January 9, 2012

Whole Wheat Stollen

This bread is so good that people are liable to think you stole it from a store. Ha ha ha.

OK, I know that's a groaner, but what do you expect with the name of this bread.

This was a favorite of some at this year's Christmas celebration, probably due to the rum-soaked fruit. It's supposedly best after aging a day or more ... and no one seemed to complain when the leftovers appeared on the table the next morning. (The only reason there were leftovers was because we had two ginormous loaves of sweet bread, plus breakfast casseroles each morning ... not to mention the Christmas cookie and candies. Who says those are just for dessert at Christmas?)

Whole Wheat Stollen
2 tsp. yeast
3 eggs plus milk equal to 1 1/3 cups
1 1/2 tsp. salt
1/3 cup sugar
1/2 cup butter
3/4 cup wheat flour
2 1/2 cups bread flour
3 1/4 cups bread flour
3/4 cup golden raisins
3/4 cup dried cranberries
3/4 cup dried pineapple slices, diced
3/4 cup candied orange peel
1 cup slivered almonds
1 cup rum
2 Tbsp. butter
3 Tbsp. powdered sugar

Combine the fruit and nut filling ingredients to let the rum absorb into the dried fruits. Meanwhile, scald the milk, and cool to between 105ºF and 115ºF. Add eggs, and pour into warmed mixing bowl  with the yeast. Let stand 5 minutes.

Add salt, sugar, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Knead in fruit and nuts, using any additional rum if needed to make the dough the right consistency if too dry. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf, and place on baking sheet. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350ºF. Bake 25 to 35 minutes, until golden. Brush with butter, and sprinkle with powdered sugar. Cool on wire rack.

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