Whole Wheat Stollen
Now you can make this traditional holiday bread with whole wheat flour.
Servings1 stollen (14 servings)
Prep Time0:25 minutes
Ingredients
- 1/4cup dried blueberries
- 1/3cup dried cranberries OR cherries
- 1/4cup golden raisins OR chopped dried candied pineapple
- boiling water
- 1cup whole wheat flour
- 1 (2-1/4/ tsp.)envelope Fleischmann's® RapidRise® Instant Yeast
- 1/4cup sugar
- 1teaspoon freshly grated lemon peel
- 1/2teaspoon salt
- 1/2teaspoon ground cardamom
- 1/4teaspoon ground nutmeg
- 2/3cup milk
- 1/4cup butter or margarine
- 1 egg plus egg yolk
- 1-1/4 to 1-3/4cups all purpose flour
- 1/2cup slivered almondstoasted
- powdered sugar
Instructions
- Combine blueberries, cranberries and raisins in a small bowl. Cover with boiling water and let stand 5 minutes. Drain and blot fruit dry with paper towels. Set aside.
- Combine whole wheat flour, undissolved yeast, sugar, lemon peel, salt, cardamom and nutmeg in large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to bowl with egg and egg yolk. Beat for 2 minutes; stir in enough all-purpose flour until soft dough forms. Add fruits and almonds. Knead on lightly floured surface for 6 to 8 minutes. Cover and let rest 10 minutes.
- Roll to a 12 x 8-inch oval. Fold dough in half lengthwise, slightly off center, lightly brush water over bottom layer. Top layer should be set back 1/2-inch from bottom edge. Place on greased baking sheet.
- Cover and let rise 30 to 45 minutes, until doubled. Bake in preheated 350°F oven for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over the top.