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Recipe · Burgundy
Pain d'épices de Dijon
Dijon honey spice bread
⏱ 75 minServes 12Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
250 g (9 oz)whole rye flour (French T130)
250 g (9 oz)wildflower honey
100 ml (½ cup)milk
1egg
1 packetbaking powder
1 tablespoonaniseed
1 teaspooncinnamon
1 teaspoonnutmeg
1 teaspoonground ginger
½ teaspoonground cloves
1orange zest
- 250 g (9 oz) whole rye flour (French T130)
- 250 g (9 oz) wildflower honey
- 100 ml (½ cup) milk
- 1 egg
- 1 packet baking powder
- 1 tablespoon aniseed
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 orange zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Warm the honey and milk in a saucepan until the honey melts.
- Let cool slightly.
- Mix the flour, baking powder and all the spices in a bowl.
- Make a well and add the warm honey-milk, the egg and the zest.
- Mix until smooth.
- Pour into a buttered loaf pan lined with parchment paper.
- Bake for 50 minutes at 160°C (325°F), until a knife comes out clean.
- Unmold while warm and wrap in plastic wrap.
- Let the spice bread rest for at least 48 hours before eating.
- Keeps for 3 weeks; great with foie gras or toasted for breakfast.
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