02 May Gingerbread
Preparation time: 1h00
Cooking time: 1h00
11 g Saf-Instant yeast
600 ml of milk
100 g of honey
50 g of brown sugar
60 g of butter
200 g of white and/or rye flour
1 tbsp of 4 spices:
(ginger, nutmeg, cinnamon and almond)
1 pinch of salt
Optional: add lemon zest
Mix the yeast with the warm milk.
In a pan, melt the butter with the brown sugar and honey over a low heat. The mixture must be warm.
Mix the flour, spices and the butter mixture to produce an even consistency.
Grease and flour the tin. Fill the tin 2/3 full with the dough. Leave to rest for 1 hour.
Preheat the oven to 175°C/Fan 150°C/
Gas Mark 4.
Bake for 1 hour. Insert the blade of a knife, if it comes out clean it is cooked.