This Pain d’épices (French for “Spice Bread”) is an iconic French bread associated with the city of Reims, and beloved all over France. It is sold in bakeries, grocery stores, and of course in every Christmas market around the country.
As per tradition, a real French Spice Bread should be made with only rye flour, and dark buckwheat honey as a sweetener (no sugar). You won’t find any butter in it, as it is indeed a bread – not a cake – far less sweet and much drier than its American cousin, the gingerbread.
As a matter of fact, for the story, a Pain d’épices was originally a sourdough bread made without any added leavening; the flour and honey mixture would be left in a wooden vessel to rest in a cool place for months, during which the honeyed rye flour experienced fermentation. Modern versions of this spice bread now simply relies on baking powder for rising.
Because this is such a popular bread in France, you can find many takes and recipes for it. I myself have a tradition of baking at least one (usually two or three) loaves of it around Christmas time, and this is the recipe I have crafted and tweaked along the way. For me, it is a perfectly dense and just sweet enough spice bread.
It is just delicious on its own, cut in thin slices and enjoyed with foie gras, cheese or simply butter (remember, it is much drier than a cake, so treat it just like a bread). Or you can do what I did here, and serve it as a dessert with a simple sugar glaze – perfect for the Holidays!
Cooking note:
- I opted for a round bundt cake loaf pan; as I wanted to serve it like a cake for a dessert. But to keep it traditional, you can use a rectangular loaf pan.
(Older photo of this same spice bread recipe, with no glaze)
If you try this Rye and Buckwheat Honey French Spice Bread, let me know! Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.
Bon Appétit!
A recipe inspired by Jujube en Cuisine, Cuisine d’Aubery and the book: le Tour de France Gourmand de Julie Andrieu
2 comments
I’m Irish and Danish. I have type 2 Diabetes. I love making your dishes I just have to leave,
some of the sweet parts out. My husband does not notice the difference to him it still has a sweet taste. I use a bit of honey and he eats like it’s going out of style. All of your dishes I have made he loves as well as I do. My Aunt is French and Danish, and she makes sure I fallow you carefully. I think French cooking is far healthier. Americans do not eat healthy. I have passed your site to some of my friends who love to cook. Now I will pass it on too many of my clients who love your food. I own a Massage Business and my Senior clients love your food and they I think they only come here now is for your food. I’m so happy I found you, it has truly changed the way we eat as well as my Senior clients. We thank you and we are very grateful for your hard work.
All of this is so very kind of you, Paulette. I can’t tell you how much I appreciate the kind words, the support and you passing on my work to your friends and clients. This blog is a lot of hard work, so it’s always lovely to her when it is doing what I intended it to do.
I have to agree that in general, French food is healthier than most. Reason #1 I think is portion control. But also, in general, or foods are less processed and less sugary. There are exceptions to every rule, but in general I agree with you. Thank you again, Paulette and have a great day!