A homemade whole wheat gingerbread that is unlike the cake gingerbread with which you may be familiar. This one is yeast-raised, making it ideal for sweet sandwiches and French toast.
Recipe courtesy of Panhandle Milling
Whole Wheat Yeast-Raised Gingerbread
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 Loaves (2 Lg Decorated)
- Difficulty Level Intermediate
Ingredients
- 1 cup Molasses
- 4 cups Water
- 1 cup Olive Oil
- 2 Tbsp. Active Dry Yeast
- 2 Tbsp. Cinnamon
- 1 tsp Allspice
- ½ tsp Cardamom, ground
- ½ tsp Nutmeg
- 1 Tbsp. Orange Zest
- 2 tsp. Rum Emulsion
- ½ cup brown sugar
- 11-12 cups Whole Wheat Flour
- 2 tsp Sea salt
Instructions
- Combine the molasses, water, oil, yeast, sugar and extract in a bowl.
- Combine the flour and spices in bread mixer bowl.
- Add the liquid mixture to the bread mixer and lightly combine on low speed.
- Kneading with a dough hook on medium speed 4-5 minutes until elastic and smooth.
- Remove hook and form dough into a ball. Place in covered location and raise until doubled (at 80°about 1 ½ hours.)
- Expel the air from the dough.
- Divide the Dough into 4 equal portions. Form each portion into a loaf. Place loaves into 4 oiled loaf pans.
- Cover and proof until doubled, about 1 hour.
- Lightly slit tops of loaves and bake at 425°for 20 minutes.
- Lower baking temperature to 350°and bake an additional 15-20 minutes. Internal temperature should register 195°.
- Remove from oven and allow to cool before removing from pans.
- Ingredient : Bread
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