Whole Wheat Christmas Stollen

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 45mins
SERVES: 12
YIELD: 1 Loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start 8-12 hours in advance and soak the whole wheat flour in the coconut milk in ordet to nutralize the Phytic acid.
  • Measure out the currants and raisins and soak in warm water.
  • Mix all of the dry ingredients and all of the luquid ingredients, setting aside a little of the Bread Flour for kneading by hand.
  • Knead for five minutes, then spread the dough out flat and add the fruit and peel on top and fold inches.
  • Knead another 5 minutes or so until the gluten is fully developed and it is smooth.
  • Set aside in an oiled bowl for 1-2 hours until about doubled in size.
  • Push down and fold a couple of times, Let rest for 15 minutes.
  • Roll out the almond paste into a 12 inch long rope.
  • Push out the dough into a rectangle about 12 inches long.
  • Put the almond paste in the center of the dough and fold tightly together to form the loaf, seal up the seam and fold over the top to form a lip. (this is to complete the look of a baby wrapped in swaddling clothes.).
  • Let rise for one hour and then brush with an egg wash consisting of half an egg with 1/2 cup coconut milk.
  • Meanwhile preheat the oven to 350 degrees.
  • Bake for 10 minutes at 350 and then reduce the temperature to 300 and bake for another 30-40 minutes.
  • Cool on a wire rack and then dust with powered sugar if you desire.
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