© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Nothing spreads the holiday spirit like a good homemade gingerbread loaf. This particular gingerbread is well-flavoured and incredibly delicious due to the 6-week long maturing process and the generous use of homemade spice blend. For a loaf with a soft crust and tender crumb, cover the gingerbread with a few slices of bread or fruit (I used clementines) for a couple of days before slicing. Glaze the gingerbread loaf with a simple lemon icing or chocolate ganache with some chopped nuts or just serve it with some whipped cream and some stewed plums for a festive brunch or try as a teatime snack slathered with butter.
| Gingerbread Spice Blend | Gingerbread |
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- Combine all the ingredients for the spice blend in a jar. You don't need all the spices for the recipe. So half the recipe if you prefer.
- 6 weeks before Christmas: Gently melt the honey, coconut sugar and butter in a saucepan. Do not allow the mixture to boil. Set aside to cool for a bit. Add soda to the milk and mix. Whisk together the spelt flour and gingerbread spice, soda with milk, egg and cooled honey mixture. Mix well. Scrape the thick batter into a 20cm loaf pan. Cover the pan with a piece of plastic wrap and let it sit in the fridge, undisturbed, for 5 weeks.
- After 5 weeks: Preheat the oven to 170C/340F. Bake the loaf for about 50-60 minutes until nicely browned. Leave to cool in the pan, then turn out. Wrap the loaf with a large piece of tin foil. Set aside at room-temperature for a couple of days or up to a week before serving.
- If the gingerbread is hard, place a few slices of bread/apples/clementines on the loaf, then wrap with tin foil. They will help make the loaf tender and soft (change the bread/fruit each day with fresh ones). When the loaf is tender, glaze the gingerbread with chocolate ganache and sprinkle with some chopped nuts over, or simply dust the loaf with some powdered sugar and enjoy!
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
 |
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© 2021 | http://angiesrecipes.blogspot.com
Posts
48 comments:
That sure looks and sounds good, I'll take two to go please!
...what a Christmas gift!
It must be worth the wait!
Se ve muy rico, gracias por receta. Te mando un beso
I bet that tastes nice..
This looks and sounds like a yummy recipe-I used to bake with spelt allot because it had less gluten than wheat flours but alas still too much gluten for my celiac issue. thanks for the recipe though sounds so good
With all those lovely spicy flavours, I would definitely eat this loaf unadorned and without any extra topping!
I was a little surprised to see black pepper amongst your spice list, sounds an intriguing combination!
With all that delicious aroma of ginger around the house, do you really think this is going to last for 6 whole weeks without being nibbled at :) :)
My niece makes a traditional gingerbread house at Christmas and it always makes the house smell so good, as well as looking and tasting great, of course!
Thanks for sharing and have a good weekend :)
Wow. That takes a long time, 5 weeks for maturing. I guess by preparing now, it is in time for Christmas.
I like gingerbread, the smell of cinnamon and nutmeg and other spices.
Una exquisitez!
Entre aromas, buen y sano sabor.
Muchas gracias Angie!
Comme il doit être bon, il est superbe
Bravo
Muy curiosa esta receta, no creo haber leído otra con ese reposo tan largo. Desde luego me gustaría probar ese pan.
Un beso.
What exactly happens with it in those freakish six weeks? Does not it get all moldy or smelly? Very interesting and unusual to boot!
This is a fascinating recipe and one I am absolutely unfamiliar with. I'll bet these make wonderful Holiday presents.
Perfect for gift giving around the holiday since its so special!
6 weeks?? Wow !! That's a long time maturing this bread, looks a fantastic bake..would love to have a slice :)
What an interesting recipe! Requires great patience :) It sounds really good, and what a fun tradition to start. I love the George Carlin quote today!
Jenna
It is such a beautiful gingerbread, bravo!!
Fun, fun, FUN!!! What a neat recipe! I better get started on this right now, though, so I'll have it in time for the holidays . . . :-)
The perfect loaf, it looks delicious.
Love how beautiful your photos look with the festive holiday theme. Your gingerbread sounds exceptional.
So beautiful
Another perfect looking loaf!
that looks delicious, I love gingerbread
This loaf looks gorgeous and so festive, and I bet it's scrumptious, too! I love those holiday recipes that require a cake / bread to mature (Although it's quite challenging to wait that long haha). But I don't think I've ever made anything where dough itself needed to mature. How interesting!
It is very special bread! It is different and unique. Its preparation takes really time but worth it. Very new recipe for us. Thanks.
6 weeks!? I can't even imagine the depth of flavor this warmly spiced loaf must have!
what beautiful gingerbread loaf Angie!!! hugs
Spice blend gingerbread looks so good sure it is flavourful. Amazing recipe. Have a lovely weekend.
Angie, Great looking gingerbread loaf! Haven't had anything like this in recent years. Time to whip one up... Take Care, Big Daddy Dave
Oh wow this looks very tasty
Perfect gingerbread! Very interesting!
Oh that looks so good.
I wish I have one in the house right now.
Ann
https://roomsofinspiration.blogspot.com/
This looks great. I'd like to try this;)
Hello,
Looks yummy, I am sure your place smelled delicious while this loaf was being made and baked. Thanks for sharing the recipe! Take care, have a happy weekend!
Looks yummy bread 😃!
Such gingerbread prepared in advance is a real delicacy.
This sounds great, and it uses spelt, one of my favorite flours. I am intrigued by the idea of letting it age for 6 weeks. I might have to give this one I try in the next couple of days so I can enjoy it before February-smile. Hugs-Erika
Well done, 6 weeks, I've never gone that long, but why not. It must be an amazing bread...
Yes, please, a slice for me.
This looks amazing, Angie! I would love to try this!
Julia x
https://www.thevelvetrunway.com/
Che meraviglia, chissà che buono!
WOW!...this is the first time I see something like this!....I make a fruit cake that needs to be 5 weeks maturing, but not with a gingerbread!!...fantastic!!.........Abrazotes, Marcela
Wow 6 weeks! that must be a painful wait 🤣, for something as good as that, I think it will be hard to resist that long. Looks really good
I’m definitely intrigued with the maturing process, I’ve never done that with bread. Love the gingerbread spices, bet the house smells incredible while it’s baking.
Éva http://kitcheninspirations.wordpress.com/
this sounds like dedication angie. my mum used to make her christmas cake about 6 weeks ahead of time and feed it with Sherry or rum or fruit juice every day. was amazing! yours sounds great.
Woah 6 weeks! I'm sure the wait was worth it, looks amazing.
I've never come across anything like this before. Mixing and leaving overnight before baking yes, but five weeks? Goodness, I'm going to have to try this.
Patience and perfection in this gingerbread :D
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