Pain d'Épices (French Honey Spice Loaf)
Inspired by techniques from NYT Cooking.
A honey and rye loaf spiced with cinnamon, ginger, anise, clove and nutmeg, baked slowly until dark.
Always check the labels of the products you use.
Method
- 1
Warm. Heat the honey, milk, butter and sugar gently, stirring, until the butter melts; cool 10 min. Heat the oven to 160 °C (140 °C fan) and line the tin.
- 2
Mix. Whisk the flours, raising agents, spices, salt and zest in the bowl.
- 3
Combine. Whisk the eggs into the honey mix, pour onto the dry ingredients and whisk just until smooth.
- 4
Bake. Pour into the tin and bake 50-60 min until dark brown and a skewer comes out clean; cover loosely with foil after 30 min if it browns fast.
- 5
Cool. Cool in the tin 10 min, then on a rack. Wrap and leave a day before slicing for the best flavour.
Storage
Wrap well and keep at room temperature for up to 1 week. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small saucepan
- large bowl
- whisk
- 23 x 13 cm loaf tin
- baking paper
- skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 248 kcal |
| Protein | 5.1 g |
| Carbohydrate | 45 g |
| of which sugars | 26.1 g |
| of which free sugars | 25.4 g |
| Fat | 6.6 g |
| of which saturates | 3.7 g |
| Fibre | 3.6 g |
| Salt | 0.55 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
