I think the gingerbread is one of my fondest memories of the most present snack foods of childhood (yes, you remember the gingerbread P*** youp la boum it is the king of the gingerbread !!!). So yes, I had already done a version of it on the blog, but here I wanted a gingerbread pure rye and with lots of good honey in it. And the result is that it is perfect (oops I goof on me!) Mr. and Mini-Mademoiselle (my tasters vor) have loved it and this gingerbread has not fizzled out. It is a version rather healthy that I propose to you there, no eggs, no dairy products and good ingredients complete, what more to ask ?!

Good for the reasons of the photo, it has been ruled out of the oven, so he stood in the middle. But the cold, its texture is really perfect, very dense and a bit “chewy” and it is very well preserved for a few days.

Gingerbread pure rye {without milk}

For 1 spice bread Save Print Ingredients

  • 300 g of rye flour
  • 350 g of honey
  • 60 g margarine vegetable
  • 50 g of sugar cane full
  • 10 cl vegetable milk
  • 1/2 packet of yeast chemical
  • 1 c. c. of baking soda
  • 2 c. c. of cinnamon powder
  • 1 c. c. of powdered ginger
  • 1 c. c. of anise powder
  • 1/2 c. to c. of ground nutmeg

 

Preparation

  • Preheat the oven to 160°.
  • Heat the vegetable milk, and honey together in order until dissolved, add margarine and leave to cool.
  • In a bowl, mix together the flour, yeast, sugar, bicarbonate of soda and spices and make a well. Pour in the center the cake mixture and stir with a wooden spoon.
  • Pour the batter into a cake pan greased and floured or non-stick.
  • Bake for 45 min.
  • Remove from pan once cooled.

 

Written by Doc

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