Christstollen

Name: Christstollen
Ingredients: 7 1/4 tablespoons water; 1/2 cup milk; 4 cups cereal 9-grain; 1 7/16 teaspoons honey; 5/8 cup walnuts or other preffered nut; 7 1/8 tablespoons dried fruits *, raisins, cherries, cranberries or even mixed peels..; 2 13/16 tablespoons water; 3/4 tablespoon instant dry yeast; 1 1/4 teaspoons sugar; 275 bread flour; 7/8 cup whole wheat flour; 9/16 tablespoon salt; Egg wash; rolled oats or nuts for topping

14 ingredients

7 steps

Ingredients

7 1/4 tablespoons water
1/2 cup milk
4 cups cereal 9-grain
1 7/16 teaspoons honey
5/8 cup walnuts or other preffered nut
7 1/8 tablespoons dried fruits *, raisins, cherries, cranberries or even mixed peels..
2 13/16 tablespoons water
3/4 tablespoon instant dry yeast
1 1/4 teaspoons sugar
275 bread flour
7/8 cup whole wheat flour
9/16 tablespoon salt
Egg wash
rolled oats or nuts for topping

Directions

1

Soak 9-grain cereal mix in water, milk and honey for 30mins.
2

Mix the walnuts and dried fruits in a separate bowl.
3

Dissolve dry yeast in water, then sprinkle some sugar on the top. Leave it for 5mins until foamy.
4

Place the flours and salt together. Gradually add in the cereal mixture and knead them together. Add in yeast mixture and continue kneading for 20-25min until the dough comes off the sides of the bowl cleanly.
5

Roll out the dough into a rectangle. Sprinkle the fruit and nuts on the top of the bread. Roll it up (like a swiss roll), and if it falls apart don't panic. Knead until the fruits and nuts are evenly worked in. Form a ball and proof it in a slightly oiled bowl for 1 hour until it doubles in volume. Remember to cover the bowl up with a cling wrap!
6

Divide the dough into two and form it into a loaf. Brush with egg wash and sprinkle the bread with topping preffered. Let it rest for another 30min covered. (I used an aluminium foil)
7

Preheat oven to 220C. Place a tray of water in the lower rack and bake the bread in the middle rack of the oven for 25-30mins. (as the steam enhances the crust)