• Hana Kovac

Sourdough Stollen with Rose Hip Jam (gluten and lactose free)



Once you start with sourdough baking, it becomes an obsession. No wonder, the author of the book The Little Book of Hygge: Danish Secrets to Happy Living, compares sourdough to tamagotchi (you have to feed it every day as well). This week, I play with a recipe for gluten-free Stollen, which is a traditional German bread usually eaten during the Christmas season. Traditionally, it's filled with dried fruit. My version features rose hip jam. This wonderful fruit is high in vitamin C in its raw form and I often suck on it directly from the bushes while taking a walk during cold winter months.

Sourdough Stollen with Rose Hip Jam

Ingredients

For the sourdough starter: The night before add 80 grams of rice flour and 80 ml water to your sourdough.

For the dough:

150 grams sourdough starter

40 grams buckwheat flour

60 grams sorghum flour

60 grams tapioca starch

1 tsp. psyllium husk

60 ml almond milk

40 grams coconut sugar

30 grams ghee

1 egg

pinch of salt

Directions

1. Mix all ingredients, knead the dough for a few minutes and form a ball. Cover with a plastic wrap and let rise in a warm place for four hours.

2. Dust a surface with rice flour and roll out a rectangle.

3. Spread rose hip jam over the rectangle.

4. Form a roll, cover and let rise for one or two hours.

5. Preheat the oven to 220 degrees. Bake at 220 degrees for the first 10 minutes, then lower the temperature to 200 degrees and bake for 20 more minutes.

6. Let cool completely before cutting.


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