Dan Lepard’s extra moist stollen (Update 23 December 2008)
It is cleverly made with a cooked flour-water porridge which increases moistness of the crumb. Mine looks a bit like brown bread although the amount of whole-wheat flour used is minimal. Maybe the spices? The flavor bears a deep impression of the fragrant mace, cloves, cardamom and cinnamon. It has a warm appeal and is perfect for a quick breakfast with a big cup’o tea in the morning just before leaving the house. Excellent!
I will make this again as soon as this one’s finished and will reduce spices a little to see how the flavor changes. I am a big fan of a clean buttery finish. The scale in the bath room confirmed it.
Update: The second one was even better. Strangely, this time it did not rise at all at any time, but had a great consistency after the bake. Very firm and moist, like a proper Stollen should be. Going to make another Stollen before the year ends – Mick Hartley’s Quarkstollen – a sourdough version of this popular fruit bread.