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Not Quite a Stollen Recipe.
 "Hey, try my stollen!""What did you just say?", they looked puzzled "A stollen!" Noone knew what was a Stollen Bread. Not my aunts. Not for those who celebrates Christmas every year. So these breads were never known in Malaysia. Infact, I've never seen it here. Nope, not in bakery shops nor supermarkets. It's really a good thing that I've started food blogging and blog stalking foodie blogs! There's so much wonderful kind of food and culture to learn about! I was amazed when Pei-Lin posted her Christstollen recipe up. I remember seeing lots of these recipes around but I couldn't really recall which blog in particular (I'm so sorry, cause it's been really some time ago.. do forgive me).  Stollen Bread Bought from Singapore's Bread TalkThe reason which brought me up to bake this was the unforgettable bread mum bought when we were leaving Singapore, heading back to Malaysia. It was the last thing we purchased, a loaf of Stollen bread. Mum obviously didn't know what she bought until I saw it and I was indeed VERY excited. Honestly, I've never had them. We almost finish the whole loaf by the time we reached KL even though we were stuffed by the Nasi Briyani served in the bus!  I made this for New Year. As far as I can remember I was spring cleaning on the 1st of Jan '10, while kneading this lovely bread! Okay, I did not steal this recipe, but I altered it from Delicious Days. It would be really unfair not to let you all know where I got this lovely recipe from. It was originally a Muesli Bread which I had added in some dried fruits soaked in rum. These dried fruits were originally very sweet, and I love how the alcohol tend to neutralize the flavour.So what's a Christstollen? A Stollen is a loaf shaped fruitcake, powdered with icing sugar on the outside. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditiona German cake, usually eaten during the Christmas season, when called Weihnachtsstolen or Christstollen.  This recipe is alot less buttery than the original stollen, and I was reluctant to dust my beautiful bread with icing because I loved the look of oats all around it (it looked like the one in Singapore!). It's not what you would call a Christstollen.This would be my version of a hearty stollen bread which my god mum really loved. This recipe is a keeper. You've got to try this to know it! Come to think of it, it does look like the one mum bought, doesn't it?  Christstollen Recipe (altered from deliciousdays) 130g water 150g milk 100g 9-grain cereal mix 10g honey 75g walnuts (or other preffered) 100g dried fruits* (raisins, cherries, cranberries or even mixed peels..) 50g water 9g instant dry yeast 5g sugar 275 bread flour 100g whole wheat flour 10g salt egg wash topping : rolled oats or nuts Method: 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) 8) For the last 5-10mins, keep watch of the bread as the oats/nuts might brown. If it gets dark too quickly, cover with a foil and bake the bread for the remaining time. ~|Notes|~ *The dried fruits were soaked in rum overnight and was well drained before being knead into the bread.   
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