Whole Wheat Stollen

Now you can make this traditional holiday bread with whole wheat flour.

Whole Wheat Stollen


1 stollen (14 servings) 1 stollen (14 servings)


Intermediate Intermediate

Prep Time

0:25 0:25

Bake Time

30 to 35 minutes 30 to 35 minutes

Rise Time

30 to 45 minutes 30 to 45 minutes

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  • 1/4 cup dried blueberries
  • 1/3 cup dried cranberries OR cherries
  • 1/4 cup golden raisins OR chopped dried candied pineapple
  • Boiling water
  • 1 cup whole wheat flour
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup sugar
  • 1 teaspoon freshly grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup milk
  • 1/4 cup butter OR margarine
  • 1 egg plus egg yolk
  • 1-1/4 to 1-3/4 cups all-purpose flour
  • 1/2 cup slivered almonds, toasted
  • Powdered sugar


  1. Combine blueberries, cranberries and raisins in a small bowl. Cover with boiling water and let stand 5 minutes. Drain and blot fruit dry with paper towels. Set aside.
  2. Combine whole wheat flour, undissolved yeast, sugar, lemon peel, salt, cardamom and nutmeg in large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Add to bowl with egg and egg yolk. Beat for 2 minutes; stir in enough all-purpose flour until soft dough forms. Add fruits and almonds. Knead on lightly floured surface for 6 to 8 minutes. Cover and let rest 10 minutes.
  3. Roll to a 12 x 8-inch oval. Fold dough in half lengthwise, slightly off center, lightly brush water over bottom layer. Top layer should be set back 1/2-inch from bottom edge. Place on greased baking sheet.
  4. Cover and let rise 30 to 45 minutes, until doubled. Bake in preheated 350°F oven for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over the top.

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