Yield: Four 3½ by 5½-inch loaves
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| Whole rye flour | 408 | 3¾ cups + 2 tablespoons | 100% |
| Baking soda | 10 | 2½ teaspoons | 2.50% |
| Salt, fine | 6 | 1 teaspoon | 1.50% |
| Milk | 245 | 1 cup + 1 tablespoon | 60% |
| Honey | 327 | 1 cup | 80% |
| Honeycomb (if available, otherwise, use honey) | 163 | ½ cup | 40% |
| Molasses | 163 | ½ cup | 40% |
| Anise, freshly ground | 1 | ½ teaspoon | 0.25% |
| Nutmeg, freshly ground | 1 | ½ teaspoon | 0.25% |
| Coriander, freshly ground | 1 | ½ teaspoon | 0.25% |
| Cinnamon, freshly ground | 1 | ½ teaspoon | 0.25% |
| Cloves, freshly ground | 1 | ½ teaspoon | 0.25% |
| Orange zest | 16 | 2 tablespoons + 2 teaspoons | 4% |
| Egg yolks, large | 49 | scant 3 yolks | 12% |
| Rum | 41 | 3 tablespoons | 10% |
| Apple, dried | 82 | 1 cup | 20% |
| Total Weight | 1,515 | All |
PREPARE
Preheat oven to 350°F. Grease four 3½ by 5½-inch pans.
Chop the dried apple into ½-inch pieces. Place in a bowl and combine with the rum. Set aside.
MIX
In a large mixing bowl, whisk together the rye flour, baking soda, and salt.
In a medium pot, combine the honey, honeycomb, molasses, spices, orange zest, milk, and soaked apple pieces (including any unabsorbed liquid) and bring to a simmer over medium heat, stirring to combine.
In a small bowl, whisk together the egg yolks, then add 1 cup of the simmering liquid in a slow stream, whisking continually as you pour.
Add the egg yolk mixture back to the simmering liquid, stirring constantly while pouring in a steady stream. This process tempers the eggs, preventing them from scrambling.
Add the liquid ingredients to the dry, stirring until combined.
PAN
Pour the batter into the prepared pans, filling each about three-quarters of the way to the top. The contents of each pan will weigh about 350 grams. Evenly distribute any remaining batter among the pans.
BAKE
Bake for 15 minutes at 350°F, then reduce the oven temperature and bake for an additional 20 to 25 minutes at 325°F. The loaves are done when the crust is set and bounces back when pressed. Let the loaves cool for a few minutes in the pan before removing.
These small loaves keep well for a week or so at room temperature, or for up to a month frozen.