Pain d’Epices
One loaf – adapted from Flo Braker’s version
3 ½ cups all-purpose flour
½ cup dark rye flour (I use Bob’s Red Mill)
2 ½ tsp baking soda
1 ½ tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp fine sea salt
¼ tsp freshly grated nutmeg
¼ tsp freshly ground cloves
¼ tsp freshly ground black peppercorns
½ tsp anise seeds, whole
4 Tbsp unsalted butter, room temperature
1 large egg, room temperature
1 cup of your best honey
Grated zest of one orange
1 cup room temperature water
1) Preheat your oven to 350 degrees. Spray your loaf pan with cooking spray and then line with parchment.
2) Sift, or whisk, together the two flours, baking soda, salt and spices. Stir in the anise seeds. Set aside.
3) In a standing mixer with the paddle attachment, mix together the butter, egg, honey and orange zest.
4) On low, add the water and then the dry mix in three additions. Be sure to scrape the sides of the bowl to ensure all ingredients are mixed fully.
5) Transfer the batter to the loaf pan and bake for roughly 60 minutes, until a wooden skewer comes out clean.
6) Cool in the pan on a wire rack for 10 minutes before tipping the loaf out of the pan. Cool completely before slicing.
