1. Preheat the oven to 325ºF (160ºC). Lightly grease a 23 x 13 cm (9 x 5 in.) loaf pan and line the bottom with parchment paper.
2. Place the sugar, margarine and treacle in a medium saucepan and heat gently until melted and well blended, stirring occasionally. Remove from the heat and cool slightly.
3. Sift the white, whole-wheat and rye flours, baking soda, ginger and mixed spice into a large bowl. Make a well in the centre and pour in the melted mixture, together with the eggs and milk. Beat together until smooth (the mixture will be very runny). Pour into the pan.
4. Bake for 1 1⁄4–1 1⁄2 hours or until risen, firm to the touch and nicely browned. Leave the gingerbread to cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely. Gingerbread can be kept, wrapped in foil or in an airtight container, for up to 1 week.

PER SERVING

256 calories
5 g protein
9 g total fat
2 g saturated fat
44 mg cholesterol
40 g total carbohydrate
23 g sugars
2 g fibre
229 mg sodium

Compared with wheat flour, rye flour has much less gluten, which explains why rye breads such as pumpernickel tend to have a heavier texture. Rye flour contains high quantities of pentosans (long-chain sugars), which have a high water-binding capacity. Baked goods made with rye flour retain moisture, which means they swell in the stomach, giving a sensation of fullness.