Pain d'épices (French Gingerbread)

Ingrédients

• 2 1/2 cups all-purpose flour (300 g, or 1 2/3 cups all-purpose + 3/4 cup rye flour for a deeper flavor)
• 1/2 cup honey (150 g, wildflower or chestnut)
• 1/2 cup cup brown sugar (packed) (100 g)
• 2/3 ml milk (150 ml)
• 1/4 cup butter (60 g )
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 2 tsp spice blend for Pain d'Épices (cinnamon, ginger, anise seed, cloves, nutmeg)
• 1 pinch of salt
• 1 orange (for the zest)
• 2 tbsp honey (30 ml)
• 1 tbsp cold water (15 ml)

Préparation

1. 1

   Preheat the oven to 320 °F (160 °C, conventional). Butter and line a loaf pan.

2. 2

   In a small saucepan, gently heat the milk, honey, and butter until melted. Remove from heat and let cool slightly.

3. 3

   In a large bowl, mix together flour, brown sugar, salt, the spices, baking soda, and baking powder.

4. 4

   Gradually pour the wet ingredients (butter, milk, honey) into the dry ingredients in 2–3 additions, mixing gently with a spatula until you get a smooth, homogeneous batter.

5. 5

   Stir in the orange zest and a pinch of salt.

6. 6

   Pour the batter into the prepared pan, smooth the top, and bake for 55–65 minutes, or until a knife inserted in the center comes out clean.

7. 7

   Let cool for 3 minutes before removing from the pan. Optional: Heat the honey and water for the glaze in a small saucepan, then brush over the warm gingerbread. Allow to cool completely before serving.