The more often I bake stollen bites, the more I love them. They are the perfect as late afternoon treats with a cup of tea. They are a perfect little Christmas gift for friends and colleagues. And they are perfect for testing new stollen variants in small scale.
The idea of a whole grain stollen grew in the last year somewhere in my mind. And as it happens so often I felt a itching in my fingers to try the variant. But I was absolutely unsure if I would like the flavour of whole grain flour at all in such a festive bread. And so I did a recipe test with half of the recipe of the stollen bites. After two weeks of resting I finally tested them last weekend and I was thrilled. The slight bitter and nutty tones of the flour harmonises perfectly with the spices and the sweet dried fruits. The flavour is deeper and more complex then of the white flour variant. And they stay as moist as the original, too. And I’m now sad that I made just half of the recipe…