Recipe: The Fairmont, The Palm's Pain D'Epices
150g unsalted butter
220g all-purpose flour
220g rye flour
40g baking powder
1 rounded tbsp ground cinnamon
2 tsp freshly grated nutmeg
2 tsp ginger powder
1 Preheat the oven to 160C. Prepare an ice bath, large enough to hold the saucepan you are going to use.
2 Bring the sugar, honey, butter and water to the boil in a saucepan.
3 Remove the saucepan from the heat and cool the liquid to 26C in the ice bath. Set aside.
4 Combine the all-purpose flour, rye flour, baking powder, ground cinnamon, ginger powder and the freshly grated nutmeg in a stand mixer or food processor.
5 Incorporate the cooled liquid into the dry ingredients and mix well for about 10 minutes to form a thick batter.
6 Pour the batter into a greased loaf tin and bake for about 10 minutes.
7 Lower the heat to 150C and continue to bake for another 45 minutes to one hour.
8 Remove the loaf from the oven and set aside to cool.