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Whole Grain Christmas Stollen

Name: Whole Grain Christmas Stollen
Ingredients: 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

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

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Ingredients

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.)

Stollen

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

Instructions

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.

Notes

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

Recipe by Artisan Bread in Five.

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