SPICED HONEY RYE BREAD

This French classic, called pain d’épices, which translates as “spice bread,” changes from region to region. Made only with rye flour, it has the earthy depth I crave in the winter. I added a little almond flour to enrich the dough, which needs neither fat nor eggs. The bread is even tastier the next day, after the spices have had time to fully infuse it with their flavor.

TIP: Be sure to use a very finely ground rye flour, such as Bob’s Red Mill, and a runny honey that’s almost as thin as syrup. Coarser flour and more viscous honey will prevent the loaf from rising properly and can cause a sunken canyon down the center.

makes one 9-by-5-inch loaf

dairy-free, no eggs

1. Position a rack in the center of the oven and preheat to 325°F. Coat a 9-by-5-inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper and spray the parchment.

2. Whisk the rye flour, baking powder, baking soda, and salt in a medium bowl. Whisk the almond flour, aniseeds, cinnamon, nutmeg, and cloves in a small bowl. Beat the sugar, honey, and ⅔ cup very hot water in a large bowl with an electric mixer on medium-low speed until the sugar dissolves.

3. Gradually add the rye flour mixture. Scrape the bowl and beat on medium speed until the mixture looks paler and stretchy; as the beaters turn, ribbons of batter should follow in their wake. Beat in the vinegar and almond extract until incorporated. Scrape the bowl and, beating on low speed, gradually add the almond flour mixture, mixing just until incorporated. Transfer the batter to the prepared pan and smooth the top.

4. Bake, without opening the oven door, until the loaf is risen and golden brown and a skewer inserted in the center comes out clean, 45 to 50 minutes.

5. Cool in the pan on a wire rack for 5 minutes, then slide a thin-bladed knife around the edges of the pan, carefully invert the loaf onto the rack, and discard the parchment. Cool completely right side up on the rack.

MAKE AHEAD

The bread can be eaten right away, but the spices become more pronounced and the flavors meld together more after a day wrapped tightly in plastic wrap. It will keep for up to 3 days at room temperature or 1 month in the freezer.