Pain d’Epice
Equipment
- Rectangular box loaf tin with lid (mine is 23.5cmx12.5cmx11cm) or a standard 25cm loaf tin and foil to cover
- Stand mixer optional
Ingredients
- 350 g Honey
- 40 g Soft dark brown sugar
- 200 g Plain flour T45 or T55
- 50 g Rye flour
- 1 Tbsp Ground mixed spice
- 2 tsp Baking powder
- 2 Medium eggs
- 100 ml Whole milk
- Mixed spice
Mixed spice
- 1 tsp Ginger
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 1 tsp Mace
- 1 tsp Star anise
- 1 tsp Cloves
Instructions
- Grind the spaces and keep any leftover in a jar to use next time.
- Preheat the over to 180ºC/170ºC fan oven. Grease the loaf tin and line with baking paper – essential for lifting out later
- Heat the honey either in a pan or in a dish in the microwave. Add the sugar and stir in well.
- Mix the flour, spices and baking powder in a bowl
- Whisk the milk and eggs. Add the honey and sugar mix and whisk again.
- Add the flour and mix again to form a batter
- Pour the batter into the loaf tin and cover with lid or foil. Bake in the oven for 45 minutes.
- Take out of the oven. Test with a skewer which should come out clean. If necessary, bake for a further 5 minutes.
- Lift the loaf by the baking paper and place on a cooling rack. Peel down the baking paper while still warm.
- When cool, wrap in foil and keep for one week to allow the flavours to develop
- Serve in slices just as it is, spread with butter, jam or it can be topped with various sweet or savoury flavours.
Tried this recipe?Let us know how it was!