- 360g rye flour
- 360g soft plain flour
- 60g baking powder
- 2 tabs ground ginger
- 1 1/2 tabs ground cinnamon
- 1 1/2 tabs ground nutmeg
- 420ml milk
- 750g clear honey
- 450g whole eggs
- 150g caster sugar.
spice bread
peter Jackson
9th November 2011
spice bread
Warm milk and honey
whisk eggs and sugar to sabayon
fold in rest of ingredients
pour into lined g...
Ingredients
Method
Warm milk and honey
whisk eggs and sugar to sabayon
fold in rest of ingredients
pour into lined gastronome tray
Bake at 180 for 30 mins.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
