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12 Serves
167 Mins
4 g
29 g
1 g
In a large mixing bowl, combine the all-purpose flour, salt, and yeast. Gradually add warm water and honey, mixing until a shaggy dough forms.
Ingredients, vitamins, and health benefits
All Purpose Flour
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DanishVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
80 µg / 400 µgCalcium
91 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
120 mg / 4,700 mgSodium
224 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand for 10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm spot for 90 minutes.
Shape the dough into a loaf and place it into a greased loaf pan, allowing it to proof for another 30 minutes.
Preheat the oven to 230°C and bake the gingerbread for 25 to 30 minutes until golden brown and firm to the touch.
Salt
Active dry yeast
Warm water
Honey or Agave Syrup
Baking Soda
Gingerbread Spice Blend
Vitamin A
62 µg / 900 µgVitamin C
11 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
80 µg / 400 µgCalcium
91 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
120 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32
g56
g11
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g