is needed?
The recipe requires 6 ounces of almond paste.
Why do I punch down the dough?
Punching down the dough releases excess gas and helps redistribute the yeast for the final rise.
Can I add other nuts to the dough?
Yes, chopped almonds or walnuts would be a great addition alongside the fruit for added texture.