Christstollen Recipe

Photo: Yee Lin Tracie

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

Soak 9-grain cereal mix in water, milk and honey for 30mins.

Mix the walnuts and dried fruits in a separate bowl.

Dissolve dry yeast in water, then sprinkle some sugar on the top. Leave it for 5mins until foamy.

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.

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!

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)

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)

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.