GINGERBREAD

If you like ginger you will like this bread . It is said that this bread rises with the sun , so it is best to start the preparation later in the day . Cream 10 gm of instant dried yeast with 20ml of honey ( raw honey if you know a beekeeper,but not essential ) and 2 tbs of water . Now add 200ml of warm water with 50 gm of minced ginger , 20 ml of molasses , 1 tsp of sea salt and finally 400 gm of wholemeal flour . Knead to combine , using the dough hook on your mixer , continue to knead until the dough comes together ( about 10 minutes ) . Lift the dough hooks and cover the bowl with a thick tea towel and leave sit overnight . The next day lower the dough hooks on the mixer and knead for 5 minutes until the dough forms a ball . Flour your hands and lightly dust over the dough . Preheat your oven to the highest possible temp . Place the dusted dough in a lightly greaded ovenproof dish . Slash the top of the dough ( which I forgot to do ), let the dough sit for another hour ( or more if the temperature of the day is cool ) . Place the dish with the dough in the very hot oven for 5 minutes then reduce heat to 220 deg C for 15 minutes . Remove from the oven and cool on a wire rack . This goes well with the lemon marmalade earlier .