Pain d’épices Alsacien from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
This is a traditional holiday bread, in the same family as American gingerbread, but much more complex given that it uses both wheat and rye flour, is loaded with spices, and is rich with honey, su...
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Ingredients
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons salt
- ¾ cup plus 2 tablespoons (200 g) butter, plus 2 tablespoons for the molds
- 2 cups (500 ml) good honey
- ¾ cup plus 2 tablespoons (200 g) packed brown sugar
- 4 eggs, beaten
- 1⅔ cups (205 g) rye flour, sifted
- 2¾ cups (350 g) all-purpose flour, sifted
- 7 teaspoons ground cinnamon (preferably Saigon)
- 2½ teaspoons baking powder
- 2 teaspoons ground star anise
- 2½ teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
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