Pain D'epices - Burgundian Spice Bread
150 mins (prep 30, cooking 120)
12 ingredients
16 servings
18th century recipe for exotic, eastern spicy bread.Mulot au Petitjean is an old fashioned shop in Dijon that specialises in Spice bread. The Mulot family have been producing this bread on the same site since 1838 and is the only spice bread producer left. Recipe courtesy of Anne Willian tweeked.TAKE NOTE: that the spice bread should be slightly under baked so it is soft in the middle and has not started to shrink from the sides of the pan. Let the breads cool and then turn them out.

Categories:  quick-breads , taste~mood , spicy , equipment , <-4-hours , refrigerator , french , time-to-make , holiday , european , sweet , small-appliance , oven , number-of-servings , breads , for-large-groups ,
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Serving Size (75.16 g)
Servings 16
Amount per Serving
Calories 242.55 Calories from Fat 12.6
% Daily Value *
Total Fat 1.4g 34.52%
Saturated Fat 0.53g 42.75%
Trans Fat 0.0g %
Cholesterol 7.76mg 41.4%
Sodium 290.08mg 193.39%
Total Carbohydrate 53.42g 284.92%
Dietary Fiber 3.36 g 215.03%
Sugars 31.74 g %
Protein 7.92g 253.55%
Vitamin A 22.87IU% Vitamin C 0.81mg%
Calcium 147.01mg% Iron 1.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dark brown sugar, finely chopped candied orange peel, ground, ground cloves