Pain d'Epices de Dijon

Ingredients

• 300 g clear honey, ideally acacia or a Burgundy blend
• 100 ml whole milk
• 50 ml water
• 250 g plain flour
• 50 g rye flour
• 10 g baking powder
• 1/2 tsp bicarbonate of soda
• 2 tsp ground anise seed
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp grated nutmeg
• 1 pinch fine salt
• grated zest of 1 orange
• 2 egg yolks
• 40 g unsalted butter, melted, plus extra for the tin
• 2 tbsp honey mixed with 1 tbsp hot water, to glaze

Before you cook

• Butter a 900 g loaf tin and line it with baking paper, leaving an overhang on the long sides.
• Whisk both flours with the baking powder, bicarbonate of soda, all the spices and the salt in a large bowl.
• Grate the orange zest into the flour mixture.
• Separate the two egg yolks into a small bowl.

Steps

1. Warm the honey with the milk and water in a saucepan over low heat, stirring, until it is fluid and just hot to the touch but nowhere near boiling.
2. Pour the warm honey mixture over the spiced flour and whisk until you have a thick smooth batter with no dry pockets.
3. Whisk in the two egg yolks one at a time.
4. Whisk in the melted butter until the batter is glossy.
5. Leave the batter to stand for 15 minutes so the rye flour hydrates.
6. Heat the oven to 150C fan.
7. Pour the batter into the lined tin and level the surface.
8. Bake for 55 to 65 minutes, until a skewer pushed into the centre comes out with only a few moist crumbs.
9. Brush the loaf with the honey glaze as soon as it comes out of the oven.
10. Leave it in the tin for 20 minutes, then lift it out onto a rack.
11. Cool the loaf completely, wrap it tightly in greaseproof paper and leave it for at least a day before cutting.
12. Slice thinly and serve with salted butter, or with a mature Comte.