Spice-Bread-Pains-D-Epices-350x350

Spice Bread – Pains D’Epices

Submitted by: Dominique Homo

FORMULA

Yield: 12 @ 11.5 oz / 325 g

INGREDIENTS American lb/oz Metric g/mL Baker's %
Whole Rye Flour 2 lb, 3.3 oz 1000 g 100%
Whole Milk 1 lb, 8.7 oz 700 ml 70.0%
Yeast 1/2 tsp 2 g 0.20%
Honey 1 lb, 12.2 oz 800 g 80.0%
Raisin Juice Concentrate 7.1 oz 200 g 20.0%
Whole Eggs 14.1 oz 400 ml 40.0%
Brown Sugar 7.1 oz 200 g 20.0%
Salt 1 tsp 4 g 0.40%
Sliced Almonds 3.5 oz 100 g 10.0%
Baking Powder 1.4 oz 40 g 4.00%
Anise (Ricard) 1 Tbsp 15 g 1.50%
Caraway Seeds 2 tsp 8 g 0.80%
Ground Cinnamon 2 1/2 tsp 10 g 1.00%
Fennel Seeds 3 tsp 12 g 1.20%
California Midget Raisins 15.9 oz 150 g 45.0%
TOTAL 8 lb, 11.09 oz 3941 g 394.10%

PROCEDURE

Method Poolish
Using 600 g/21.16 oz whole rye flour, 700 ml milk and 2 g yeast form a polish by combining these ingredients on slow speed for 3 minutes. Cover and set aside for 12 hours at room temperature (70°F).
Final Dough
Grease 12 pans and set aside (15 cm X 9 cm X 5 cm). Sift together the remaining rye flour, spices and baking powder and add sliced almonds. Beat the eggs and add with the brown sugar to the flour mixture. Heat the honey and concentrated raisin juice to 120°F and mix with the flour until homogenous. Fold in midget raisins. Scale into prepared tins (11.5 oz/325 g). Bake at 350°F for 30 to 35 minutes or until done. Remove from pans and cool on rack. Wrap in plastic and store. The product is better after at least 24 hours and good for at least 2 weeks. Slice in ¼ inch pieces and serve with butter.

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