New Century Stollen Bread
This traditional bread originated in Germany more than five hundred years ago. It began more as a bread than a cake, but over the years it has evolved to become sweeter and sweeter, containing candied fruits and often covered with a glaze. My creation is somewhere in between the more cake-like modern stollen and the original bread.
Total Timeunder 2 hours
Taste and Texturefruity, nutty, sweet
Type of Dishbread, yeast bread
- ¼ cup extra virgin olive oil
- 1½ tablespoons honey or agave syrup
- ¾ cup lukewarm water
- 1 tablespoon active dry yeast
- 2½ cups teff flour
- 1 cup brown rice flour, plus extra for kneading the dough
- 1 teaspoon sea salt
- 1 teaspoon xanthan gum
- ¼ cup mashed cooked yam
- ½ cup dried cranberries
- ½ cup dried currants
- ¼ cup candied orange peel
- ½ cup chopped blanched almonds
- Zest of one medium lemon (about 2 teaspoons)
- Powdered evaporated cane juice, for dusting loaf
Preheat the oven to 350 degrees F and generously dust your work surface with brown rice flour.
In a large mixing bowl, combine the olive oil, honey, water, and yeast. In a separate bowl, combine the teff and brown rice flours, salt, xanthan gum, yam, cranberries, currants, orange peel, almonds and lemon zest.
As soon as the yeast is active (it will take 3 to 5 minutes), gradually incorporate the dry ingredients into the wet ingredients. This can be done by hand or with an electric mixer on low speed. Be sure not to overmix. As soon as the dough forms, remove it from the bowl and gently knead it for 3 or 4 turns on your floured work surface. Shape it into a 10-inch-long bâtarde. Transfer the loaf to a baking sheet, and bake for about 1 hour and 10 minutes, or until golden and firm to the touch. When the bread is cool, dust it liberally with sifted powdered evaporated cane juice.
2011 Jennifer Katzinger