...Traditional nutrition in the spirit of Dr Weston A Price and Sally Fallon... Office: Gold Coast, Queensland Australia.

 

SOURDOUGH STOLLEN
German Christmas Bread

This 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.

INGREDIENTS
Makes one large flat loaf.

  • 1/2 teaspoon mixed spice.
  • 1/4 teaspoon cinnamon.
  • 1/8 teaspoon nutmeg.
  • 1/8 teaspoon cardamom.
  • Grated rind of one small orange.
  • 1 tablespoon citrus peel.
  • 4 tablespoons orange juice.
  • 2 tablespoon kefir whey.
  • 1/4 cup cherries (fresh if possible).
  • 1/4 cup almonds, flaked or chopped.
  • 1/2 cup raisins.
  • 1 tablespoon dark rum.
  • 1 tablespoon port or sherry.
  • 4 cups spelt flour.
  • 1/4 teaspoon Celtic sea salt.
  • 150 grams butter, softened.
  • 1/4 cup sourdough starter.
  • 1/4 cup honey or unrefined sugar (optional).
  • 1 egg, beaten.
  • 2 tablespoon melted butter, for brushing the stollen after it is baked.

INSTRUCTIONS

MARINATE 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.

PREPARE THE DOUGH
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.

Form 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.

NOTES
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.

As the dough rises it will tend to spread so the final stollen will be much wider than 3 inches.

 

MEASUREMENTS
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

 
 
MAKE FRIENDS WITH GoodBugs Simple recipes - great results.
sourdough bread saurkruat ginger beer and kefir recipes

probiotic sauerkraut recipes Culture: probiotic sauerkraut.
kefir raw milk cheese recipes Make: kefir and simple cheese.
sourdough bread and cakes recipes Bake: Sourdough bread, cakes, Christmas cakes and puddings. - Easy sourdough starter recipes.
probiotic ginger beer recipes Brew: Refreshing probiotic ginger beer type beverages made with a probiotic starter culture that you can buy at your health food shop.
low alcoholic probiotic beer Get Abby's recipe for low alcoholic real beer. It is easy to make; just brew it in the bottle and ready to drink in 5 days.

sourdough starter bread recipes kefir grains recipes with raw milk click to get more information
 
learn how make kefir, cheese, sauerkraut, kombucha, sourdough bread and cakes, ginger beer and EM,