Nothing speaks to my childhood like a slab of pain d’epices. The thick, honey-laden bread was a staple in my house and was either slathered with butter for breakfast or smothered with chocolate after school. We tooled around with a cakier version, keeping the same spice inspiration and whole grain texture, by using the rye flour and spelt flours for the whole wheat part of the recipe (with a special nod to our favorite miller at Grist&Toll). This recipe makes two standard loaves (9″ x 4″) or one large one (Pullman or other longer bread pan).
- 1/2 cup Olive, grapeseed or vegetable oil
- 1/2 cup Honey
- 3/4 cup Sugar
- 1/4 cup Brown sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 1/2 cup Water
- 1/4 cup Apple or orange juice
- 1 cup All purpose flour
- 2/3 cup Whole grain flour (we love a mix of rye and spelt)
- 1/4 tsp Ground cloves
- Pinch Freshly grated star anise
- 2 tsps Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 Tbsp Cinnamon
- Preheat your oven to 350F. Line two medium loaf pans with parchment paper.
- Whisk your wet ingredients in a large bowl. Sift the dry ingredients over the wet and whisk until just combined.
- Pour into prepared loaf pan. Bake for about 35 minutes, or just until the center of the cake bounces back to the touch.