Ingredients:
- 1 ½ cups unbleached all-purpose flour
- ¾ cup rye flour
- 2 tsps baking powder
- ¼ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp quatre épices
- ⅔ cup almonds, finely chopped
- ¼ cup candied peel or crystallized ginger, finely chopped
- ¾ cup flavorful honey
- 2 extra-large egg yolks
- 5 tbsps milk
- 1 8 x 4 x 2 1⁄2-inch loaf pan, greased and base-lined with parchment paper
Directions:
- Preheat the oven to 350 F.
- Sift both flours, baking powder, salt, and all the spices into a large bowl.
- Using a wooden spoon, stir in the chopped almonds and candied peel. Make a well in the center of the ingredients. Add the honey (in cold weather it is easier to measure and combine the honey if you stand the jar in a bowl of warm water for a few minutes first), egg yolks, and milk to the bowl and stir well to make a thick, heavy batter.
- Scrape the mixture into the prepared pan and smooth the surface. Bake for about 45 minutes, until golden and a skewer inserted into the center comes out clean. Turn out onto a wire rack, remove the lining paper and let cool.
- This recipe is best eaten within 5 days, or can be frozen for up to 1 month.