Pain d’Épices

‘Pain d’épices’ originated in Flanders with the spice trade, but has long been a speciality of Dijon, where as ‘gâteau ducal’ it was served at all Burgundian feasts. The original recipe is an odd one, containing only honey, spices, rye flour and a raising agent. The bread easily forms a hard crust, and in the last century was baked in special wooden moulds to keep it moist. Nowadays a lining of newspaper in the pan serves the same purpose. Without the spices and honey, this recipe gives ‘pa