French Honey Spice Loaf with Rye

What you need

• 250 g (3/4 cup) mild liquid honey
• 50 g (1/4 cup, packed) light brown sugar
• 100 ml (scant 1/2 cup) milk
• 1 large egg
• 125 g (1 cup) rye flour
• 125 g (1 cup) plain flour, all-purpose flour in the US
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground star anise
• 1/4 tsp ground cloves
• 1/4 tsp grated nutmeg
• 1 orange, zest only
• 1 pinch salt
• 10 g (2 tsp) butter, for greasing the tin

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Grease a 22 x 11 cm (9 x 4 1/2 in) loaf tin with the butter and line the bottom with parchment.

2. 2

   Warm the honey, brown sugar and milk in a small pan over low heat, stirring, until the sugar dissolves. Do not let it boil.

3. 3

   Pour into a large bowl and let it cool for 10 min.

4. 4

   Whisk the egg into the cooled honey mixture.

5. 5

   In another bowl, mix the rye flour, plain flour, baking soda, cinnamon, ginger, star anise, cloves, nutmeg and salt.

6. 6

   Add the orange zest to the dry mix, then stir the dry mix into the honey mixture with a spatula until just smooth. The batter is thick but pourable.

7. 7

   Pour into the tin, which should be about three-quarters full.

8. 8

   Bake until the loaf is dark golden, springs back when pressed and a skewer comes out clean, 55-60 min.

9. 9

   Cool in the tin for 10 min, then turn out onto a rack and cool completely.

10. 10

    Wrap well and keep for a day before slicing, as the spices mellow and the crumb turns moist and sticky.

Imported from bakinglikeachef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.