Sourdough "Stollen"
Stollen is a German fruit and nut bread that is made around Christmas time. My daughter Maci likes to try new recipes every year; and seeing as we are German, she couldn't wait to make stollen. This year she branched out from the traditional recipe and has created this wonderful sourdough version that is significantly lower in sugar and has a wonderful citrusy flavor.
Servings: 10 servings
Ingredients
- 1 cup dried cranberries
- 1 cup sliced almonds
- 2 cups Limoncello liqueur or Rum
- 1½ cup Sourdough Starter Vigorous
- 1¼ cups Water, spring or filtered with minerals
- ¼ cup Honey
- 3-5 cups White Whole Wheat Flour (do not use sprouted flour)
- 1 teaspoon nutmeg
- 2 teaspoons Celtic Sea Salt
- 1 zest of orange
- 1 zest of Lemon
- 1 Zest of lime
Instructions
- Add almonds and cranberries to a bowl and cover in limoncello or rum. Let sit for 1-2 hours (you can also mix half limoncello and half rum)
- When your starter is bubbly, strain your cranberries and almonds. Remove as much liquid as possible by pushing them a little into the strainer. (you can save your limoncello to use again if you like). Set aside
- Place the starter, water, and honey in a heavy-duty electric mixer or a large bowl.
- Add your flour, nutmeg and salt.
- Mix with dough hook (or knead by hand) for 10 to 12 minutes.
- Add your cranberries, almonds, and all zests. Mix for 2 more minutes.
- Transfer dough to a lightly greased bowl and cover with plastic wrap or a kitchen towel.
- Let rise in a warm place for about 5 hours or until double in size.
- Punch dough down and shape into a round loaf or 2 small loaves in the shape of your choice.
- Place in loaf pans or baking dish.
- Cover with a cloth and let rise 1½ to 2 more hours till double. (You can preheat your oven at this point and set them on top as long as it doesn't get too hot.)
- Bake at 425°F for about 35 to 40 minutes or until crust is a golden brown.
- Remove from loaf pans and transfer to a rack to cool.
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