Stollen is an enriched traditional German Christmas Bread. There are many opinions about the origin of the name. One interpretation seems to be the derivation of “Stulno,” which means “big and mighty.” So, maybe “Stollen” could mean great big party cake? Yeah, let’s go with that…
This formula (c/o Pablo Puluke Giet) features 100% fresh-milled Organic Spelt Berries and is naturally leavened with a modified sourdough starter. Parts of the recipe (the Levain and Scald) are made the evening before you execute your final mix. However, there are two things you need to start four days ahead of mixing the final dough:
- Soak your dried fruits and nuts in Rum or Whiskey – you don’t need a lot, just make sure the fruits and nuts are moist
- Introduce butter and honey to your starter
The rum-soaking part is easy. Just don’t forget to take a sip for yourself 😉
As for introducing butter and honey to your starter, you’ll want to do that gradually. Here is a suggested schedule:
- Feed 1: add 2.5% butter and 2.5% honey
- Feed 2: add 5% butter and 5% honey
- Feed 3: add 10% butter and 10% honey
- Feed 4: add 20% butter and 20% honey
Notes: These percentages are to flour weight. Make sure your butter is at room temperature. Treat this as a second starter – a starter build just for this bread.
Formula
| FRUIT & NUT MIX | Soak for at least 4 days at room temp (~70˚ F) | |
|---|---|---|
| Weight (grams) | ||
| Dried Fruit* | 302 | |
| Nuts** | 181 | |
| Rum | N/A | |
*Raisins, add dried cranberries, candied orange peel or any other dried fruit you like.
**Raw blanched almonds, sliced or chopped are traditional
| LEVAIN | Fermentation: 10-12 hours at room temp | |
|---|---|---|
| Baker’s % | Weight (grams) | |
| Whole Spelt Flour (fresh-milled) | 100 | 242 |
| Milk | 80 | 145 |
| Starter | 20 | 24 |
| Salt | 1 | 2 |
| Total | 171 | 414 |
| SCALD | Prepare with Levain and keep at room temp | |
|---|---|---|
| Baker’s % | Weight (grams) | |
| Whole Spelt Flour (fresh-milled) | 100 | 34 |
| Milk | 200 | 69 |
| Total | 300 | 103 |
| FINAL DOUGH | ||
|---|---|---|
| Baker’s % | Weight (grams) | |
| Whole Spelt Flour (fresh-milled) | 100 | 138 |
| Milk | 40 | 55 |
| Salt | 2.9 | 4 |
| Butter | 140 | 193 |
| Honey | 44 | 61 |
| Rum | 37 | 52 |
| Spices* | 9 | 13 |
| Levain | 300 | 414 |
| Scald | 75 | 103 |
| Fruit & Nut Mix | 350 | 483 |
| Total | 1098 | 1515 |
*Equal parts cardamon, anise, cloves, cinnamon, nutmeg, all ground
Process
Makes 2 loaves of stollen.
Making your Levain & Scald
The evening before you plan on baking your Stollen, make your Levain and your Scald.
The Levain is straight forward – no tricks here… For the scald, warm your milk slowly, but do not let it boil. Scale out the warmed milk, then add the spelt flour and mix well.
Allow your Levain and Scald to sit at room temperature for 10-12 hours.
Mixing the final dough
Cream the butter and honey together. Then, add the flour, salt, milk, rum, spices, Scald and Levain. Mix till the dough develops into an improved state – a cloudy window for all of you that know how to do that. Finally, drain off the access rum or whiskey from your fruit and nut mix and incorporate slowly into your dough.
Bulk ferment for 2 hours.
Shaping & proofing
Divide the dough in two equal parts, pre-shape into tight rounds and rest for 2 hours.
Final shape into tight rounds again and proof them in lightly floured baskets for 2 hours.
Baking & finishing
During the last hour to 45 minutes of proofing, preheat your oven to 350˚ F and warm-up your baking stone, steel, or whatever baking vessel you prefer.
When it’s time to bake, load the bread in the oven and steam, or place the lid on your baking vessel. Bake for 40–50 minutes, until golden brown and cooked through.
For the traditionalists and the most authentic Stollen– immediately after baking, dip or coat the bread in clarified butter and roll in baker’s sugar (regular granulated sugar works, too).
Cool the loaf well before diving in for the first slice. Enjoy!
FROM THE MILL
