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Ingredients
- 2 c. à soupe rases d'épices à pain d'épices
- 250 g de lait
- 450 g de miel de châtaigner
- 300 g de farine de seigle
- 150 g de farine T45
- 2 c. à café de bicarbonate de sodium
- 1 pincée de fleur de sel
- 30 g de sucre roux moelleux, type vergeoise brune
- 2 c. à soupe d'huile neutre
- 1 noisette de beurre, pour le moule
- Nutrition
- per 1 pièce
- Calories
- 7967 kJ / 1892 kcal
- Protein
- 47 g
- Carbohydrates
- 740 g
- Fat
- 28 g
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