132.Stollen : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Makes a 1 lb cake

1 oz / 25 g fresh yeast or 1 tablespoon dried yeast +1 teaspoon sugar

3 fluid oz / 75 ml warm water

8 oz / 200 g wholemeal flour

1 oz / 25 g butter, softened

1 tablespoon black treacle or molasses

1 oz / 25 g sultanas

1 oz / 25 g chopped glace cherries

1 oz / 25 g chopped dates

1 oz / 25 g peel

1 egg, beaten

grated rind of one lemon


  • Crumble the fresh yeast into the liquid or mix in the dried yeast and sugar. Keep warm until the yeast is working well.

  • Rub the butter and molasses into the flour.

  • Mix in the dried fruit. Then add the beaten egg and lemon rind.

  • Slowly, mix the flour into the liquid until a uniform soft dough is formed.

  • Turn on to a floured board and knead until the dough is smooth and elastic.

  • Shape into two loaves and put into two greased 1lb loaf tins.

  • Cover with a clean cloth and put into a warm place until double in size.

  • Re-knead the dough and shape into an oblong 10 x 8 inches / 25 x 20 cm.

  • Fold the dough in half, gently, and place on a greased baking tray.

  • Bake at 375°F, 190°C, Gas Mark 5 for 25 - 30 minutes.

  • Turn out and cool on a wire rack.


  • Chopped dried apricots and figs may be used in place of the fruit.

  • Add one ground clove or a teaspoon of mixed spice to the flour.