Pain D Epices Burgundian Spice Bread
Embark on a rich culinary journey with Pain d'Épices, the traditional Burgundian spice bread that's irresistibly fragrant and flavorful. This classic French loaf combines the deep sweetness of honey with warming spices like cinnamon, ginger, and nutmeg, creating a comforting aroma that fills your kitchen as it bakes. Enhanced with the earthy complexity of rye flour and a touch of ground anise and cloves, this spice bread boasts a tender, moist crumb perfect for any occasion. Easy to make in just over an hour, it’s the ideal treat to serve on a chilly day with a smear of butter, a drizzle of honey, or paired with cheese for an authentic taste of Burgundy. Whether you're crafting a cozy breakfast or an elegant afternoon tea, this Pain d'Épices recipe is a must-try for spice bread enthusiasts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Honey
- 50 grams Brown sugar
- 250 milliliters Milk
- 250 grams All-purpose flour
- 50 grams Rye flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Ground cloves
- 0.5 teaspoons Ground anise seeds
- 0.5 teaspoons Salt
- 1 large Egg
- 1 tablespoon Unsalted butter (optional, for greasing the pan)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x5-inch (23x13 cm) loaf pan with butter or line it with parchment paper.
In a medium saucepan, combine the honey, brown sugar, and milk. Heat over low heat, stirring constantly, until the sugar dissolves and the mixture is smooth. Remove from heat and allow it to cool to lukewarm.
In a large mixing bowl, whisk together the all-purpose flour, rye flour, baking powder, cinnamon, ginger, nutmeg, cloves, anise seeds, and salt.
Make a well in the center of the dry ingredients and pour in the honey mixture. Stir gently to combine until no dry streaks remain.
In a small bowl, lightly beat the egg. Add the beaten egg to the batter and stir until fully incorporated.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve plain, with butter, or alongside cheese and a drizzle of honey for an authentic Burgundian experience.
Nutrition Facts
Calories |
2309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 2324 mg | 101% | |
| Total Carbohydrate | 509.1 g | 185% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 267.3 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 519 mg | 40% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
