Pain D’Epices

Ingredients

• 3 1/2 cups flour
• 1/2 cup dark rye flour
• 2 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly-ground black pepper
• 1/2 teaspoon anise seeds, whole
• 2 ounces unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1 cup honey
• 1 tablespoon finely-grated orange zest
• 1 cup water

Directions

1. Heat the oven to 350º (180ºC). Coat a 9-inch (23cm) loaf pan with butter, add a little flour, and shake out what does not cling.
2. In a bowl, sift the flour, rye flour, baking soda, ground spices and salt. Stir the anise seeds into the sifted mixture.
3. Using a stand mixer, or mixing by hand, combine the butter, egg, honey (or honey and jam), and orange zest until blended.
4. Pour in the water, then work in the dry mixture in three additions. Scrape down the bowl as you go so the batter comes together evenly.
5. Spoon the batter into the prepared loaf pan. Bake for 60 minutes, until a toothpick poked into the middle comes out clean. The surface may turn fairly dark as it bakes, and that is exactly what you want.
6. Cool the loaf for 10 minutes, then turn it out of the pan. Wait until it is completely cool before you cut into it.