Recipe: Pain d'Epices or Spiced Bread

Today I will put a recipe of something that I loved when I was a child but always eaten  store-bought. So I've been looking for an easy recipe to bake at home on those winter afternoon. Just the smell of the baking cake is fabulous. So here we go with the ingredients.
We need 250 grams of Flour, 250 grams of Honey, I have used Art of Honey. Then 100 grams of Milk and here you can use whatever you want depending on dietary needs, one Egg, 50 grams of Sugar, one bag of Baking Powder, some Ginger, I have used the Opies Stem Ginger in Syrup to give a more decadent flavour but you can use fresh grated ginger as well and a teaspoon of Cinnamon, one of Clove, one of Nutmeg and one of Ginger.
I've grated the Stem Ginger in Syrup,  and put aside, ready to add it to the rest of  the mix.
In a mixing bowl I've put the flour, the baking powder and the spices, mixing with a wooden spoon in order to spread them evenly including the Syruped Stem Ginger.
In a small dish I've beaten the whole egg without adding anything else, so no salt and no sugar.
Meanwhile I have heated gently the honey preferably putting the jar in a little pan with boiling water and melting it. Then I have added it to the flour and spices, mixing it so that all the honey has coated the flour.
Next is the sugar and here as well a good mix to spread it out evenly.
After it comes the milk using the wooden spoon carefully so to smooth the mixture.
At the end the beaten egg and here as well a good mix to make everything very smooth and  homogeneous.
The compost has to have this kind of smoothness and be with no lumps.
I have taken a loaf tin and brushed some  butter covering all the walls and then I've coated it with flour. I've poured the mixture in the tin and put in the oven at 170C Oven 3 for 35/40 minutes, depending on the oven. Just check after 30 minutes using a toothpick to see if it is cooked inside.
If you can, resist for at least one hour so that it is not piping hot and serve it for breakfast or a nice tea break.


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