Serving suggestion
Serve with honey-sweetened whipped cream.

Storing
Once it is cool, wrap the bread in plastic wrap. It will keep for a week.

1. Preheat the oven to 125° C (250° F). Butter two large (9 1/4 x 5 1/4 X 2 1/2) loaf pans, line the bottom with parchment paper and butter the parchment. Everything must be well-buttered or it will stick. Set aside.
2. Heat the milk, sugar and honey in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and set aside until slightly cooled.
3. In the bowl of a heavy duty mixer fitted with the paddle attachment combine flour, baking soda, fennel seed, salt, cinnamon, cloves, ground ginger and pepper. In two batches, add the tepid honey mixture and candied ginger. Scrape down the sides as needed, and blend on low speed until just combined. Add the egg and egg yolk and beat on medium speed until well blended.
4. Pour the batter into the prepared loaf pans, dividing the batter evenly and not filling the pans more than half full. Transfer to the heated oven and bake until a skewer inserted into the center comes out clean, 2 to 2 1/2 hours. (Watch the last 30 to 45 minutes, and cover with aluminum foil if the bread starts to become too dark).
5. Remove the loaves to a rack to cool slightly. Turn the loaves out of the pans and remove the parchment paper. Slice each loaf into 10 slices. The bread keeps well very tightly wrapped in plastic wrap for up to 1 week.