Pain D'Epice (French Spice Bread) Recipe

Name: Pain D'Epice (French Spice Bread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 ml honey; 225 g wholemeal rye flour; 30 g white sugar; 1/2 teaspoon baking powder; 1/2 teaspoon bicarbonate of soda; 30 g ground almonds; 1 teaspoon ginger peel; 2 teaspoons fennel seeds; 1/2 teaspoon ground cinnamon; 12 cloves, ground; 1/2 orange, zest of, grated; 1/2 lemon, zest of, grated; milk, and; sugar, boiled to a syrup for glaze

Servings: persons

225 ml honey
225 g wholemeal rye flour
30 g white sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 g ground almonds
1 teaspoon ginger peel
2 teaspoons fennel seeds
1/2 teaspoon ground cinnamon
12 cloves, ground
1/2 orange, zest of, grated
1/2 lemon, zest of, grated
milk, and
sugar, boiled to a syrup for glaze

1
Warm and melt the honey by standing the jar in a pan of hot water, measure it into the rye flour in a bowl and mix together with a wooden spoon. Leave, covered for 1 hour for the flour to absorb all the liquid.
2
Heat the oven to 180C/350F/gas 4. Add the rest of the ingredients, except the glaze, and mix with vigour to ensure everything is spread evenly through the dough - this will be very sticky! Knead the dough on a clean work surface for between 5-10 minutes You can dip hands into a bowl of water at intervals to help with the kneading if necessary.
3
Press the dough mixture intpo a well greased 2lb loaf tin. Make sure it's pushed right into the corners.
4
Bake the loaf on the middle shelf for about 35 mins until a skewer inserted into the centre comes out clean. When you have removed it from the oven, brush with glaze and return to oven for a couple of minutes to set the glaze.
5
Let the bread stand in the tin for a few minutes, then invert onto a wire rack. This keeps very well and because it's made using rye it can be better for being left a couple of days before eating. (We never let it wait long though !).

461

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 225 ml honey, 225 g wholemeal rye flour, 30 g white sugar, 1/2 teaspoon baking powder, and more.

Yes, Pain D'Epice (French Spice Bread) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pain D'Epice (French Spice Bread)

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