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This uses a portion of rye flour alongside all purpose flour, staying true to the traditional French recipe that originated in Reims, since rye is what gives pain d'épices its characteristic dense, rustic crumb and earthy undertone that plain wheat flour alone can't replicate. Warming the honey gently before mixing it into the batter helps it blend smoothly into the other ingredients instead of leaving thick, unincorporated streaks.
Per serving
220kcal
Calories
4g
Protein
42
Prep Time
15 min
Cook Time
50 min
Servings
10 people
Difficulty
medium
Carbs
4g
Fat
2g
Fiber
24g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 180°C (350°F) and grease a loaf pan.
In a small saucepan, warm the honey, milk, and butter together over low heat, stirring until the butter melts and everything is combined, then let cool slightly.
In a large bowl, sift together the all purpose flour, rye flour, baking soda, cinnamon, ginger, cloves, and nutmeg.
Make a well in the center and pour in the warm honey mixture along with the beaten egg.
Whisk gently until just combined, being careful not to overmix, since the batter will be quite thin.
Pour the batter into the prepared loaf pan.
Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out mostly clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Wrap and let rest for a day before slicing for the best flavor.
Use Rye Flour for Authenticity: This is what gives pain d'épices its traditional dense, rustic texture and earthy flavor, distinguishing it from a standard honey cake. Warm the Honey Before Mixing: This helps it blend smoothly into the batter rather than leaving thick, unincorporated pockets throughout the loaf. Let the Loaf Rest Before Slicing: Like many honey based cakes, this one actually improves in flavor and moisture after resting for a day, so patience pays off here.
It's a traditional French honey and spice bread with roots tracing back to medieval France, especially associated with the cities of Reims and Dijon, where it became particularly famous.
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