Pain d’epices


Pain d’epices is a cross between a cake and a bread, Pain d’epices is commonly associated with the French city of Dijon. Translated into English as ‘spice bread’ it’s a delicious blend of honey and spice that can be perfectly matched with a cup of tea and lashings of salted butter.

Pain d'epices
  1. 250g Runny honey
  2. 125ml Milk
  3. 50g Caster sugar
  4. 120g Rye flour
  5. 120g Strong white flour
  6. 3 Free-range eggs
  7. 20g Baking powder
  8. 1 tbsp. Mixed spice
  9. 1 tbsp. Ground ginger
  10. Zest of an orange
  11. Zest of an lemon
  12. 1 tbsp. Vanilla extract
  13. Butter, for greasing
  1. Grease a large loaf tin and line with greaseproof paper. Preheat the oven to 160C.
  2. Pour the honey and milk into a saucepan and set over a medium heat. Stir the mixture to dissolve the honey and turn the heat down to the lowest setting to keep warm.
  3. In a bowl, beat the eggs and sugar together until smooth and add the vanilla extract. Pour in the milk and honey mixture, mixing well and then add all the remaining ingredients, stirring to form a cake batter.
  4. Pour the mixture into the prepared tin and bake in the oven for 30 minutes. Turn the temperature down to 150C and continue to bake for a further hour.
  5. Test the loaf by inserting a skewer into the centre, if the skewer comes out clean the loaf is ready. Allow to cool in the tin before turning out and removing the greaseproof paper.
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