Grandma's gingerbread

Ingredients for 1 servings:

• 500 g wholemeal rye flour
• 300 g wholemeal spelt flour
• 400 g organic cane sugar
• 12 tbsp honey
• 4 large eggs
• 90 g butter
• 2 tsp baking soda
• 20 g gingerbread spice
• 1 tsp cinnamon, a little more if desired
• 1 tsp clove powder
• 1 lemon(s) organic, grated peel
• 20 g baking cocoa
• 100 g candied orange peel, finely chopped
• 60 g candied lemon, finely chopped
• 100 g raisins, finely chopped
• 140 g hazelnuts, finely chopped
• Mix 2 egg yolks with 3 tbsp milk
• Almond(s), peeled

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 13 minutes; Total time approx. 8 hours 53 minutes

particularly aromatic, is immediately soft

Gently warm the honey and sugar over low heat, stirring continuously. Mix the flour, spices, and all other dry ingredients in a large bowl, then gradually add the warmed honey and sugar, the softened butter, and the 4 eggs. I do this with my Kenwood Major—it works very well with the dough hook. I used to knead by hand, which is a bit tiring—it turns out to be a very firm, brown dough. Once everything is well mixed, shape the dough into an oblong “plait” and place it in a large freezer bag. Then let it rest in a cool place overnight. (Not in the refrigerator; I always put it on the windowsill in a nearly unheated room.) The next day, take a larger portion of the dough, knead it thoroughly again, and roll it out to about 5 mm thick. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Cut out the shapes using gingerbread cutters, place them on a baking sheet lined with parchment paper, brush with the egg yolk and milk mixture, top with an almond, and bake for about 13 minutes. Place on a wire rack to cool, then store in a tin or Tupperware container. The gingerbread will be soft and edible after a day or two – but they’re even better if stored for longer (1-2 weeks).