This is a Ginger Bread, and not Gingerbread (not that I’d try to confuse anyone intentionally of course…)
1/2 tsp Yeast 200g Strong White flour 200g Strong Brown flour 15ml Virgin Olive Oil 1 tsp Salt 1 tbsp Sugar 2 tsp Ground Ginger 30g Crystallised Ginger 100ml Semi-skimmed milk 170ml Water
Bake for 4 hours on a standard raisin bake, and make sure that the crystallised ginger is finely chopped before placing in the nut dispenser. It’s possibly worth increasing the 30g a little if you really like ginger, as the baking does reduce the intensity of the flavour somewhat, and it might also be possible to add an extra 1/2 tsp of mixed spice, or replace the 2 tsp of ground ginger with 1 tsp of ginger and 1 tsp of mixed spice.