- 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.
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