No I’m not swearing at you! It’s French for spice bread, or bread with spices. This is a lovely tea time loaf with so much flavour and while it’s in the oven, baking, the aroma is just amazing. Spices fusing with honey, rye and orange – it’s a whirlpool of flavour.
Like ginger loaf, pain d’epices is also quite dark and it bakes for quite a long time. I find it works a little better baking it in mini loaves. It reduces the baking time and it doesn’t bake so dark on top as it usually does. Oh, yes – it goes quite dark while baking, so don’t worry too much when you see the colour. Once the bread has fully risen in the oven, turn the temperature down a little – this will help to keep it from burning.
We’ve had quite a discussion on what to serve with this loaf and the general feeling is a fruit spread that will holdup against the boldness of the loaf. We think any type of marmalade or gooseberry jam will pair beautifully and fruit preserves together with cheese too.