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Whole Grain Christmas Stollen

Whole Grain Christmas Stollen
A sweet loaf that is studded with dried fruit, spiced with cardamom and a special treat of almond paste runs through it. Generously dusted with a thick layer of confectioners’ sugar to look like the snow outside. This loaf actually holds up very well for a couple of days and that makes it a great gift for the holidays.
Yield 1 loaf



Whole Wheat Dough

  • 6 cups white whole wheat flour (see note)
  • 1 tablespoon Platinum Yeast
  • 1 tablespoon kosher salt
  • 1/2 tablespoon ground cardamom
  • 1/4 cup vital wheat gluten
  • 2 cups lukewarm water
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 1/2 cup honey
  • 4 large eggs
  • 1/4 cup brandy (orange juice or black tea can be substituted)
  • 1 1/2 cups finely chopped dried and/or candied fruit (Choose your favorites. I used cherries, raisins, craisins, and  apricots.)


  • 1 1/2 pounds (681g) whole wheat dough
  • 1/2 cup almond paste
  • Egg wash: 1 egg plus 1 tablespoon water (beaten together)
  • Confectioners' sugar for the topping


Make the dough

  • Dump the flour, yeast, salt, cardamom, and vital wheat gluten in a round food-storage container with lid and stir them together with a spoon or Danish dough whisk. Add the water, butter, honey, eggs, brandy and dried fruit, mix until well incorporated. No kneading! Cover loosely and let stand on the counter for 2 hours. This dough will be sticky, but much easier to handle after it has been refrigerated for several hours. It can be stored in the refrigerator for 5 days. This makes enough dough for three 1 1/2 pound loaves.

Make the Stollen

  • On baking day, take a 1 1/2 pound dough piece (small cantaloupe-size, 1/3 of refrigerated dough recipe from above) from the bucket. Put remaining dough back in refrigerator.
  • Using plenty of flour, roll out the dough into a 1/4-inch-thick oval. Form the 1/2 cup almond paste into a rope and lay it onto the dough about a 1/3 of the way from the end.
  • Fold the dough over the almond paste in thirds, so that it forms an S-shape, when you look at it from the end.
  • Place the loaf on a sheet pan with parchment or a nonstick silicone baking mat and loosely cover with plastic and let it rest for 90 minutes.
  • Preheat oven to 350°F, with rack in the middle of the oven.
  • Using a pastry brush, cover risen dough lightly with egg wash. Bake for 35 to 40 minutes.
  • Cool on wire rack for about 20 minutes.
  • Sift confections' sugar over top until it is completely covered.


Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.
Recipe by Artisan Bread in Five.

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Whole Grain Christmas Stollen

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Whole Grain Christmas Stollen

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