Rye Gingerbread

This gingerbread is a sticky yummy spicy delight. I like it plain, but feel free to jazz it up with a lemon glaze and candied ginger bits

---

Ingredients

Spice mix 

• ¼ c ginger powder

• 2 Tb cardamom powder

• 1 TB + 1 tsp mustard powder

• 1 TB cinnamon powder

• 1 TB allspice powder

• 2 tsp ground black pepper

• 1 ½ tsp mace powder

Melt

• 330 gm unsalted butter

• 600 gm dark brown sugar

• 480 gm molasses

Wet

• 12 large eggs (600 gm)

• 750 gm sheep yogurt

Dry

• 750 gm rye

• 25 gm baking powder

• 21 gm baking soda

• 21 gm salt

Instructions

1. Butter and line tins with parchment. Preheat oven to 325F convection (350 for home ovens)

2. Prepare spice mix and set aside.

3. Place the butter, brown sugar and molasses in a heavy bottom saucepot and melt over low heat. Once melted remove from heat.

4. Crack eggs and combine with yogurt in another bowl and add this to the melted butter mixture.

5. Combine all dry ingredients in a large bowl and combine well.

Final mix

• Slowly whisk the wet into the dry until all is combined and smooth.

• Pour into prepared pans and bake for 35-45 minutes. Gingerbread will turn a lighter colour and be firm to touch. It’s good to do a skewer test, too. This cake often flattens a bit on top, so don’t worry.