Every year the day before Christmas my youngest daughter M. and me are baking a Christmas bread. I’ve baked it myself for about 25 years now and as soon as she was able to assist me she has done so until she could bake it herself. We still do it together though as a tradition.
After the final shopping has been done we weigh the ingredients and mix them all together.
It is a very rich bread with raisins, walnuts and almonds. At the moment it is rising in the oven (about 35˚C) for about an hour and a halve.
Originally this bread is a pagan midwinter sacrifice for the Germanic Gods to ensure the people of the returning sun and the fertility of the land and the animals. It used to be only made of white flour since that was more difficult to get than whole wheat flour. Nowadays it is just yummy but I like to be aware of what it once really was meant for.
As always something went wrong. The bread baking machine didn’t do what is was expected to do and we had to switch to another mixer. So everything lasted longer
And now at a quarter past four our “Kerststol” is finally where it’s supposed to be: in the oven!
After an a lot of excitement we finally have our Christmas bread ready for tomorrow. It smells delicious!