Christstollen Recipe
By: Yee Lin Tracie
Published: Sunday, January 17, 2010 - 4:42pm

Ingredients




130 grams water
150 grams milk
100 grams 9-grain cereal mix
10 grams honey
75 grams walnuts (or other preffered nut)
100 grams dried fruits* (raisins, cherries, cranberries or even mixed peels..)
50 grams water
9 grams instant dry yeast
5 grams sugar
275 bread flour
100 grams whole wheat flour
10 grams salt
egg wash
rolled oats or nuts for topping

Preparation

1 Soak 9-grain cereal mix in water, milk and honey for 30mins. 2 Mix the walnuts and dried fruits in a separate bowl. 3 Dissolve dry yeast in water, then sprinkle some sugar on the top. Leave it for 5mins until foamy. 4 Place the flours and salt together. Gradually add in the cereal mixture and knead them together. Add in yeast mixture and continue kneading for 20-25min until the dough comes off the sides of the bowl cleanly. 5 Roll out the dough into a rectangle. Sprinkle the fruit and nuts on the top of the bread. Roll it up (like a swiss roll), and if it falls apart don't panic. Knead until the fruits and nuts are evenly worked in. Form a ball and proof it in a slightly oiled bowl for 1 hour until it doubles in volume. Remember to cover the bowl up with a cling wrap! 6 Divide the dough into two and form it into a loaf. Brush with egg wash and sprinkle the bread with topping preffered. Let it rest for another 30min covered. (I used an aluminium foil) 7 Preheat oven to 220C. Place a tray of water in the lower rack and bake the bread in the middle rack of the oven for 25-30mins. (as the steam enhances the crust) 8 For the last 5-10mins, keep watch of the bread as the oats/nuts might brown. If it gets dark too quickly, cover with a foil and bake the bread for the remaining time.

About


The dried fruits were soaked in rum overnight and were well drained before being knead into the bread.