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Sourdough Cardamom Stollen

On a Sunday, you just feel like having that special treat. So how about a Cardamom Stollen? With sourdough, of course! There was no time for baking yesterday, so the dough rested in the fridge until the next morning. Cardamom is a wonderful spice with many health benefits - it is used as an anti-inflammatory, anti-bacterial, a diuretic and a digestive aid.

Sourdough Cardamom Stollen


150 grams rice or spelt sourdough

350 grams spelt flour

50 grams rice flour

60 grams ghee or butter

120 ml kefir or almond milk

60 grams brown sugar/coconut sugar

1 egg

three pods of cardamon, freshly grind

pinch of salt


1. In a big bowl, mix all ingredients until you have a more or less sticky dough.

2. Let proof at room temperature for 3 hours. Turn the dough two times.

3. Flour the working surface and make a rectangle. Fill it with a marmalade or a jam, roll it and cut in two halves. Create a stollen shape bringing one part of the dough over the other.

4. Let proof for another 2 hours.

5. Preheat the oven and the baking sheet for 220 degrees. Dump the dough on the baking sheet and put into the oven. After 10 minutes, decrease the temperature to 200 degrees and bake for 15 minutes.


#sourdough #fermentation #sourdoughbaking

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