This 100% Whole Wheat Christmas Stollen heralds my Holiday baking. I am already feeling behind judging by my clicking around. Making a Christmas cookie list is still on my to-do list.
However, the Holiday CD's have been spiraling for six days, and we're enjoying our morning coffee from Christmas mugs.
I do believe I have had Stollen before, one given to us from Germany. If I am recalling correctly, the German one was more like a dense cake, while ours is, of course, more like bread.
I used dried cherries and currants in mine, orange juice instead of brandy (did anyone try tea?), and slivered almonds. Oh, and an extra dose of salt by mistake, which thankfully was undetectable.
I think this needed the brandy and almond paste. I had a feeling about that, but I wanted to stick with ingredients I'd use more often. If I ever make this again, I would at the very least toast the almonds, and perhaps chop or grind them.
Happy Holidays to you all! Will we really not be back again until the New Year? It will be our one year anniversary! I'll miss you, baker friends, but I hope you'll stop by because I plan to be here several more times before Santa comes.