By its French name, this dish is called a pain d’épice and is loaded with a medley of spices like cinnamon, anise, nutmeg and cloves.
ingredients
Loaf
Honey Glaze
directions
Makes one 9-x-5-inch (2L) loafThe loaf will keep, well-wrapped on the counter for up to 4 days.
Preheat the oven to 350 ºF (180 ºC) and grease a 9-x-5-inch (2 L) loaf tin.
Measure the whole wheat flour into a large mixing bowl and then sift in the all-purpose flour, baking powder, baking soda, salt, and all of the spices. Add the milk, honey and orange zest and whisk until smooth (the batter will be fluid.) Whisk in the melted butter. Pour the batter into the prepared pan and bake for about an hour, until a skewer inserted into the centre of the loaf comes out clean. Let the loaf cool in its tin for 30 minutes and then turn it out to cool completely on a rack.
For the honey glaze, stir the melted butter and honey together and then stir in the icing sugar, adding water if needed to achieve a glaze consistency. Pour this over the loaf to cover the top completely and let it drip over the sides. Let the glaze set for an hour before slicing.