Here is a great classic of the Christmas period (which is fast approaching!), I named: the gingerbread.
The bread that we know today would originate from "mi-kong", literally "honey bread" in Chinese, a bread appreciated for its energetic qualities, obtained by kneading flour and honey, flavored or not of aromatic plants or spices. 

° 125 g rye flour (clear to me)
° 125 g of wheat flour
° 125 g of honey
° 125 g of brown sugar
° 125 g butter
° 1 egg
° 200 ml of skimmed milk
° 1 pinch of salt
° 1 tsp ground cinnamon
° 1 teaspoon ground ginger
° 1 tsp of powdered green anise
° 1 tsp of liquid vanilla
° 1 teaspoon of baking powder
° 1 tsp of baking soda

Preheat your oven to 150 ° C, heat.
Heat the milk with the butter with the butter cut into pieces; once the butter has melted, add the sugar, honey and spices (I crushed my anise seeds with a pestle). Let cool. 
In a bowl, put the flour, baking powder, baking soda and salt; mix.
Add the milk to the spices, mix the appliance, then add the egg and mix again to obtain a homogeneous preparation.
Butter a cake tin, pour in the mixture and cook for 45 minutes (increase the cooking time if you are not using the hot air).
The cooking time is indicative as it may vary depending on the oven.
Check the cooking with a pick which should come out dry;
Let it cool down before serve .

Enjoy !