Stollen
Introduction
German fruit bread made healthier by subsituting applesauce for half of the butter and using whole grains
Ingredients
3/4 cup raisins
8 oz candied fruit
2 oz rum
1 oz active dry yeast
12 tsp granulated sugar
1/4 cup warm water
1 cup white flour
1-1/4 cup whole wheat flour
4 tbsp rolled oats
4 tbsp wheat bran
3 tbsp wheat germ
2 tbsp cornmeal
2 tbsp flaxseed
1/2 cup fat free milk
1/2 tsp lemon peel
1/4 tsp almond extract
1/2 tsp salt
3 tbsp unsweetened applesauce
3 tbsp butter, softened
1/2 cup egg beaters
8 oz candied fruit
2 oz rum
1 oz active dry yeast
12 tsp granulated sugar
1/4 cup warm water
1 cup white flour
1-1/4 cup whole wheat flour
4 tbsp rolled oats
4 tbsp wheat bran
3 tbsp wheat germ
2 tbsp cornmeal
2 tbsp flaxseed
1/2 cup fat free milk
1/2 tsp lemon peel
1/4 tsp almond extract
1/2 tsp salt
3 tbsp unsweetened applesauce
3 tbsp butter, softened
1/2 cup egg beaters
Directions
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.
Number of Servings: 20
