Average: 0 (0 votes)
Active time
45 minutes + overnight
one loaf

2 ¼ cups whole rye (pumpernickel) flour

1 cup honey

⅓ cup ground almonds

1 tsp ground ginger

¼ tsp ground cloves

½ tsp cinnamon

Grated rind of 1 lemon

½ tsp baking powder

¼ tsp baking soda

  1. Preheat oven to 350°F.
  2. Mix the rye flour and honey together and let stand overnight.
  3. Add spices and other ingredients and mix thoroughly.
  4. Knead the dough for about 5 minutes then spread batter into a greased loaf pan (about 8 ½” x 4 ½”).
  5. Bake for 35 minutes or until a toothpick comes out clean. Remove from oven, cool 10 minutes, then remove from pan and cool thoroughly on a cooling rack.  

You will be tempted to enjoy this immediately, but the flavor improves if you can restrain yourself and wait a day or two.

An Oldways Whole Grains Council recipe. Photo: David Monniaux WikiCommons

How'd it Taste?

Are you sure it's not missing anything?? One cup honey with two cups flour, I've something in a consistency of sand with pebbles and have a nagging suspicion that there's something liquid missing to get it hold together.
Thanks for your observation. We'll double-check next time we make this. In the meantime, you may want to check out a few other versions of pain d'épices from Julia Child, who adds water and rum (http://www.dinnerwithjulia.com/2009/10/french-spice-cake-pain-depices.html), and from Martha Rose Shulman, who adds egg and milk (https://cooking.nytimes.com/recipes/1015077-honey-spice-bread).
Have you reviewed the recipe yet? I was interested in trying it. Thanks
No, not yet. You might want to try one of the alternatives we suggested above, in the meantime.
I agree with Ilze. I added more honey but it was in vain. It hit the bin with a thunk. I was expecting a heavy loaf but this was too much.
Hi Sheila, You may want to check out this version of the recipe from Julia Child with water and rum (http://www.dinnerwithjulia.com/2009/10/french-spice-cake-pain-depices.html), or from Martha Rose Shulman, with egg and milk (https://cooking.nytimes.com/recipes/1015077-honey-spice-bread). Let us know how it goes!

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