Pain d’Épices (French Honey and Rye Gingerbread Loaf)

• 60 g Unsalted butter
• 250 g Honey
• 200 ml Whole milk
• 1 Egg, room temperature
• 250 g Rye flour
• 2 tsp Ground ginger
• 2 tsp Ground cinnamon
• ½ tsp Ground cloves
• 1 tsp Dried orange zest
• ½ tsp Fine sea salt
• 1 tsp Bicarbonate of soda

1. Heat the oven to 160°C (320°F). Lightly grease a loaf tin with a little of the butter.
2. Put the remaining butter, honey and milk in a saucepan over low heat and warm gently until the butter has melted and the mixture is smooth. Take off the heat and leave to cool until just warm to the touch.
3. In a mixing bowl, whisk the egg, then whisk in the warm honey mixture. Add the rye flour, ground ginger, ground cinnamon, ground cloves, dried orange zest and fine sea salt, and whisk until smooth.
4. Whisk in the bicarbonate of soda. Pour the batter into the prepared tin and tap the tin lightly on the worktop to level it.
5. Bake for 50 to 60 minutes, until the loaf is risen and a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover and continue baking until done.
6. Cool in the tin for 10 minutes, then turn out onto a rack to cool completely before slicing. For the best texture and flavour, leave it to stand for at least 2 hours before serving.

Made this recipe? Rate it — a comment is optional.