TIME
About 45 minutes
SERVING SIZE
Makes a 9" x 9 cake
Print Recipe
- Preheat oven to 350°.
- Butter a 9″ x 9″ baking pan.
- Blend together egg, sorghum and oil in a medium-size mixing bowl.
- Add hot water and mix well.
- Stir in 2 1/2 cups of gingerbread mix until well blended.
- Pour into prepared pan and bake for 30 minutes or until a toothpick comes out clean.
An old-fashioned treat that taste great with an ice-cold glass of milk.
A few more notes from the mill kitchen
Gingerbread makes more sense when it is connected to the flour behind it. Many of the mill's older recipe posts were written as compact kitchen notes, but stone-ground breads, biscuits, tortillas, and wheat bakes usually need a little more explanation about hydration, tenderness, and flavor carry-through.
Fresh-milled flour behaves differently
Stone-ground flour tends to absorb water more gradually and keep more of the grain flavor intact. That can make doughs feel thirstier, starters more active, and finished loaves or biscuits noticeably more aromatic than the same formula made with standardized grocery flour.
The payoff is flavor and character, but it also helps to give the flour time. Short rest periods, softer handling, and a willingness to adjust with a small splash of liquid usually matter more than forcing the dough to match the first mix.
Tie the bake back to the grain
Readers who land on articles like this are often still deciding between whole wheat, sifted flour, or even the wheat berries themselves. That is why the related links matter. They turn a short article into a clearer path for comparison instead of leaving the reader stuck at a single recipe card.
For Homestead Gristmill, that connection is part of the value proposition. The mill sells ingredients with real identity, so the education around them should help a customer understand why one flour belongs in a sandwich loaf while another is better for biscuits or pastry.
Use the article, then keep going
Cakes and Sweet Bread
