Well maybe exquisite pain!!
The pain of waiting!
Pain D’epices, the french gingerbread or spice bread.
Not 100% a bread but it is in french bread recipe books so who am I to argue???
No eggs or butter!
Now this is the last set of photos with the arsey camera as Hubby is home from tomorrow:)
The above photos is not mine but I chose it as it is very very close to how mine looks texture wise and I wanted you to have a clear picture!!
But I have added in fruit and nuts.
So without further blathering…..
SPICE BREAD OR FRENCH GINGERBREAD
Now I need you to promise me, you will let it sit for 2-3 days AFTER you make it to mature!!
You need to do it, it is soooooooo worth it………………Ignore the delicious aroma’s!!
Get back behind thee Satan!!
What you will need!
The patience of a saint:)
1 cup of hot water
1 cup of honey
1/4 cup muscovado sugar
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp anise seeds
1/4 cup of rum
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
1 tsp nutmeg
2 cups of rye flour
1.5 cups of Strong bakers flour
2 tsp of orange rind
1 cup of chopped raisins
1/2 cup of chopped almonds.
What do you do to get this divineness?
In a large bowl, pour the hot water over the honey.
Add sugar, salt, baking soda and powder, mix well.
Pour in rum and all spices.
Add 1 cup of rye flour into the mix , with one cup of the white flour.
Mix well and then add in the remaining flour amounts.
Stir in rind, almonds and raisins, mix well but don’t go overboard.
Preheat oven to 195 celsius.
Pour into well-greased and lined pan/pans.
I used a big square one but a loaf tin is good , any tin will be fine:)
Place in oven and bake for ten minutes, then turn down the heat to 170 celsius and bake until golden brown or skewer is clean.
Usually about another 35-45 minutes.
Allow to cool in pan for ten minutes and then place on racks to cool completely.
When cool, wrap in tinfoil or place in 2 plastic bags and bind firmly.
Leave for 2 -3 days and then SLICE & ENJOY, ENJOY, ENJOY!!
You can place in the fridge for a few weeks and it stores well, even freezes well too.
Recipe adapted from “The Breads of France” by Bernard Clayton Jr, 2002.