Whole-Grain Gingerbread

By food writer Megan Gordon, author of "Whole-Grain Mornings" and published in the local paper, who suggests this for breakfast, not just as a dessert. Make this ahead of time - the author says it's best on the third day. I have not made it yet, but intend to, as I like the inclusion of fresh ginger. I estimated the prep time.

• Ready In: 1 hr
• 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

1. Preheat oven to 350 deg F. Butter and flour a 9" square pan.
2. 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.
3. 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.
4. Pour into the flour mixture and mix to combine.
5. Add the milk, yogurt and egg, and combine. This may take some mixing, but should look like a loose brownie batter.
6. 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.
7. 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.