With the cold that accompanies us on these dates, I can't think of a better plan at any time than to turn on the oven and prepare some deliciousness that we can later enjoy as a family (isn't it worth eating everything without sharing, eh? We know each other, hehehe) . And one of my latest discoveries has been the recipe for this delicious honey and spice bread .

It is a recipe of French origin and is a hybrid between a bread and a cake since, although its texture is similar to bread, rather dense, moist and very juicy, the way of preparation is closer to the way in which We usually prepare the biscuits, since we will use chemical yeast.

As you can guess from its name, this bread is loaded with spices, such as cinnamon, nutmeg, anise or ginger , so that, from the moment it is baked, this bread becomes a true delight for the senses. , with the wonderful smell that it gives off and that will spread throughout the house.

Despite the amount of honey used in its preparation, it is not an excessively sweet bread, so it is fantastic to accompany both sweet and savory foods. I love it with butter and orange marmalade, but I encourage you to try toasting a couple of slices of gingerbread and serve it with foie gras... A real delight!

And of course, although you can prepare it in any mold, such as a bundt mold, I love to prepare it in my Emile Henry mold , not only because I love the mold, but also because it unmolds phenomenally, cooking is homogeneous and the slices that we are going to obtain when cutting the cake, being square, are perfect if we want to use them as a spread.

Emile Henry corrugated rectangular mold , Pallarès stainless steel table knife , Revol caractère porcelain plates , Emile Henry ramekins and 150ml ceramic sauce boat ArtisanSt.

Ingredients

  • 150 g rye flour
  • 150 g of wheat flour
  • 250g honey
  • 60g butter
  • 350 ml of milk
  • 1 egg M
  • zest of an orange
  • 2 teaspoons chemical yeast (Royal type)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon of anise seeds
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon white pepper
  • 1 tablespoon of pearl sugar to decorate

KitchenAid Artisan 5KSM175 food processor , Emile Henry corrugated rectangular pan, Pallarès stainless steel table knife , 150ml ArtisanSt ceramic sauce boat. , Emile Henry ramekins , Bérard olive wood honey spoon and Bérard olive wood flour spoon

Preparation

  1. Preheat the oven to 180º.
  2. With the help of a mortar we grind the anise seeds and reserve.
  3. In the Kitchen Aid bowl, mix the two types of flour, previously sifted, the chemical yeast, the baking soda, the salt and the spices (including the aniseed that we have ground).
  4. Next, grate the orange peel with a Microplane grater and add it to the bowl.
  5. We put the Kitchen Aid shovel accessory, add the honey and mix at low speed.
  6. Once we obtain a homogeneous mixture, we add the milk little by little, while we continue beating at low speed.
  7. When the ingredients are well integrated, add the egg, lightly beaten, and continue mixing until it is incorporated into the dough.
  8. Next we add the butter (which we will have at room temperature) and continue beating until it is integrated.
  9. Once the mass is uniform, we stop beating.
  10. Then we grease the mold with the help of a brush and pour the dough.
  11. Sprinkle the pearl sugar on it and take it to the oven.
  12. Bake at 180º for 50 minutes.
  13. After this time, and once we have checked with the help of a skewer or sponge cake thermometer that it is already well cooked, we remove the honey and spice bread from the oven.
  14. Once we can manipulate the mold without burning ourselves, we unmold and let the honey bread cool on a wire rack.

Emile Henry wavy rectangular mold , ceramic sauce boat 150ml ArtisanSt. and ramekins Emile Henry

There is nothing more comforting than baking this honey bread on a cold afternoon and letting the aroma of spices permeate the house... Although the smell is so fantastic that you run the risk of not even letting the bread cool down at home before finish him off You have been warned, hehehe!

Author of the recipe: Leti Iglesias from Revealing Flavors
Claudia Ferrer

Comments

milagros said:

tiene una pinta estupenda

Revelando Sabores said:

Hola Carmen!
Pues la verdad es que no he utilizado nunca el trigo sarraceno para bizcochos, pero entiendo que no habría ningún problema.
Si te animas a probar me encantará que nos cuentes qué tal el resultado.
Un saludo ☺️

Revelando Sabores said:

Hola Manuel!
Pues de verdad que siento que te haya salido apelmazado ☹️
No sé a qué puede deberse.
Es cierto que es una mezcla de pan-bizcocho, y es bastante denso, pero no tan apelmazado…
La harina de trigo que yo utilizo es la de uso común.
Alguna vez que me ha pasado lo mismo, (bizcocho apelmazado) ha sido porque, desde que he añadido el bicarbonato, hasta que he horneado la masa ha pasado mucho tiempo y, como el bicarbonato comienza a actuar en el momento que se humedece, a la hora de hornearlo ya ha perdido efectividad…

Un saludo y de nuevo siento que no te haya salido bien

Manuel said:

¿La harina de trigo es de uso común o de fuerza? Lo he hecho con harina normal, junto a la de centeno claro, y me ha salido muy, muy, muy apelmazado (aunque por las fotos se ve que no, ¿tal vez es un pan/bizcocho apelmazado?). Eso sí, riquísimo pero, repito: apelmazado.
He usado un molde metálico de plum cake, horno calor arriba y abajo a 180° durante 60 minutos.

Ingrid said:

Buenos días Claudia! Esta receta se puede hacer con el molde de EH XL, me imagino que doblando cantidades. Con tapa o sin tapa. Todavía no lo he estrenado y tengo unas ganas!!!
Por cierto, fue un regalo de mis amigas, se quedaron alucinadas de lo rápido del servicio y la amabilidad. Sois los mejores!

Carmen said:

Hola buenas !!!
La harina de trigo se puede sustituir por harina de trigo sarraceno ??

Leave a comment