Berti’s wholemeal gingerbread

Hello, the Berti reports to you again! And I was already so busy baking. When the first candle is already burning on the Advent wreath, I am especially motivated to bake Christmas cookies. And I love to try new things. And I have been told that gingerbread is very popular. They taste really Christmassy.

ingredientsBerti's wholemeal gingerbread

  • 400 g wholemeal flour (I ground fresh wholemeal spelt flour – you can also use wholemeal wheat flour)
  • 100 g grated nuts (walnuts or almonds)
  • 2-3 tablespoons gingerbread spice
  • 2 tsp baking soda
  • 2 eggs
  • 8 tablespoons honey
  • 80 g butter
  • To coat a little milk


It is best to prepare the dough one day before the actual baking. For this, take a bowl and mix the whole wheat flour with the nuts, spice and baking soda. Then add the eggs, honey and butter. Mix everything and knead until you get a homogeneous dough. Now put the dough in the refrigerator and leave it overnight until the next day.

Now you have two ways to prepare the gingerbread. You can roll out the dough on a floured surface and cut it out with shapes. You can also take small, round wafers and form a dome with the dough and place it on top.

In both cases, you should brush the gingerbread with milk before baking.

Then bake Berti’s wholemeal gingerbread at 170°C for about 10 minutes and make sure to let it cool down afterwards.

And, what you should also know:

For storage, a tin can is best. Initially, you should not close them completely. If the gingerbread has become a little hard, you can put an apple half in the tin for some time. However, you should definitely take them out again or, if necessary, put one in again.

You can also decorate the gingerbread! After cooling, you can spread icing or chocolate icing on top, for example. And then maybe decorate with nuts. Just try it out!

Berti wishes you a wonderful Advent season!

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