Rye Bread

  • Liquid honey: 300 g
  • Sugar: 150 g
  • Boiling water: 1 cup
  • EGRAN Rye Flour: 300 G
  • A hint of salt
  • Baking Soda: 1 teaspoon
  • Rum: 2 teaspoons,
  • Anise seeds: 1 tablespoon
  • Cinnamon: 1/2 teaspoon
  • Ground Almonds: 50 g

1- Put the honey into a bowl, add the sugar and boiling water, and beat until the sugar melts.
2-Mix the flour, salt and baking soda. Pour into honey mixture until dough is consistent. Add the vanilla extract, rum and almonds.
3- Add the vanilla extract, rum and almonds. Mix well and pour into a buttered pudding pan. Cook in the oven at medium temperature for 1 1/2 hours.
Note: ideal to be eaten within 48 hours once prepared.