It would be hard to miss that Black Friday soon is here. Not to mention Black Week, … and whatever other period marketing forces push down our throat.
The run-up to the Christmas season is busy enough as it is. I know that there are many good deals to find, and a lot of money can be saved on presents for the holiday season.
But sorting through an inbox that is overflowing with SPECIAL OFFERS! BUY NOW! LIMITED STOCK! Just somehow makes me feel like a loser from the start.
My solutions: save my energy by ONLY looking at things that:
250 grams of plain white flour or fine spelt flour
15 grams of aniseed powder (see Notes, below)
5 grams / 1 teaspoon of baking soda
175 grams of honey (runny or firm work equally well in this recipe)
175 grams of white sugar or demerara sugar
A pinch of salt
3,5 deciliter of buttermilk or another type of ‘soured milk’ (see Notes, below)
Equipment: A cake form / bread form of about 30 cm length / around 2 liters capacity
Instructions
Heat the oven to 180°C (regular upper and lower heat, not fan-forced).
Butter a 30 cm cake form / bread form (around 2 liter capacity).
Put the 3,5 deciliter buttermilk, 175 grams of honey and 175 grams of sugar in a pan and heat over medium heat until the sugar is dissolved. It shouldn’t boil, just be gently heated.
In a large mixing bowl, mix the 250 grams of rye flour, 250 grams of white or spelt flour, 15 grams of aniseed powder, the pinch of salt and the 5 grams/1 teaspoon of baking soda. Mix well.
Add the buttermilk/sugar/honey mixture to the mixing bowl and mix everything well, until there are no pockets of flour left.
Fill the cake form with the dough and even the dough out. (It will be sticky.)
Bake in the middle of the oven for approx. 1 hour.
Take out of the oven, let cool til lukewarm and then take it out of the form. (Carefully loosen the sides of the cake from the form first if necessary.)
