Authentic Pain d’épices Recipe
Reims, France
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Introduction & history
This delicacy, whose name directly translates as spiced bread”, is made with rye flour, wheat flour, or a combination of the two. There are as many variations of the recipe for pain d’épices as there are regions in France, but the two most famous are the original from Reims, made with dark rye flour and without the addition of milk and eggs, and a version from Dijon made with wheat flour. The most commonly-used spices for pain d’épices are cardamom, cloves, nutmeg, ginger, and anise, the last of which is used especially in the Dijon version, while the Reims version always requires at least a pinch of cinnamon. Orange and lemon zest are also added in other regional variants of the recipe. Honey is the most important part of the recipe, and the variety of honey used should, therefore, be carefully chosen, as its aroma will dominate the taste of the bread. Many recipes suggest that rich kinds of honey like pine honey work best. Le Syndicat des Biscuits et Gâteaux de France... Read more
Pair with
Cooking tips
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loaf pan
The size is 23*5 cm (9" x 2") or 8 cups. It is best to use one with a non-stick coating (or silicone cake mold) or grease a loaf pan and coat it with non-stick paper. -
baking soda
Baking soda is the ingredient added to the recipe in the 19th century. It is important to be a bit quick and mix all the ingredients while the honey syrup is still hot, as the heat will activate the soda. It is advisable not to open the oven door before time and not shake the loaf pan as this could release the soda-engendered gasses and deflate the cake. This could cause the dough to rise, and the ... Read more -
spices
As spices provide pain d'epices its distinctive, ginger-like flavor, it is very important that they are of high quality. Many recipes call for mixing only cinnamon and ginger when one is not able to obtain all the spices needed. There is even a spice blend made particularly for this bread which can be bought in stores. -
fruits and nuts
These are ingredients that are not necessarily put in the mixture, but add amazing flavor and texture to the bread. One can put any fruit or nuts according to their preferences, or add dried apricots, plums, almonds, and nuts, which are most commonly used in modern variations of pain d'epices. It is important to mix them evenly and keep the amount of fruits and nuts up to around 20% of the batter. -
batter
It is often said this batter is similar to muffin texture and should be stirred as long as the dry ingredients are still moistened. -
length of baking
It depends on the power of your oven. Usually, it takes around 50 minutes to 1 hour. To be sure that pain d'epices is baked, it is advisable to insert a toothpick or a thin knife deep into the bread. If it comes out clean, it is ready to be taken out of the oven and cooled. If not, leave it longer until baked completely. The cake should also show a slight line of shrinkage from the sides of the pan.... Read more -
when to eat
When the bread is cool, wrap it in a double layer of plastic wrap and leave it to ripen for at least a day before serving. -
storing
When wrapped, the bread will keep for about four days to a week at room temperature or for up to 2 months in the freezer. -
pairing
Although pain d'epices is a treat as it is, it makes a wonderful accompaniment to foie gras and salmon. The spices will pair amazingly with magret de canard (duck breast), while cheeses such as Roquefort and blue d'Auvergne will taste even better with the honey flavor. To clean the palate, tea or cider are a common choice, although sweet white wines could make an excellent aperitif. To enjoy pain ... Read more -
special tip
If you want to make it for the Christmas holidays, make it in mid-December as it will be of perfect flavor by then.
Recipe variations
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Julia Child’s Pain d’épices
Ready in 1d 1hThe USA’s favorite cook and television personality in the second half of the 20th century, Julia Child, introduced the public in the USA with many French recipes, among them this particular gem. She noticed each French region has its special recipe for pain d’epices. Her version is made with rye flour, honey, and spice mixture. She added ground almonds and candied fruits, as well. She advised making the dough with a heavy-duty mixer, although you can prepare it by hand, as well. The following recipe can be found in her books The Way to Cook and Mastering the Art of French Cooking.
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Traditional Reims Pain d’épices
Ready in 1h 40minConsidered to be the original pain d’epices, it is made with dark rye flour, honey, and spices without the addition of milk and eggs. Many new adaptations of the recipe add these ingredients, as well as a bit of olive oil and a variety of fruits and nuts. According to the Encyclopédie méthodique. Arts et métiers mécaniques. Tome 5 in 1778: Reims pan d’epices used three kinds of honey, white honey or prairie, honey bâtard, and buckwheat honey. From the 19th century, honey from Champagne was replaced with honey from Brittany and some factories even started to use molasses.
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Traditional Dijon Pain d’épices
Ready in 13h 50minThe younger version of pain d’epices, which gained greater popularity after World War I, is considered today one of Dijon specialties. It is made with wheat flour, honey, and spices. The batter needs to rest overnight, so take that time into account.
Julia Child’s Pain d’épices
PREP 50min
COOK 1h
RESTING 24h
READY IN 1d 1h
The USA’s favorite cook and television personality in the second half of the 20th century, Julia Child, introduced the public in the USA with many French recipes, among them this particular gem. She noticed each French region has its special recipe for pain d’epices. Her version is made with rye flour, honey, and spice mixture. She added ground almonds and candied fruits, as well. She advised making the dough with a heavy-duty mixer, although you can prepare it by hand, as well. The following recipe can be found in her books The Way to Cook and Mastering the Art of French Cooking.
Ingredients
1 ⅓ cups (450g) honey (1 lb)
1 cup (200g) sugar
3/4 cup (180 ml) boiling water
1/2 tsp salt
1 tbsp baking soda
3 to 4 cups (300-400g) rye flour, or as needed to make a heavy dough
2/3 cup (65g) pulverized blanched almonds
1 tsp almond extract
1 tsp anise extract
1/4 cup (60 ml) dark rum or bourbon whiskey
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp mace
1 cup (225g) mixed glacéed fruits (diced and rinsed in boiling water)
Preparation
Preheat the oven to 325°F/160°C. Beat the honey, sugar, and boiling water using the mixer in a bowl until the sugar is dissolved.
Add the salt, soda, and 3 cups (300g) of rye flour. Gradually add the remaining flour until you make a heavy, sticky mass that can still be manipulated.
Add the additional ingredients and mix at a slow speed to incorporate everything.
Turn the batter into the loaf pan (23 x 5 cm/9" x 2") and fill it up by about two-thirds. Smooth the top with a damp finger or spatula.
Bake on the middle rack for 1 hour to 1 1/4 hours, even more, if needed.
Julia Child recommends leaving the bread to rest before serving for at least a day.
Other Variations
-
Traditional Reims Pain d’épices
Ready in 1h 40minConsidered to be the original pain d’epices, it is made with dark rye flour, honey, and spices without the addition of milk and eggs. Many new adaptations of the recipe add these ingredients, as well as a bit of olive oil and a variety of fruits and nuts. According to the Encyclopédie méthodique. Arts et métiers mécaniques. Tome 5 in 1778: Reims pan d’epices used three kinds of honey, white honey or prairie, honey bâtard, and buckwheat honey. From the 19th century, honey from Champagne was replaced with honey from Brittany and some factories even started to use molasses.
-
Traditional Dijon Pain d’épices
Ready in 13h 50minThe younger version of pain d’epices, which gained greater popularity after World War I, is considered today one of Dijon specialties. It is made with wheat flour, honey, and spices. The batter needs to rest overnight, so take that time into account.
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