Pain d'épices
This pain d'épices recipe is full of warm, comforting flavours thanks to the generous amount of honey and mixed spice in the bread's batter. A classic French loaf that's simple to make and requires no kneading. This recipe is taken from Crumb by Richard Bertinet, published by Kyle Books. Photography by Jean Cazals.
Ingredients
- 350g of honey , use a very good quality variety
- 40g of soft dark brown sugar
- 125g of plain flour
- 125g of rye flour
- 1 tbsp of mixed spice, typically ground ginger, nutmeg, cinnamon, mace and cloves
- 1 tsp star anise
- 20g of baking powder
- 2 medium eggs
- 100g of whole milk
- 20g of butter , for greasing the tin
Equipment
- 25cm long loaf tin
Method
1
Preheat the oven to 180°C/gas mark 4
2
Gently heat the honey in a pan with the sugar, stirring until the sugar melts, then remove from the heat
3
Combine the plain flour, rye flour, mixed spice, star anise and baking powder in a bowl
4
In a separate bowl beat together the eggs and milk, and then stir in the honey and sugar mixture. Stir this into the dry ingredients to form a batter
5
Melt the butter in a small pan and use to brush the inside of a 25cm long tin
6
Fill the tin with the batter, transfer to the preheated oven and bake for 35 minutes until the top is dark brown and a skewer inserted into the middle comes out clean
Discover more:
Go to Comments
Pain d'épices
