Pain d’épices. Pain d'épices can be made with honey, rye or wheat flour (depending on the region), and spices such as cardamom, anise, cinnamon, nutmeg, and cloves. It is usually baked into a loaf and served with savory dishes, such as foie grass or gourmet cheeses. However, it is also often incorporated into or served alongside classic French desserts.

This recipe is taken from Crumb by Richard Bertinet, published by Kyle Books. French pain d'épices often gets mistranslated into English as "gingerbread," but the two cakes bear little resemblance to one another. Indeed, while the flavor of American gingerbread is dominated by molasses and the eponymous ginger, pain d'épices features rye flour, anise seed, and honey. You can have Pain d’épices using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pain d’épices

You need 250 g of farine.
It's 1 of paquet de levures alsaciennes.
You need 1 of demie cuillère à café de cannelle en poudre.
Prepare 1 of demie cuillère à café de gingembre en poudre.
It's 1 of demie cuillère à café d’anis vert en poudre.
You need 1 of demie cuillère à café de noix de muscade en poudre.
It's 1 of demi-Demie cuillère à café de bicarbonate de soude.
Prepare 1 of pincée de sel et poivre.
Prepare 300 g of miel.
It's 80 g of beurre.
Prepare 3 of oeufs.

Classic French Spiced Bread (Pain d'Épices) Audrey Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread - also known as Pain d'Épices. This cross between a cake and a bread is a holiday staple in France. It can be found on most Christmas market stalls, sold in big slabs. Pain d'épices can be made with honey, rye or wheat flour (depending on the region), and spices such as cardamom, anise, cinnamon, nutmeg, and cloves.

Pain d’épices instructions

Dans un saladier bien mélanger tous les ingrédients en poudre faire fondre le beurre et le miel faire un puits avec les ingrédients en poudre, casser les œufs entiers ajoutez le miel et le beurre et éventuellement 125 g de cerneaux de noix.
Chauffer le four thermostat 5 (160°) cinq minutes avant d’enfourner.
Versez la préparation dans le moule cuisson une heure. Important : ne pas ouvrir le four en cours de cuisson.

It is usually baked into a loaf and served with savory dishes, such as foie grass or gourmet cheeses. However, it is also often incorporated into or served alongside classic French desserts. This pain d'épices (French gingerbread loaf) is the perfect wintry treat with minimal effort. A dark chocolate brown, this gingerbread is different from its light and fluffy American cousin. Many traditional pain d'épices recipes utilize honey as a sweetener and are a lighter color than this one.