Whole-Grain Gingerbread
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
9
ingredients
- 3⁄4 cup whole wheat flour
- 1 cup spelt flour or 1 cup all-purpose flour
- 1⁄2 cup packed muscavado sugar or 1/2 cup brown sugar
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1⁄4 cup chopped crystallized sugar (optional)
- 1 tablespoon grated fresh ginger
- 1⁄4 teaspoon ground cloves
- 2 tablespoons grated orange zest
- 1⁄4 teaspoon ground black pepper (optional)
- 8 tablespoons unsalted butter
- 1⁄2 cup unsulphured molasses (blackstrap is ok)
- 3 tablespoons honey
- 1⁄2 cup whole milk
- 1⁄4 cup plain yogurt
- 1 large egg, beaten
directions
- Preheat oven to 350 deg F. Butter and flour a 9" square pan.
- In a large bowl, whisk together the dry ingredients, plus grated ginger and orange zest. Make sure any clumps of sugar are broken up, whisk well.
- In a small saucepan over medium-low heat, melt the butter. Add the molasses and honey and cook, stirring, until the mixture is warm but not boiling.
- Pour into the flour mixture and mix to combine.
- Add the milk, yogurt and egg, and combine. This may take some mixing, but should look like a loose brownie batter.
- Pour the batter into the prepared pan and bake until the edges pull away slightly from the edges and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
- Let the gingerbread cool completely in the pan before cutting and serving. Any leftovers can be stored at room temperature for up to 4 days.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!