Pain d’ Epices

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.

Makes 1 standard loaf

Ingredient List:

• 3 1/2 cups sprouted whole wheat flour
• 1/2 cup dark rye flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoon ground ginger
• 1/2 teaspoon sea 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 vegan butter substitute, at room temperature
• 1 recipe egg replacer, (equivalent of 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

Step By Step Instructions:

Preheat the oven to 350o 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 by hand), mix together the butter, egg replacer, syrup, and orange zest. Add the water, then add the dry ingredients slowly, scraping the sides of the bowl to make sure everything gets mixed in evenly.

Spoon the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean or the top springs back to the touch. The top will bake to a somewhat dark color, which is normal.

Cool 10 minutes before inverting onto a cooling rack. Let cool completely before slicing.