Pain d’Épices
Adapted from Great Breads

1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup strong-flavored honey, such as buckwheat honey
3/4 cup whole milk
1 large egg, beaten
1 cup whole wheat pastry flour
1 cup AP flour
1 tsp baking soda
1/2 tsp garam masala
1/4 tsp freshly ground pepper
1/4 tsp cardamom
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp table salt
Nonstick cooking spray

Heat the oven to 375 with a rack in the middle. Spray a loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches recommended, although 9 x 5 x 3 works, too) with nonstick cooking spray.

Cream the butter and honey together in a stand mixer or large bowl with a fork or electric mixer. Beat in the milk and egg.

Sift the flours, baking soda, spices, and salt in a medium bowl. Stir the dry ingredients into the liquid ingredients and mix together until combined. Do not overmix.

Turn the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean.

Let cool in the pan for 10 to 15 minutes. Turn out onto a rack. Let the bread cool completely. Wrap tightly in foil, and let sit at room temperature for several days to develop the flavor before eating. Keeps for two weeks. Excellent with tea.

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