Spelt Stollen with Lievito Madre

A moist Stollen made of spelt flour with some whole spelt flour in it and sweetened with honey. This Stollen is traditionally made with raisins, candied orange and lemon peels but gets a twist with the usage of Lievito Madre.

I have written this recipe as part of the monthly motto for november and december from the Facebook group Breadmania. The monthly motto is called “in the Christmas bakery”  and we take the chance to bake Panettone, Stollen, Lebkuchen, christmas cookies and other delicious baked goods traditional of Christmas. 

Combination of yeast and Lievito Madre

Most Stollen contain too much yeast in my opinion. The usage of yeast is justified with the fact that Stollen contains a high amount of butter, sugar (in my case honey) and inclusions. As my Lievito Madre is very active I decided for this recipe to use a combination of yeast and Lievito Madre.

I have kept the inclusions traditional

On the other side I have decided to keep the inclusions for the Stollen traditional: so I used raisins, candied orange and lemon peels and added some almonds. The inclusions get soaked over night in rum (if you want it alcohol free you can use orange juice).

Enjoy baking and wish you a very Christmas!

 

Video

There is a tutorial available for this recipes as Instagram Reel.

 Time schedule

Previous day

20:00h Prepare soaker

 Baking day

07:00h Prepare flour custard and feed Lievito Madre

09:00h Prepare biga

10:00h Knead main dough

11:15h Add soaker

11:30h Shape Stollen

12:15h Bake Stollen

Spelt Stollen

A moist Stollen made of spelt flour with some whole spelt flour in it and sweetened with honey. This Stollen is traditionally made with raisins, candied orange and lemon peels but gets a twist with the usage of Lievito Madre.
Working time2 hrs 30 mins
Waiting time12 hrs
Total time14 hrs 30 mins
Ergibt: 1 Stollen à 1 kg

Ingredients

Soaker

  • 130 g raisins
  • 50 g candied orange peel
  • 35 g candied lemon peel
  • 65 g almonds baton-cut and roasted
  • 100 g rum alternative: orange juice

Flour custard

  • 25 g whole spelt flour
  • 80 g milk

Biga

  • 55 g whole spelt flour
  • 35 g milk
  • 8 g fresh yeast

Main dough

  • flour custard
  • biga
  • soaker
  • 80 g white spelt flour
  • 55 g whole spelt flour
  • 75 g Lievito Madre
  • 0-20 g milk depending on the used flour
  • 120 g butter
  • 40 g honey
  • 4 g salt
  • 3 g Stollen spice mix

Instructions

Soaker

  • Soak raisins, candied orange and lemon peels (cut small) and the almonds in rum/orange juice during 12-24 hours.

Flour custard

  • For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
  • Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.

Biga

  • Mix flour with milk and yeast and place in a clean jar.
  • Let proof at 24°C during 45-60 minutes (the biga must have doubled in size before you proceed).

Main dough

  • Mix all ingredients except for the soaker 4 minutes at a low speed and 8 minutes at a higher speed until the dough is kneaded. The dough is pretty soft.
  • Let proof 1-1,5 hours at 23°C until it has doubled in size.
  • Strain the fruits and remove the excess liquid. Then add them to the dough at a low speed just until fully mixed.
  • Shape the Stollen and let proof 30 minutes at 23°C. I like to do a ring of aluminium foil covered with baking paper to avoid the Stollen expanding while baking (I find if it expands a lot and it gets too thin it dried faster).

Bake

  • Place in a 220°C hot oven and reduce the temperature immediately to 180°C. Bake 50 minutes or until the internal temperature reaches at least 94°C.

Cover with butter & sugar

  • Once the Stollen has reached an internal temperature of 50°C cover it with melted butter and sugar. Let rest 12 hours at a room temperature of 12-18°C.
  • After 12 hours cover with powdered sugar and package.
  • Let rest 3-4 days in a cool place (12-18°C).

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