Pain d’Epices (Fresh Ginger Spice Bread)

_20160722_0818182-1/4 cups all purpose flour (200 gr.)
1 cup plus 2 tbsp rye flour (130 gr.)
2/3 cup honey (180 gr.)
1/4 cup dark brown sugar (50 gr.)
1/2 cup extra virgin olive oil (half coconut oil ok) (80 gr.)
2-1/2 tsp baking powder (10 gr.)
1/2 tsp baking soda
pinch of salt
2 eggs
3/4 cup almond milk (or regular milk) (150 ml)
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
2 tbsp freshly grated ginger root or 1 – 2 tsp ginger powder

1. Warm up the milk and mix in the honey and salt until completely dissolved. Set aside.
2. Beat the eggs and brown sugar until fluffy. Stir in the milk/honey mixture.
3. Beat in the grated ginger (if using) and oil.
4. Whisk the flours, baking powder, soda and spices together.
5. Mix the above into the liquid mixture. Mix thoroughly (mixture will be sticky and thick).
6. Pour into a buttered and wax paper lined long bread pan. Level top.
7. Decorate with almonds and candied cherries if desired.
8. Bake in a preheated 160deg C (325deg F) oven for 45 minutes or until firm and golden.

Tip: Delicious served with whipped cream.