Peel 2 cups ginger, slice thin, simmer in 2 cups sugar and 2 cups water till syrupy, 90 minutes. Subsitute with Tbs powdered ginger if saving time. Mix wet ingredients with Tbs ginger syrup in bread mixer till smooth. Grind spices, add with dry ingredients, mix into solid batter like pancakes. If too runny, add Tbs rye flour and Tbs all purpose flour while mixing. Ginger syrup stays fresh for months in the fridge, great against cold and flues in tea. Spicy.

Preheat oven to even low heat, 300F degrees. Line bread form bottom with parchment paper, butter the sides, pour batter into form till it fills half the form, it will rise and double, bake 90 minutes. Enjoy!