40g unsalted vegan butter
160ml oats milk
75g runny organic honey
60g castor sugar
Finely grated zest of 1/2 orange
Finely grated zest of 1/4 lemon
275g plain flour
60g dark rye flour
2 tsp baking powder
1 tspground cinnamon
1 tsp ground ginger
Pinch of finely grated nutmeg
Pinch of salt
60g medium oatmeal
1/4 tsp anise seeds
Pain d’ épices is traditionally served thinly sliced with pãté four gras, but it is equally good served with soft cheese, alternatively you can simply eat it buttered, with a cup of tea. You will need a 900g-kg loaf tin.
1 heat the oven to 180° C/gas mark 4. Like an of the butter to grease the tin, then put the remainder in a medium saucepan with the milk and honey. Place over a low heat and stir to melt the honey into the liquid, don’t allow the milk to boil. Remove from the heat and pour into a jug to cool.
2.mix the egg into a medium bowl and add sugar and citrus zests. Using an electric whisk, beat together until the mixture is pale, light and fluffy, it should be thick enough to leave a ribbon over the surface that holds 5-6 seconds when the whisk is lifted and some the mixture falls from it.
3.sift both flours, the baking powder, ground spices and salt together in a saucepan in a separate bowl. Mix in the oatmeal and anise seeds and make a well in the centr .
4.spoon in the egg mixture into the well and pour in about half of the cooled milk mixture. Use a cutlery knife to distribute the liquid evenly and bring the ingredients together. Add the remaining milk in several additions, stirring well between each addition, until all the liquid has been incorporated and the batter is smooth and lump-free.
5.spoon or pour the batter into the prepared tin and bake in the top third of the oven for 45 minutes, or until risen, golden brown and skewer inserted into the centre comes away clean, or with a few moist crumbs clinging to it. You may need to put the loaf on a lower shelf about halfway through cooking if it becomes too dark.)
6. Remove the cooked loaf from the oven and leave it in the tin for about 10 minutes, before turning out onto a wire rack to cool.
By JENNY STINGER, CLAIRE MACDONALD AND CAMILLA SCHNEIDEMAN.