Dutch Spelt Stollen (Christmas Bread)
Ingredients
- 10000 g - 100% Vitason Spelt
- 3000 g - 30% QS Boterstol (Dutch Stollen)
- 900 g - 9% Fresh Yeast
- 5000 g - 50% Water approx.
Filling 1::
- 10000 g - 100% Raisins
- 1000 g - 10% Currants
- 2000 g - 20% Mixed nuts
Filling 2::
- 6150 g - 61% Almond paste (Ready for use)
Decoration:
Working method
- Mix all ingredients into a smooth and well developed dough. Please note that kneading spelt goes faster than wheat. Turn the filling immediately after kneading
- Scale: approx. 700 grams and rounding up
- Dough proof: Approx. 20 minutes
- Moulding the dough piece as a tin bread. After moulding incise on the closure, up to the middle, over the entire length. Place a piece of 150 grams almond paste in the middle and fold it in. Place the dough pieces into round (wooden)baking molds
- Final proof: Approx. 30 minutes
- Baking: Approx. 50 minutes at 180ºC in (wooden) molds. (If used woorden malds present/pack/sell them in the wooden molds!)
- Dont't moisture the dough peices and decorate them with Vitason Spelt. Place the dough pieces into round (wooden)baking molds
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
