Pain d’Epices
Literally spice bread, this traditional treat from Dijon is made with honey, spices and whole grain flour. It’s gingerbread’s rustic precursor. If you can resist it straight from the oven, let it cool, wrap it well and refrigerate. The spiciness deepens and the bread grows moister and more tender each day. The French often make this in early December to give as Christmas gifts, but it’s welcome any time, especially during National Pollinator Week.
Ingredients
- 1-1/2 cups unsweetened soy milk
- 1 cup Bee Free Honee or agave or the two combined
- 1 tablespoon brandy
- 1 cup rye flour
- 1 cup unbleached all-purpose flour
- 1-1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoon ginger
- 1-1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cardamom powder
- 1 teaspoon whole anise seeds
- grated zest of 1 lemon
- 1/4 cup crystallized ginger chopped (optional)
Instructions
- Preheat oven to 350 degrees.
- Lightly oil a 9X5” loaf pan. Sprinkle in a little flour to coat and tap out excess.
- In a medium saucepan, gently heat the soy milk, honee or agave and brandy over medium heat, just for a few minutes, stirring occasionally, until honee dissolves and incorporates.
- In a large bowl, sift together rye flour, all-purpose flour, baking powder and baking soda. Add the ginger, cinnamon, nutmeg, cloves, cardamom, anise and grated lemon zest. Pour in the soy milk and honee. Stir lightly to combine. Batter will be thick. Finally, stir in the crystalized ginger, if using.
- Pour batter into the loaf pan and bake for 45 minutes, until the top is golden brown and an inserted tester comes out clean.