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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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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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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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.
Traditional Dijon Pain d’épices
PREP 50min
COOK 1h
RESTING 12h
READY IN 13h 50min
The 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.
Ingredients
175 ml (3/4 cup) milk
100g (1/2 cup) dark brown sugar
175 ml (3/4 cup) honey
250g (2 cups + 1 tbsp) all-purpose flour
1 tbsp finely chopped candied orange peel
1/2 tsp ground aniseed
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 egg yolk
1 tsp baking soda
1/2 tbsp water
1/2 tbsp butter for the loaf pan
Preparation
Preheat the oven to 120°C/250°F.
Heat the milk together with sugar and honey in a saucepan and stir until the sugar dissolves. When the mixture boils, remove it from the heat and set aside until lukewarm.
Sift the flour into a big bowl and make a well in the center. Put three-quarters of the cooled honey mixture and stir with a wooden spoon to make a smooth batter.
Mix the candied peel, spices, and salt in a small bowl and stir in the remaining honey mixture. Add the mixture to the batter and stir until smooth. Cover and refrigerate the batter for around 8-12 hours. The following day, first leave the batter to rest to return to room temperature before baking.
Then, mix the egg yolk and baking soda with the water in a small bowl and stir it into the batter until homogeneous.
Pour the batter into the loaf pan, filling it half full. With the back of a spoon, form a shallow depression in the center of the loaf. This will compensate for the rise in the center during baking. Cover with foil.
Bake for 30 minutes, then remove the foil. Continue baking for approx. 1 to 1 1/2 hours more until done.
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.
-
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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