Nutty Stollen Wreath Bread (Whole wheat)

Stollen is usually a holiday bread made with dried fruits and nuts and citrus peel.
When I say "usually" you might have gotten the drift. Yes, my recipe here is not the traditional one, neither is it holiday time, nor is it sweet.
I know someone in the far corner of this world is probably shaking their head, going... why does this woman have to twist up every single traditional recipe that ever existed!
Sorry, can't help it!

I do like the sweet kind, but once in a while I do like them savory especially when I load them with nuts like this one. Oh, those delightful little mixed nuts that come in a jar! What is your favorite kind of nut in the medley? Mine is hazelnuts. Why, oh why do they put so few of them in there?
But that said, not many can keep their hands off of the salty golden brown cashews in them.
Ahem... the cashews in the jar keep disappearing magically and ever so slowly in our household! Just when there are just a few broken lone peanuts left, the vanishing act stops. If that person is reading this, then I think its time to own up!



So, for this recipe I also used some roasted sunflower seeds (I always have a few of those and pumpkin seeds on hand.) Like I have mentioned in the past... Always keep nuts in the freezer (especially if you have a large quantity), this prevents the natural oils in them from turning rancid quickly. They stay fresh longer, and if you are worried that they might turn hard, not to worry...they do not freeze.



Nutty Stollen Wreath Bread (Whole wheat)

Ingredients:

Whole wheat pastry flour - 3 1/4 cup
All purpose flour - 3/4 cup
Vital Gluten - 1 tbsp
Sea Salt - To taste
Baker's yeast - 2 tsp
Warm water - 1/4 cup (to activate yeast, more for making the bread dough)
Sugar - 1/2 tsp
Roasted sunflower seeds - 1/4 cup
Salted mixed nuts - 1/3 cup (Peanuts, Cashews, Filberts, Pecans, Hazelnuts, Walnuts, Brazil nuts)
Coarse chop them if they are too large.
Egg wash - For brushing on top (One whole egg, mixed with a teaspoon of water) You will not need the entire egg.

Method:

Mix warm water, yeast and sugar and let it sit for about 10 min. The water should not be too hot or too cold. The former kills the yeast and the latter fails to activate the yeast. Yes, it is a little tricky if you are a first timer.

After the yeast starts to bloom, add the flour, vital gluten salt and form a dough by adding more water. Just enough to form a soft loose dough.

Knead for about 15 minutes by hand or use a dough hook attachment and knead till it is soft and supple.

Oil a large bowl, and let the dough sit in it covered for about a couple of hours. This is the first rise.

After it has doubled in size, add the nuts and knead just enough to distribute the nuts evenly.



Time to pre-heat the oven to 375F.

Using a rolling pin, roll out to about 1/2 inch thickness and slightly elongated as shown in picture.



Roll the dough (just like you would roll the cake for a jelly roll)



Seal both edges by inserting one into another and making into a round wreath shape. The seam will be visible.



Let it sit for about 10 minutes on a baking tray that you are going to use to bake. This is the second rise.

Then, using a pair of scissors cut the wreath partially (not entirely) into sections. The round shape should still be intact.



Brush lightly with a egg wash if desired.



Bake at 375F for about 45-50 min till golden brown, and it should sound hollow when tapped.



Let it rest for 10 minutes. Serve with warm butter/spread. I like mine with a little dollop of jalapeno jam.