<\/strong><\/span><\/p>\n

\n

French pain d\u2019\u00e9pices is a traditional spiced loaf, similar to gingerbread but sweetened with honey and flavoured with warming spices such as ginger and aniseed. Originally, it was a type of sourdough bread that matured over several months, as honey fermented with rye flour. By the 19th century, however, raising agents began to be used to speed up the process \u2014 much like in modern recipes. Unlike Polish gingerbread, pain d\u2019\u00e9pices is closer to a lightly sweetened spiced bread. It\u2019s often sold in small loaves, sometimes pre-sliced, and can be served with jam, French p\u00e2t\u00e9, or simply\u2026 with butter. I\u2019ve tested several recipes, but this version is my favourite \u2014 soft, moist and deeply flavourful. It\u2019s a more modern take (using wheat flour rather than rye), so it differs slightly from traditional French bakery versions, but I think you\u2019ll love it just as much.<\/em><\/p>\n<\/blockquote>\n

Ingredients for pain d\u2019\u00e9pices:<\/span><\/p>\n

\n
• 320 g plain flour<\/li>\n
• 320 g mild honey (acacia or blossom)<\/li>\n
• 120 g butter<\/li>\n
• 4 teaspoons mixed spice (or gingerbread spice blend)<\/li>\n
• 14 g bicarbonate of soda<\/li>\n
• 140 ml milk<\/li>\n
• 120 g brown sugar<\/li>\n<\/ul>\n

  In a saucepan, combine the honey, butter, milk and sugar. Heat gently, stirring frequently, until everything is melted and combined. Remove from the heat and allow to cool slightly (the mixture can remain lukewarm). Sift in the flour, bicarbonate of soda and spices. Mix gently with a whisk, stirring in one direction only, until just combined. Note: the batter will be quite runny \u2014 avoid overmixing, as this may result in a dense texture.<\/p>\n

  Pour the batter into a loaf tin (approx. 28 x 9.5 cm base \/ 30 x 11 cm top) greased with butter and lightly dusted with flour. Bake at 165\u00b0C for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, cool briefly in the tin, then transfer to a wire rack to cool completely.<\/p>\n

  To finish:<\/span><\/p>\n

  \n
  • a few tablespoons smooth apricot jam (sieved if needed)<\/li>\n
  • candied orange peel<\/li>\n<\/ul>\n

    Brush the cooled loaf with slightly warmed apricot jam and sprinkle with candied orange peel. Store covered at room temperature.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Adapted from Les \u00c9pices Rient<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    French pain d\u2019\u00e9pices is a traditional spiced loaf, similar to gingerbread but sweetened with honey and flavoured with warming spices such as ginger and aniseed. Originally, it was a type of sourdough bread that matured over several months, as honey fermented with rye flour. <\/p>\n","protected":false},"author":1,"featured_media":6221,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[72,79,27],"tags":[92,325,323],"duration":[],"tag_group":[],"class_list":["post-6218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-from-all-over-the-world","category-gingerbreads","tag-egg-free-recipe","tag-honey","tag-mixed-spices"],"acf":[],"yoast_head":"\n