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Pain d Epices

One 9-inch (23cm) loaf

Adapted from Baking for All Occasions by Flo Braker

3 1/2 cups (455g) flour

1/2 cup (60g) dark rye flour

2 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon freshly-grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon freshly-ground black pepper

1/2 teaspoon anise seeds (whole)

2 ounces (55g) unsalted butter, at room temperature

1 large egg, at room temperature

1 cup (340g) honey

1 tablespoon finely-grated orange zest

1 cup (240ml) water

1. Preheat the oven to 350 (180 C). Butter a 9-inch (23cm) loaf pan, dust it

with flour, then tap out any excess.

2. Sift together the flour, rye flour, baking soda, the ground spices and salt

in a bowl. Sprinkle in the anise seeds.

3. In the bowl of a standing electric mixer, or by hand, mix together the

butter, egg, honey (or honey and jam), and orange zest.

4. Add the water, then add the dry ingredients in three additions, scraping the

sides of the bowl to make sure everything gets mixed in evenly.

5. Transfer the batter to the prepared loaf pan and bake for 60 minutes, or

until a toothpick inserted into the center comes out clean. The top will bake

to a somewhat dark color, which is normal.

6. Cool 10 minutes, then tip the cake out of the loaf pan. Let cool completely

before slicing.

Storage: Pain d pices can be wrapped in plastic and stored for at least a

week, during which time the flavors will meld and it ll get denser. It can also

be frozen for a few months.