- 240g rye flour
- 240g white flour, preferably soft
- 40g baking powder
- 1tbs ground ginger
- 1tsp ground cinnamon
- ½ tsp grated nutmeg
- 280ml milk
- 500g liquid honey
- 300g whole egg
- 100g caster sugar
- 1tbs vanilla essence
- Grated zest lemon
- Grated zest orange
spiced bread
michelle taylor
31st January 2011
spiced bread
Preheat the oven to 160°C, gas mark 2-3.
Sift the flours and spices twice through a sieve. Gently w
Ingredients
Method
Preheat the oven to 160°C, gas mark 2-3.
Sift the flours and spices twice through a sieve. Gently warm the milk and honey until the honey dissolves. Whisk the egg and sugar to form a stable sabayon. It will hold its shape on the whisk.
In a mixing bowl, combine honey-milk and sabayon mixtures. Add the vanilla and grated zests.
Fold in the sifted flours. Do this carefully and thoroughly to prevent lumps,
Pour into the prepared tins
Bake in a low oven for about 90 minutes. To test whether they're ready, insert a skewer or knife into the middle. It should come out dry.
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.
