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

Instructions

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.

Variations