In France, this kind of spice bread or cake is often called a “couque.” Traditionally, the rye flour and honey were allowed to ferment for as much as a month before the other ingredients were added and it was baked.
1 cup honey
4 tablespoons brown sugar
1 cup whole grain rye flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
2 eggs
1/3 cup boiling water
An Oldways Whole Grains Council recipe and photo
Krista Grant says: I have just found this recipe and am going to try it today. I bake a lot of rye bread and love the flavour of rye so want to introduce it into my “sweet” baking as well. Just wondering what your thoughts are on adding some cocoa powder (maybe 1/4 cup) as I do know chocolate and rye are a good combination. In any case, I’ll try without as I generally try to follow a new recipe fully the first time so I understand how the recipe writer is intending their product turns out.
Katherine-Oldways says: Hi Krista, that sounds tasty! Feel free to get creative, and let us know how it turns out.
Andrew says: I’ve made this twice now. Each time with maple syrup instead of honey. The last round I put a cup of walnuts, pecans, and raisins in the last step before pouring into the pan. It has turned out amazing.
Katherine-Oldways says: That sounds delicious! Thanks for sharing.
Elise says: I have a question please…..the recipe indicates the sugars are brought to bubbling, the water is boiling, and these get mixed with the eggs. Can you please clarify, as I’m thinking the eggs would curdle when mixed with those other very warm ingredients?
Katherine-Oldways says: Hi Elise, thanks for your comment. We suggest first mixing the eggs in the (slightly cooled) honey and sugar mixture really well. Then, slowly add in the boiling water while continuously mixing. Let us know how it goes!
kleverval says: Excellent recipe! Texture turned out very tender yet cohesive, and not overly rich. Just what I was looking for. I used 2 and 3/4 tsp french gingerbread spice mix, rather than the spices listed here, since I had that already prepared. Very very good, and also very simple. I plan to use this recipe in the future!
Katherine-Oldways says: Awesome! We are so glad you enjoyed it.
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