French Gingerbread - Pain d'épices, a recipe from Jacques Thorel on Gourmetpedia

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Recipes>French Gingerbread - Pain d'épices

French Gingerbread - Pain d'épices Recipe

Recipe

Jacques Thorel, anc. chef-propriétaire de l'Auberge Bretonne

Total time: more than 2 hours

Preheat the oven to 180° C (350° F)
Preparation time: 20 minutes
Waiting time: 48 hours
Baking time: 1 hour

Difficulty: Easy

Ingredients

- 400 g (14 oz.) warm water

- 400 g (14 oz.) buckwheat Honey

- 150 g (5 oz.) sugar

- 50 g (3 tbsp.) rum

The flours

- 150 g (5 oz.) Rye flour

- 200 g (7 oz.) wheat flour

- 100 g (3 1/2 oz.) buckwheat flour

Spices

- Zest of 1 lemon

- Zest of 1 orange

- A pinch of cinnamon

- A pinch of fine salt

- A pinch of nutmeg

- 50 ml (3 tbsp.) Pernod

- 100 g (3 1/2 oz.) candied fruit

- 120 g (4 oz.) currants

- 70 g (2 1/2 oz.) flaked almonds

- 20 g (2/3 oz.) baking soda

Method

Combine the lukewarm water with the honey, sugar and rum.
Cut the candied fruit into small dice; chop the orange lemon zests very finely.
In a large bowl, combine the various flours; add the water-honey-sugar mixture; mix well until smooth.
Gently blend in the spices, fruit, baking soda and Pernod.
Refrigerate for at least 48 hours.
Butter a loaf pan and line it with parchment paper, letting the edges extend slightly above the sides of the pan.
Pour the batter into the prepared pan and bake for 1 hour at 180° C (350° F).

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