Ginger bread

Sladké Špaldové Difficult

This tasty little bread is a great way to use a combination of eggs, oil, sugar and molasses. It has a subtle flavour thanks to the candied ginger and almond slices, which spread beautifully in the dough. After baking in a 160 °C oven, which is not opened for the first 30 minutes, you will get a soft and aromatic loaf of bread whose flavour unfolds best the next day. Keep wrapped for maximum freshness and enjoy every bite to the fullest!

Ingredients

200 g Nominal wholegrain spelt flour
140 g cooking oil
100 g candied ginger
100 g cane molasses
20 g sugar with lemon zest
20 ml egg M
2 tbsp milk
10 g baking powder
1 tsp ground star anise
1 tsp gingerbread spice
1/2 tsp ground ginger
1 tsp crushed allspice

For this recipe you need the following products:

Directions

Prepare the eggs, oil, sugar, and molasses by creaming them in a bowl. Grate the candied ginger on a fine grater, add to the creamed mixture and gradually add the spices and salt. Mix the flour with the baking powder and slowly stir it into the dough together with the milk. Finally, stir the almond slices into the dough. They are better than chopped almonds, because in the form of slices, they don't sink to the bottom and they stay spread throughout the whole dough.
Pour the dough into a greased and floured loaf pan. Place in an oven preheated to 160 °C and after 20 minutes increase the temperature to approximately 170-175 °C. Don't open the oven at all for the first 30 minutes. Bake for about 40 minutes. The surface should be even. Use a skewer to check if it is baked through. Adjust the amount of dough to fit the size of the pan. This bread is baked with half the amount of flour (100 g) and the pan is 19×9×6 cm. The bread is at its best from the second day onwards, when all the flavours come together beautifully. We recommend storing it wrapped.