Gingerbread — it's not just for dessert. Especially if you ask breakfast-lover Megan Gordon , whose recipe from Whole-Grain Mornings relies on three forms of ginger (ground, crystallized and fresh) to give it a rich spiciness."This bread gets even better with time — and, to me, tastes best on the third day," she says. "It gives those dark molasses flavors time to settle in."
Whole-Grain Gingerbread
3/4 cup whole wheat flour
1 cup spelt flour (or all-purpose flour)
1/2 cup packed muscovado sugar or brown sugar
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. ground ginger
1/4 cup chopped crystallized ginger (optional)
1 Tb. grated fresh ginger
1/4 teaspoon ground cloves
1/2 tsp. ground cinnamon
2 Tbs. grated orange zest
1/4 tsp. freshly ground black pepper (optional)
8 Tbs. unsalted butter, plus more for greasing the pan
1/2 cup unsulfured molasses (Gordon uses blackstrap)
3 Tbs. honey
1/2 cup whole milk
1/4 cup plain whole-milk yogurt, homemade (see recipe below) or store-bought
1 large egg, beaten
Preheat the oven to 350 degrees. Butter and flour a 9-inch square pan.
In a large bowl, whisk together the flours, sugar, baking soda, salt, the three kinds of ginger, cloves, cinnamon, orange zest, and pepper. Use your hands to break up any clumps of sugar, and whisk well.
In a small saucepan over medium-low heat, melt the butter. Add the molasses and honey and cook, stirring, until the mixture is warm but not boiling. Pour into the flour mixture and stir to combine. Add the milk, yogurt, and egg and fold together until combined. With a little arm power, the mixture will soon look like a loose brownie batter.
Pour the batter into the prepared pan and bake until the edges pull away from the pan slightly and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the gingerbread cool completely in the pan before slicing and serving. Any leftovers can be covered and stored at room temperature for up to 4 days.
Yield: 9 servings
Per serving (3-inch square piece): 333 calories, 54g carbohydrates, 6g protein, 12g fat (7g saturated), 3g fiber, 50mg cholesterol, 172mg sodium
From USA Weekend
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