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Gingerbread

 
2 cups integral spelt flour (may split and use half oat or barley)
3/4 cup spent leaven
1 1/2 cup raw buttermilk or kefir

6 tablespoons very soft butter
1/2 cup pureed soaked dates (or honey)
1/3 cup blackstrap molasses
2 eggs
1 teaspoon fresh grated ginger
2 teaspoons dry ground ginger
1 teaspoon Ceylon (cassia if you prefer) cinnamon
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
1/2 teaspoon salt
pinch freshly ground black pepper
1 teaspoon baking soda

. Use an 8 cup liquid measure to ferment the flour. Once flour is fermented, mix the last several ingredients EXCEPT the baking soda, and blend completely with hand mixer. Pour liquid mix over dough, and beat thoroughly to break up dough altogether. Sprinkle soda over the batter and mix in thoroughly. Preheat oven to 350 ℉ while you allow soda to neutralize the sour acids from fermentation.
Bake in buttered 8x8 pan (or loaf pan) for 30 minutes or so, testing before removing from the oven.

Serve with lemon curd or raw whipped cream!


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