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A photo of Einkorn and Rye Stollen

Meat-free – Einkorn & Rye Stollen Recipe


1 loaf


  • 225g mixed dried fruits and candied peel
  • 50g glacé cherries
  • 2 clementines, zest and juice
  • 2tbsp brandy
  • 50g flaked almonds
  • 200g Doves Farm Einkorn Flour
  • 200g Doves Farm Strong White Bread Flour
  • 150g Doves Farm Rye Flour (wholemeal or white)
  • ½tsp salt
  • 1tsp ground mixed spice
  • 40g organic caster sugar
  • 1tbsp Doves Farm Quick Yeast
  • 250ml milk or alternative such as soya, rice or nut milk
  • 100g sunflower spread/softened butter or goat’s butter
  • 1tsp vanilla extract
  • 1 free range egg or egg replacer – ask your local health store for advice
  • 450g organic ready-made marzipan
  • 3tbsp organic icing sugar


1. Put the mixed dried fruits, candied peel and cherries into a bowl and add the clementines zest and juice and brandy. Stir well and leave to soak for an hour, or until the fruit has absorbed the liquid. Add the almonds, mix well and set aside.

2. Sift the flours into a bowl and add the salt, mixed spice, caster sugar and quick yeast.

3. Warm the milk or milk alternative slightly then stir it into the dry ingredients.

4. Beat the egg or make up the equivalent in egg replacer and add this to your mixture , along with the vanilla and margarine or butter. Bring together to form a dough. Gently knead the dough for 5-10 minutes.

5. Add the soaked fruit and nuts to your dough and knead until combined and evenly distributed.

6. Place the dough into a bowl, cover with clingfilm and leave in a warm place for 1 hour, or until doubled in size. Preheat your oven to 180°C/fan 160°C/350°F/gas mark 4.

7. Turn the dough out onto a lightly floured surface and knead gently for 1 minute. Roll out into a large rectangle. Roll the marzipan into a long log and place into the middle of the rectangle of dough.Brush the edges with a little milk or milk alternative, then fold the dough over the marzipan and press to seal.

8. Place the stollen on a baking sheet and cover with a piece of oiled clingfilm. Leave in a warm place to double in size again. Bake the stollen for 25-30 minutes, until risen and golden brown. Leave to cool and dust with icing sugar before serving.

Recipe courtesy of Doves Farm


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