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One loaf -10 slices

Traditionally, the rye flour and honey were allowed to ferment for as long as a month before the other ingredients were added and it was baked.


  • 1 cup honey
    4 tablespoons brown sugar
    1 cup whole grain rye flour
    1 cup whole wheat flour
    2 teaspoons baking powder
    ½ teaspoon black pepper
    ½ teaspoon nutmeg
    1 ½ teaspoons cinnamon
    ¾ teaspoon ground ginger
    ½ teaspoon salt
    2 eggs
    ⅓ cup boiling water


  • Preheat oven to 350°F.
    Place the honey and brown sugar in a small saucepan, and heat over medium-low heat until just bubbling and the sugar has dissolved.
    In a mixing bowl, combine the flours, baking powder, spices, and salt.
    In a mixing bowl, whisk together the eggs, boiling water, and honey mixture. Gradually stir in the flour and spices mixture.
    Spread the batter into a greased loaf pan (about 8 ½” x 4 ½”).
    Bake for 40-50 minutes, or until a toothpick comes out clean. Remove from oven, cool 10 minutes, then remove from pan and cool thoroughly on a cooling rack. The flavor of this cake will improve stored at room temperature for 1-2 days, tightly wrapped in plastic wrap.
French honey rye cake - pain epices

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Comments (1)


A good recipe easy to prepare.