Pain D'epice (French Spice Bread)

Submitted by bexfiles

"From a book I borrowed from the library about world breads, with a few amendments from myself and my husband who actually made the loaf the first time. It's quite hard to cut being extremely dense, but very very tasty and more like a cake than bread (other than the density)"

 

• Ready In: 1hr 50mins
• Ingredients: 14
• Yields: 1 loaf
• Serves: 12

ingredients

• 225 ml honey
• 225 g wholemeal rye flour
• 30 g white sugar
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon bicarbonate of soda
• 30 g ground almonds
• 1 teaspoon ginger peel
• 2 teaspoons fennel seeds
• 1⁄2 teaspoon ground cinnamon
• 12 cloves, ground
• 1⁄2 orange, zest of, grated
• 1⁄2 lemon, zest of, grated
• milk, and
• sugar, boiled to a syrup for glaze

directions

1. Warm and melt the honey by standing the jar in a pan of hot water, measure it into the rye flour in a bowl and mix together with a wooden spoon. Leave, covered for 1 hour for the flour to absorb all the liquid.
2. Heat the oven to 180C/350F/gas 4. Add the rest of the ingredients, except the glaze, and mix with vigour to ensure everything is spread evenly through the dough - this will be very sticky! Knead the dough on a clean work surface for between 5-10 minutes You can dip hands into a bowl of water at intervals to help with the kneading if necessary.
3. Press the dough mixture intpo a well greased 2lb loaf tin. Make sure it's pushed right into the corners.
4. Bake the loaf on the middle shelf for about 35 mins until a skewer inserted into the centre comes out clean. When you have removed it from the oven, brush with glaze and return to oven for a couple of minutes to set the glaze.
5. Let the bread stand in the tin for a few minutes, then invert onto a wire rack. This keeps very well and because it's made using rye it can be better for being left a couple of days before eating. (We never let it wait long though !).