75min 4 ppl
Dijon Pain d'Épices
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 6 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 8g
Carbs 98g
Fats 5g
About this dish
A dense, moist Burgundian spice bread built on rye flour and dark honey, its batter rested a full 48 hours before baking to deepen the molasses-dark flavour into something that only improves over the following days.
Allergy Info
Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Orange zestzest only1 unwaxed orange
- Lemon zestzest only1 unwaxed lemon
Tins & Jars
- Dark buckwheat honeyor other strong dark honey200 g
Dried Goods
- Dark rye flour250 g
- Plain flour50 g
- Light brown sugar80 g
- Baking powder10 g
- Bicarbonate of soda5 g
Spices & Seasonings
- Ground anise seed2 tsp
- Ground cinnamon1 tsp
- Ground Ginger1 tsp
- Ground cloves0.5 tsp
- Ground nutmeg0.5 tsp
- Ground black pepperfinely milled0.25 tsp
- Fine sea salt0.25 tsp
Oils & Condiments
- Whole oat milkwarmed to 60°C200 ml
- Neutral oilfor the tin2 tbsp
Utensils
- 900 g loaf tin
- Wooden spoon
- Wire cooling rack
Method
1
Combine the dark rye flour, plain flour, baking powder, bicarbonate of soda, ground anise, cinnamon, ginger, cloves, nutmeg, black pepper, and salt in a large bowl and whisk together until evenly blended.
Approx. 8 minutes
2
Warm the oat milk to 60°C, then stir in the honey and brown sugar until fully dissolved. Add the orange and lemon zests. Pour the warm honey mixture into the flour bowl and stir with a wooden spoon until a smooth, thick batter forms with no dry streaks.
Approx. 7 minutes
3
Cover the bowl tightly with cling film and leave to rest at room temperature for 48 hours. The batter will darken and the spice aromas will deepen considerably.
Approx. 2 minutes
4
Heat the oven to 160°C fan (180°C conventional). Brush a 900 g (2 lb) loaf tin generously with neutral oil, then line the base and long sides with a strip of baking parchment.
Approx. 5 minutes
5
Pour the rested batter into the prepared tin and smooth the surface level. Bake for 50 minutes, until the loaf is well risen, deeply golden, and a skewer inserted into the centre comes out with only a few moist crumbs clinging to it.
Approx. 50 minutes
6
Remove from the oven and leave in the tin for 15 minutes, then turn out onto a wire rack to cool completely. Wrap the cooled loaf tightly in cling film and rest for a further 24 hours before slicing — the flavour and texture improve markedly with this final rest.
Approx. 3 minutes
