|Honey||10 1⁄2 Ounce|
|Whole wheat flour||3 1⁄2 Ounce (whole meal)|
|Rye flour||3 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Active dry yeast||2 Teaspoon|
|Grated nutmeg||1 Teaspoon|
|Powdered cloves||1⁄4 Teaspoon|
Melt the honey and butter in the microwave oven for 2 minutes on HIGH.
Add the 2 flours, and the egg and milk, whisking continuously.
Sift the yeast over the mixture.
Add the grated nutmeg, cinnamon, ginger, powdered cloves, 3 grinds of the pepper-mill and a pinch of salt.
Whisk vigorously for 1 minute.
Oil the base of a Pyrex cake mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Spoon the dough into the mold (mould) and microwave, uncovered, for 12 minutes on MEDIUM-HIGH.
Leave the spice bread to cool in the container.
Turn out on to a rack and remove the non-stick parchment (greaseproof paper).