The Boho Baker’s Pain d’épices
- 275g plain flour
- 60g dark rye flour
- 60g oatmeal
- 250g runny honey
- 40g unsalted butter
- 160ml milk
- 60g caster sugar
- 2 eggs
- Zest of half a lemon
- Zest of half an orange
- 2tsp baking powder
- 1tsp cinnamon
- 1tsp ginger
- Pinch gorund cloves
- Pinch of ground nutmeg
- Pinhc of salt
The Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s our fabulous professional guest recipe writer, and champion of celebrating the best of our local produce. Follow her on instagram @thebohobaker
“I’ve used the edible flower goats cheese from your deli counter for the image, it’s not an essential but it tastes incredible with this bread!”
This rye bread recipe is described by The Boho Baker as a “kind of a cake/bread hybrid. It’s delicious on it’s own, drizzled with honey, or slathered with goats cheese.”
Preheat the oven to 180C/160C (fan)/gas mark 4. Grease and line a loaf tin in preparation.
Combine the milk, honey, and butter in a saucepan and gently heat until the butter has melted. Set aside to cool.
Whisk together the caster sugar, eggs, and zests until pale and fluffy.
In a separate bowl, mix together both flours, the baking powder, spices, and salt. Stir in the oatmeal and make a well in the centre of the dry ingredients.
Pour the egg mixture and half of the cooled milk into the centre of the well. Stir with a cutlery knife, adding the cooled milk a little at a time as the mixture comes together. Continue until all of the milk has been used and you’re left with a smooth batter.
Pour the batter into the loaf tin and bake in the oven for 45 minutes. If the loaf is still a little underdone at this point, cover with a sheet of greaseproof paper and bake for a further ten minutes.
Remove the loaf from the oven and leave to cool on a wire rack. Serve with a drizzle of honey or a slathering of goats cheese.
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