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).
1/2cupOlivegrapeseed or vegetable oil
1/4cupApple or orange juice
1cupAll purpose flour
2/3cupWhole grain flourwe love a mix of rye and spelt
1PinchFreshly grated star anise
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.