Pain D'epice (French Spice Bread)

• honey↗225 ml
• wholemeal rye flour↗225 g
• white sugar↗30 g
• baking powder↗1⁄2 teaspoon
• bicarbonate of soda↗1⁄2 teaspoon
• ground almonds↗30 g
• ginger peel↗1 teaspoon
• fennel seeds2 teaspoons
• ground cinnamon↗1⁄2 teaspoon
• cloves12

  ground

• orange↗1⁄2

  zest of, grated

• lemon↗1⁄2

  zest of, grated

• milk↗

  and

• sugar↗

  boiled to a syrup for glaze

Step-by-step instructions

1. 1

   Warm and melt the honey by standing the jar in a pan of hot water, measure it into the rye flour in a bowl and mix together with a wooden spoon. Leave, covered for 1 hour for the flour to absorb all the liquid.

2. 2

   Heat the oven to 180C/350F/gas 4. Add the rest of the ingredients, except the glaze, and mix with vigour to ensure everything is spread evenly through the dough - this will be very sticky! Knead the dough on a clean work surface for between 5-10 minutes You can dip hands into a bowl of water at intervals to help with the kneading if necessary.

3. 3

   Press the dough mixture intpo a well greased 2lb loaf tin. Make sure it's pushed right into the corners.

4. 4

   Bake the loaf on the middle shelf for about 35 mins until a skewer inserted into the centre comes out clean. When you have removed it from the oven, brush with glaze and return to oven for a couple of minutes to set the glaze.

5. 5

   Let the bread stand in the tin for a few minutes, then invert onto a wire rack. This keeps very well and because it's made using rye it can be better for being left a couple of days before eating. (We never let it wait long though !).