I absolutely love this Pain d’épices recipe because it brings together the warm, comforting spices of cinnamon, ginger, and nutmeg with the sweetness of honey and sugar in the most delightful way. Plus, the candied orange peel and anise seed add this amazing aromatic twist that makes every bite feel like a little celebration of flavors!
The classic French spiced bread, called Pain d’épices, is what I crave. It’s not hard to make, but it does take some patience.
You assemble the ingredients, then let the mixing bowl rest. You scrape the batter, which is gluey with the honey and what seems like copious amounts of butter, into a pan lined with paper.
After about 45 minutes in the oven, you’re left with that deep and intense aroma of pain d’épices, the warmth of spices like cinnamon and star anise filling the air.
Ingredients
Rye Flour:
High in fiber, fosters sound digestion and contributes a robust texture.
Honey:
This is a natural sweetener that supplies moisture along with unique floral undertones.
Cinnamon:
Spice that is warm, sweet, is balanced, has anti-inflammatory properties, and is known for:
Ginger:
Contributes warmth and zest, helps make digestion easy and smooth, and strengthens the body’s defenses.
Candied Orange Peel:
Citrus sweetness, bright and bold, makes things taste better and feel better.
Anise Seed:
Anise-flavored, aromatic, assists in digestion, contributes to complexity.
Ingredient Quantities
- 250g rye flour
- 100g all-purpose flour
- 100g honey
- 100g sugar
- 250ml milk
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons candied orange peel, chopped
- 1 tablespoon anise seed
- 1 egg
Instructions
1. Set your oven to 350°F (175°C). Prepare a loaf pan by greasing it and lining it with parchment paper.
2. In a small saucepan, combine the milk with the honey and sugar. Place over low heat, and warm gently, stirring until everything is dissolved. Set aside to cool slightly.
3. In a big bowl meant for mixing, put together the rye flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
4. Warm the milk mixture and pour it into the bowl of warm, dry ingredients, stirring until just combined.
5. Incorporate the egg into the mixture, mixing thoroughly until smooth and homogeneous.
6. Mix the finely chopped candied orange peel and anise seed into the batter until they are evenly distributed throughout.
7. Put the batter in the loaf pan you have prepared, and use a spatula to smooth the top of the batter so that it is level.
8. Preheat the oven. When it is ready, put the loaf pan in it, then bake for 45-50 minutes. When the time is about up, check the bread by inserting a skewer into the center. If it comes out clean, the bread is done. If the skewer comes out with dough on it, bake for about five more minutes and check again.
9. Let the bread cool in the pan for approximately 10 minutes. Then, take the bread out of the pan and move it to a wire rack to allow it to cool completely.
10. When it has cooled, slice the Pain d’épices and serve. It is a beautiful pairing with butter, jam, or your favorite cheese.
Equipment Needed
1. Oven
2. Loaf pan
3. Parchment paper
4. Small saucepan
5. Large mixing bowl
6. Whisk or spoon for stirring
7. Spatula
8. Skewer
9. Wire rack
FAQ
- What is Pain d’épices?Pain d’épices, also called French spiced bread, is a traditional spice bread made with honey and warm spices from France.
- Can I use whole wheat flour instead of rye flour?Pain d’épices gets its signature flavor from rye flour, but you can use whole wheat flour instead, and the result will be just that: a result. It will yield something you can call Pain d’épices, though it will taste a little different from the traditional loaf.
- What if I don’t have candied orange peel?If you lack candied orange peel, you can use orange zest instead or omit it altogether, but this will slightly change the flavor profile.
- Is there a substitute for anise seed?If you cannot find anise seed, you can use a smaller amount of ground star anise or omit it for a less potent flavor of licorice.
- Can I make it vegan?This recipe can easily be made vegan. Replace the egg with a flaxseed egg. Use any plant-based milk you enjoy in place of the dairy milk.
- How should Pain d’épices be stored?Pain d’épices should be kept in foil or an airtight container at room temperature. For longer preservation, it can be frozen.
Substitutions and Variations
You can use whole wheat flour for a denser texture instead of rye flour.
If you lack all-purpose flour, you may use white whole wheat flour in its place.
Honey’s sweetness can be mimicked in kind by maple syrup or agave nectar, though the overall flavor profile may vary from that of honey.
For a deeper molasses flavor, use brown sugar instead of white sugar.
To make the recipe dairy-free, substitute regular milk with almond milk or oat milk.
Pro Tips
1. Use Fresh Spices: The quality and freshness of the spices make a significant difference in the flavor of Pain d’épices. Freshly ground spices will impart a more vibrant and fragrant aroma, enhancing the overall taste of the bread.
2. Temp Control: When heating the milk, honey, and sugar mixture, ensure that it doesn’t overheat. It should be warm just enough to dissolve the sugar and honey, but not hot, as this could affect the baking process and texture of the bread.
3. Resting Time: After mixing the batter, let it rest for about 10–15 minutes before pouring it into the loaf pan. This allows the rye flour to absorb more moisture, which can lead to a more uniform and moist texture.
4. Avoid Overmixing: Once you add the egg and dry ingredients into the batter, mix until just combined. Overmixing can lead to a dense and tough bread. Aim for a smooth, lump-free batter without being overly vigorous.
5. Storage: To keep the Pain d’épices moist and flavorful, store it in an airtight container after it has completely cooled. This will also allow the flavors to meld further, often improving the taste over the next couple of days.
Classic French Spiced Bread Pain Depices Recipe
My favorite Classic French Spiced Bread Pain Depices Recipe
Equipment Needed:
1. Oven
2. Loaf pan
3. Parchment paper
4. Small saucepan
5. Large mixing bowl
6. Whisk or spoon for stirring
7. Spatula
8. Skewer
9. Wire rack
Ingredients:
- 250g rye flour
- 100g all-purpose flour
- 100g honey
- 100g sugar
- 250ml milk
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons candied orange peel, chopped
- 1 tablespoon anise seed
- 1 egg
Instructions:
1. Set your oven to 350°F (175°C). Prepare a loaf pan by greasing it and lining it with parchment paper.
2. In a small saucepan, combine the milk with the honey and sugar. Place over low heat, and warm gently, stirring until everything is dissolved. Set aside to cool slightly.
3. In a big bowl meant for mixing, put together the rye flour, all-purpose flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
4. Warm the milk mixture and pour it into the bowl of warm, dry ingredients, stirring until just combined.
5. Incorporate the egg into the mixture, mixing thoroughly until smooth and homogeneous.
6. Mix the finely chopped candied orange peel and anise seed into the batter until they are evenly distributed throughout.
7. Put the batter in the loaf pan you have prepared, and use a spatula to smooth the top of the batter so that it is level.
8. Preheat the oven. When it is ready, put the loaf pan in it, then bake for 45-50 minutes. When the time is about up, check the bread by inserting a skewer into the center. If it comes out clean, the bread is done. If the skewer comes out with dough on it, bake for about five more minutes and check again.
9. Let the bread cool in the pan for approximately 10 minutes. Then, take the bread out of the pan and move it to a wire rack to allow it to cool completely.
10. When it has cooled, slice the Pain d’épices and serve. It is a beautiful pairing with butter, jam, or your favorite cheese.
