spiced bread

michelle taylor

michelle taylor

31st January 2011
michelle taylor

spiced bread

Preheat the oven to 160°C, gas mark 2-3.
Sift the flours and spices twice through a sieve. Gently w


  • 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


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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