Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

FRENCH HONEY RYE CAKE - PAIN EPICES

One loaf -10 slices

Traditionally, the rye flour and honey were allowed to ferment for as long as a month before the other ingredients were added and it was baked.

Ingredients

  • 1 cup honey
    4 tablespoons brown sugar
    1 cup whole grain rye flour
    1 cup whole wheat flour
    2 teaspoons baking powder
    ½ teaspoon black pepper
    ½ teaspoon nutmeg
    1 ½ teaspoons cinnamon
    ¾ teaspoon ground ginger
    ½ teaspoon salt
    2 eggs
    ⅓ cup boiling water

Preparation

  • Preheat oven to 350°F.
    Place the honey and brown sugar in a small saucepan, and heat over medium-low heat until just bubbling and the sugar has dissolved.
    In a mixing bowl, combine the flours, baking powder, spices, and salt.
    In a mixing bowl, whisk together the eggs, boiling water, and honey mixture. Gradually stir in the flour and spices mixture.
    Spread the batter into a greased loaf pan (about 8 ½” x 4 ½”).
    Bake for 40-50 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. The flavor of this cake will improve stored at room temperature for 1-2 days, tightly wrapped in plastic wrap.
Print
Print
French honey rye cake - pain epices

Add Comment

* Required information
1000
Enter the fifth word of this sentence.

Comments (1)

Gravatar
New
Yansays...

A good recipe easy to prepare.