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Author Notes: Adapted from Jacquy Pfeiffer’s The Art of French Pastry. Makes a single low-slung, honeyed loaf. Feel free to add spices or boost the quantities given; I have here (and also added a touch of salt). And if you want a sugar glaze, paint it on once the loaf comes out of the oven. —Nicholas Day
Makes 1 small loaf
- 1/2 cup honey
- 2 tablespoons brown sugar
- 1/2 cup whole wheat flour
- 1/2 cup rye flour
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground allspice
- 1/4 teaspoon sea salt
- 1 1/4 teaspoons baking powder
- 1 large egg
- 4 tablespoons whole milk
- 2 tablespoons candied orange or lemon peel, diced
- Preheat the oven to 350 degrees. In a small saucepan, combine the honey and the brown sugar and heat gently, stirring, until the sugar is dissolved and the mixture is warm.
- Sift together the flours, spices, salt, and baking powder into the bowl of a stand mixer.
- In a small bowl, whisk together the egg and milk. With the mixer on low, slowly pour the milk-egg mixture into the flour mixture. Stop and scrape up any flour that’s stuck to the bottom of the bowl. Add the warm honey and brown sugar and then the diced citrus peel and mix on medium speed until well-combined.
- Lightly butter and flour a medium loaf pan. Pour the mixture into the pan and bake for 40 to 50 minutes, until the loaf is deep brown.
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