When I bake, most of the time I use all-purpose, whole wheat or bread flour, but I do enjoy using a good rye flour too. Rye flours vary in color and texture, and when baking a quick-bread or loaf cake, a medium rye is best because the flavors are not too intense, yet still have that subtle rye taste. There are many producers of rye flours these days and if you search on the web, you can find one that ships easily enough to your area, or you may have a purveyor at your local farmer’s market.
Storing flour is sometimes a challenge, and with rye flour, I like to put it in my refrigerator, so it doesn’t spoil and the little buggies don’t find it. A good sealed canister in the pantry is another option, but that means, you probably need to use it all up within a few months time. Rye flour is so insanely good, especially when it’s used in a tasty loaf recipe like this one. I adapted this recipe from King Arthur Flour Company, as I think they call themselves now, but it’s origin is from Zingerman’s, a famous bakery and mail-order bakehouse in Michigan. I’ve never visited Zingerman’s personally, but I have ordered there creations and have had them shipped to friends and family over the years.
What makes this loaf cake different is that it’s a cross between a cake and a bread and the honey and rye combination makes it so delightful to eat for either breakfast, enjoyed as a snack, or even served as a dessert. There’s no white flour in this recipe at all, and if you use medium rye flour, you’ll see that it’s not needed. The original recipe called for black tea, but I was drinking a mug of Rooibos and decided to add that instead. As it turns out, you can add any brewed tea of choice. The crunchy almonds on top just add to the flavor and texture of this cake, and even though it does have both sugar and honey, it’s not overly sweet. A perfect loaf for the weekend.
1/2 cup slivered or sliced almonds, toasted
1/2 cup brewed tea, any variety
1 2/3 cup medium rye flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoons ginger
1/4 teaspoon nutmeg
1 large egg
1/2 cup sugar
1/4 cup vegetable oil
1/2 cup good honey, any variety
zest of 1 orange
1/4 cup raisins
(Makes 1 Loaf)
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan and set aside.
- Whisk rye flour, baking soda, salt and spices together in a large bowl set aside.
- In another bowl, whisk together egg and sugar. Add oil, honey and tea, whisk.
- Add wet ingredients to dry, and stir until combined. Add zest and raisins to batter and 1 tablespoons of almonds.
- Spoon batter into prepared pan and top with remaining almonds. Bake for 40-45 minutes or until a toothpick comes clean. Remove and cool 10 minutes, before inverting onto a rack to cool completely.
- Slice and serve with butter and a drizzle of honey. Enjoy!