For the English and US/English edition follow this link and choose your favourite shop or goo to your local bookstore My client, one of the UK's largest independent travel companies... Travel Trade Recruitment: Tailor-Made Travel Consultant (Homeworking) Trine Hahnemann is a Danish baker and food writer after my own heart. Not only does she make the most incredible cakes (this one included), but she always cooks with thrift in mind. Spiced honey bread spread through monasteries across Europe and became part of the Christmas festivities. Pain d’épices became especially important in Reims, Alsace, as well as Dijon. National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.

Dark Rye and Honey Cake - Issuu Cookbook Club at Home: Dark Rye and Honey Cake - Issuu

Dust the sultanas and the walnuts or almonds with flour, to prevent them from dropping to the bottom of the cake, and stir them into the batter.

Break cake into large pieces and arrange on a platter. Swirl honey into yogurt in a small bowl and serve alongside cake. Step 5 Our client is a forward thinking well-recognised luxury... C&M Travel Recruitment Ltd: Business development manager

cake from stale rye bread – recipe How to make a luxurious cake from stale rye bread – recipe

RECIPES: Discover dozens of Belgian bakes including, pastries, pies, biscuits, cakes, breads and, of course, waffles My client, one of the UK's largest independent travel companies... C&M Travel Recruitment Ltd: Luxury Travel Consultant PDF / EPUB File Name: Dark_Rye_and_Honey_Cake_-_Regula_Ysewijn.pdf, Dark_Rye_and_Honey_Cake_-_Regula_Ysewijn.epub Toast the hazelnuts in a pan over a medium heat for five minutes or until golden brown. Once cool, pulse-blend in a food processor with the rye bread, baking powder and cocoa powder, into a fine crumb. The honey will cause the loaf to brown deeply. If it starts to catch and gets too dark for your liking, you can loosely cover it with foil to prevent it from browning further.While excellent alongside a hot mug of coffee or tea for breakfast or dessert, pain d’épices has some surprisingly savory accompaniments as well. The French often pair pain d’épices with cheeses such as Roquefort, or even foie gras. The History of Pain d’Épices With this collection of timeless recipes, Regula reveals the origins of her country’s ancient food culture and brings a little Belgian baking into every home. Recent podcast interviews: Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl. Stir in baking powder and salt. Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine. Whisk in coconut oil, vegetable oil, and cooled molasses mixture. Add dry ingredients and fold just until blended. Scrape batter into prepared pan. Step 3

Dark Rye and Honey Cake by Regula Ysewijn - Issuu Dark Rye and Honey Cake by Regula Ysewijn - Issuu

The bread is traditionally sweetened only with honey, though some variations today include brown sugar. Because of this, it has been an important product for honey merchants for centuries. Pain d’Épices Baking Tips

Line a 24cm pan with greaseproof paper or with foil, brushed with oil and dusted with flour, and pour in the batter. Or divide between two 24cm x 13cm loaf tins. Separate the eggs into two mixing bowls. Whisk the yolks with the molasses or soft dark brown sugar until it doubles in volume, then fold in the rye bread mix.