Spice Bread Recipe
Ingredients
| 10 1/2 0Z honey | ||
| Butter | 3 Ounce | |
| Whole-wheat flour | 31/2 Ounce | |
| Rye flour | 3 Ounce | |
| Egg | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| Active dry yeast | 2 Teaspoon | |
| Nutmeg | 1 Teaspoon, grated | |
| Cinnamon | 1 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| 1/4 tsp powdered cloves | ||
| Pepper | 1 To taste | |
| Salt | 1 To taste | |
| Oil | 1 Teaspoon | |
Directions
Melt the honey and butter in the microwave oven for 2 minutes on HIGH.
Stir.
Add the 2 flours, and the egg and milk, whisking continuously.
Sift the yeast over the mixture.
Add the grated nutmeg, cinnamon, ginger, powdered cloves, 3 grinds of the pepper-mill and a pinch of salt.
Whisk vigorously for 1 minute.
Oil the base of a Pyrex cake mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Spoon the dough into the mold (mould) and microwave, uncovered, for 12 minutes on MEDIUM-HIGH.
Leave the spice bread to cool in the container.
Turn out on to a rack and remove the non-stick parchment (greaseproof paper).
Stir.
Add the 2 flours, and the egg and milk, whisking continuously.
Sift the yeast over the mixture.
Add the grated nutmeg, cinnamon, ginger, powdered cloves, 3 grinds of the pepper-mill and a pinch of salt.
Whisk vigorously for 1 minute.
Oil the base of a Pyrex cake mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Spoon the dough into the mold (mould) and microwave, uncovered, for 12 minutes on MEDIUM-HIGH.
Leave the spice bread to cool in the container.
Turn out on to a rack and remove the non-stick parchment (greaseproof paper).
Chef
