Stollen
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3/4 cup raisins8 oz candied fruit2 oz rum1 oz active dry yeast12 tsp granulated sugar1/4 cup warm water1 cup white flour1-1/4 cup whole wheat flour4 tbsp rolled oats4 tbsp wheat bran3 tbsp wheat germ2 tbsp cornmeal2 tbsp flaxseed1/2 cup fat free milk1/2 tsp lemon peel1/4 tsp almond extract1/2 tsp salt3 tbsp unsweetened applesauce3 tbsp butter, softened1/2 cup egg beaters
1. Place raisins and candied fruit in a plastic container. Sprinkle with rum and refriderate untill needed.
2. In a small bowl mix sugar, yeast, & warm water. Let proof (double in size).
3. Meanwhile, place white flour, whole wheat flour, wheat bran, wheat germ, rolled oats, cornmeal, and flaxseed in a food processor and pulse to combine thoroughly.
4. Place the flour mixture in a large bowl and make a well in the center. Add everything but the raisin mix. Mix thoroughly to make a dough.
5. Turn out onto a floured surface and knead until the dough isn't sticky.
6. Knead in the raisin mixture.
7. Place the dough in a greased (w/ cooking spray) bowl and turn to coat all sides of the dough.
8. Cover the dough and place in a warm location and allow to double in size (approx 1 and 1/2 hours).
9. Punch the dough down and let it rest for 10 minutes.
10. Roll the dough into a elongated loaf with tapered ends (about 14-16 inches long)
11. Brush with 1 tsp melted butter and place on a sheet pan and in a warm location and allow to rise for an additional 1 hour.
12. Bake for 30-45 minutes at 350 F degrees until golden. Remove from oven and cool on wire rack.
13. Sprinkle with confectioners sugar if desired.
Makes 20 servings.
Number of Servings: 20
Recipe submitted by SparkPeople user GRETAMARGRETA.
2. In a small bowl mix sugar, yeast, & warm water. Let proof (double in size).
3. Meanwhile, place white flour, whole wheat flour, wheat bran, wheat germ, rolled oats, cornmeal, and flaxseed in a food processor and pulse to combine thoroughly.
4. Place the flour mixture in a large bowl and make a well in the center. Add everything but the raisin mix. Mix thoroughly to make a dough.
5. Turn out onto a floured surface and knead until the dough isn't sticky.
6. Knead in the raisin mixture.
7. Place the dough in a greased (w/ cooking spray) bowl and turn to coat all sides of the dough.
8. Cover the dough and place in a warm location and allow to double in size (approx 1 and 1/2 hours).
9. Punch the dough down and let it rest for 10 minutes.
10. Roll the dough into a elongated loaf with tapered ends (about 14-16 inches long)
11. Brush with 1 tsp melted butter and place on a sheet pan and in a warm location and allow to rise for an additional 1 hour.
12. Bake for 30-45 minutes at 350 F degrees until golden. Remove from oven and cool on wire rack.
13. Sprinkle with confectioners sugar if desired.
Makes 20 servings.
Number of Servings: 20
Recipe submitted by SparkPeople user GRETAMARGRETA.
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 3.8 g
- Cholesterol: 0.2 mg
- Sodium: 113.5 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 2.2 g
- Protein: 4.2 g
Member Reviews
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BOBCAT75
Come on people. this is a fruit cake. Of course its going to have lots of ingredients! I don't eat it myself, but because it is on the healthy side, I will try making it for my husband who loves fruit cake and is part German. And as mentioned before, it is a holiday treat, not made everyday. - 12/5/08
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53PINKROSES
This looks so good-I love fruitcakes and I love bread and I love wholegrains! Hard to streamline this type of recipe, they're just naturally full of all kinds of good things...unlike the unhealthy ones that are mainly full of 3 ingredients: white flour, white sugar & fat. I plan to try this one! - 12/5/08
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SHIRLRN
This recipe sounds very good. I love stollen. I actually have all the ingredients on hand as I am really getting into whole grains and have a hard time finding recipes to use them. I do add many to bread I make in the breadmaker. I am always a little intimidated by yeast breads, but I will try. - 12/5/07
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JULYCHERYLL
I won't make it either once I saw not only the ton of ingred, i.e. wheat germ and wheat bran.. white flour and wheat flour, cornmeal even, and only a couple of tablespoons. Why bother?! The reason I won't is food processor gets used AND rolling it out. That'd be OK with fewer ingred. Its too much! - 12/5/07