8. Pain d’épice
The bane of most school children’s lives in Burgundy. It seemed to be the after school snack of choice that wore thin by the time you became an adult. As I was bought up in Australia on yoyo biscuits, I love this sweet bread. It’s flavored with orange and lemon zest, honey, cinnamon, nutmeg, cloves and sometimes fennel seed. It’s usually served with butter and is one of the perfect accompaniments to a cup of tea. It could be described as a fancier version of gingerbread. There are all sorts of variations and flavors. However as always, the traditional example is always the best.
Ingredients
400 g (14oz) warm water
400 g (14oz) Honey
150 g (5oz) sugar
50 g (3tbsp) rum
The flours
150 g (5 oz.) Rye flour
200 g (7 oz.) wheat flour
100 g (3 1/2 oz.) buckwheat flour
Spices
Zest of 1 lemon
Zest of 1 orange
A pinch of cinnamon
A pinch of fine salt
A pinch of nutmeg
50 ml (3 tbsp.) Marc de Bourgogne (or another spirit of choice)
100 g (3 1/2 oz.) candied fruit
120 g (4 oz.) currants
70 g (2 1/2 oz.) flaked almonds
20 g (2/3 oz.) baking soda
Combine the lukewarm water with the honey, sugar and rum.
Cut the candied fruit into small dice; chop the orange lemon zests very finely.
In a large bowl, combine the various flours; add the water-honey-sugar mixture; mix well until smooth.
Gently blend in the spices, fruit, baking soda and Marc de Bourgogne.
Refrigerate for at least 48 hours.
Butter a loaf pan and line it with parchment paper, letting the edges extend slightly above the sides of the pan.
Pour the batter into the prepared pan and bake for 1 hour at 180° C (350° F).
Let cool slightly and serve with tea.
