French Gingerbread - Pain dpices Recipe
From hopscotch 14 years agoIngredients
- Flavors of France shopping list
- Total time: more than 2 hours shopping list
- Preheat the oven to 180° C (350° F) shopping list
- Preparation time: 20 minutes shopping list
- Waiting time: 48 hours shopping list
- Baking time: 1 hour shopping list
- Difficulty: Easy shopping list
- Ingredients shopping list
- Ingredients shopping list
- - 400 g (14 oz.) warm water shopping list
- - 400 g (14 oz.) buckwheat honey shopping list
- - 150 g (5 oz.) sugar shopping list
- - 50 g (3 tbsp.) rum shopping list
- The flours shopping list
- - 150 g (5 oz.) rye flour shopping list
- - 200 g (7 oz.) wheat flour shopping list
- - 100 g (3 1/2 oz.) buckwheat flour shopping list
- spices shopping list
- - Zest of 1 lemon shopping list
- - Zest of 1 orange shopping list
- - A pinch of cinnamon shopping list
- - A pinch of fine salt shopping list
- - A pinch of nutmeg shopping list
- - 50 ml (3 tbsp.) Pernod shopping list
- - 100 g (3 1/2 oz.) candied fruit shopping list
- - 120 g (4 oz.) currants shopping list
- - 70 g (2 1/2 oz.) flaked almonds shopping list
- - 20 g (2/3 oz.) baking soda shopping list
How to make it
- Method
- Combine the lukewarm water with the honey, sugar and rum.
- Cut the candied fruit into small dice; chop the orange lemon zests very finely.
- In a large bowl, combine the various flours; add the water-honey-sugar mixture; mix well until smooth.
- Gently blend in the spices, fruit, baking soda and Pernod.
- Refrigerate for at least 48 hours.
- Butter a loaf pan and line it with parchment paper, letting the edges extend slightly above the sides of the pan.
- Pour the batter into the prepared pan and bake for 1 hour at 180° C (350° F).
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