Pain d’ Epices

Name: Pain d’ Epices
Yield: Makes 1 standard loaf
Cuisine: Italian
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 1½ teaspoons ground cinnamon; 1½ teaspoon ground ginger; 3½ cups sprouted whole wheat flour; ½ cup dark rye flour; ½ teaspoon anise seeds, whole; 2 ounces vegan butter substitute, at room temperature; 1 recipe egg replacer (equivalent to 1 egg—I like Bob’s Red Mill); 1 recipe egg replacer (equivalent to 1 egg—I like Bob’s Red Mill); ½ teaspoon sea salt; ¼ teaspoon freshly-grated nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon freshly ground black pepper; 1 cup spring or filtered water; 1 recipe egg replacer (equivalent to 1 egg—I like Bob’s Red Mill); 1 cup brown rice syrup; Grated zest of ½ fresh orange; 1 cup spring or filtered water

Preparation info

Makes
1
standard loaf

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

Pain d’épices is the most wonderful French snack bread and is often on my mind when I’m craving something a bit sweet before a tough gym workout. I also love to use slices of it to make an impromptu strawberry shortcake, piling on the berries and a touch of vegan whipped cream.

Ingredients

3½ cups sprouted whole wheat flour
½ cup dark rye flour
2 teaspoo

Europe
France
Italy
Snack
Mediterranean
Vegetarian
Bread

Method

Preheat the oven to 350°F. Lightly oil a 9-inch loaf pan, and then lightly dust it with flour, tapping out any excess.

Whisk together the flour, rye flour, baking soda, the ground spices and salt in a bowl. Sprinkle in the anise seeds.

In the bowl of a stand mixer (or b