Pain d'Epices - my version

Pan size: 20–22 cm loaf pan (or 8.5–9 inch) suits this batter volume for 8–10 slices. Oven type: If using a fan oven, reduce to 150°C and check 5–10 minutes earlier. Storage: Keeps 5 days wrapped at room temperature; freezes well. Flavour improves on day 2–3. If you want, I can also produce a scaled “small loaf” version (e.g., 15 cm pan) or a mini-loaf variant for gifting, with adjusted bake times.

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Step 1

In a small pan over low heat, combine honey, brown sugar, orange juice, and 40 g marmalade. Warm gently just until dissolved; do not simmer. Remove from heat; stir in orange zest. Cool to room temperature (~30 min).

Step 2

Whisk eggs into the cooled syrup, then whisk in melted butter.

Step 3

Sift together plain flour, rye flour, baking powder, spices, and salt.

Step 4

Pour wet into dry and fold just until smooth; do not over-mix.

Step 5

Cover and refrigerate at least 4 hours; overnight (8–12 h) is ideal for deeper flavour and better hydration.

Step 6

Preheat oven to 165°C (150°C fan). Butter and line a 20–22 cm loaf pan (or 8.5–9 inch). Bake 65–75 minutes; start checking at 55–60 minutes with a skewer—it should come out with a few moist crumbs, not wet batter. If browning too fast, tent with foil after 45 minutes.

Step 7

Unmould after 15 minutes, brush warm loaf with warmed marmalade/water glaze. Cool completely.

Step 8

Wrap tightly and rest 24–48 hours before slicing for best flavour (honey and spices bloom over time).