Fanarye with Honey and Almonds

This delightful German Fanarye combines traditional rye bread with a touch of modern sweetness from honey and a crunchy texture from toasted almonds. The bread is soft and hearty, with the nutty flavor of rye complemented by the natural sweetness of honey, making it perfect for breakfast or as a snack. This recipe respects traditional culinary principles while adding a creative twist, ensuring a delicious and satisfying treat.

Ingredients:

• 500g rye flour
• 250g all-purpose flour
• 1 packet (7g) active dry yeast
• 1 teaspoon salt
• 2 tablespoons honey
• 400ml warm water
• 50g toasted almonds, chopped
• 1 tablespoon olive oil
• 1 teaspoon caraway seeds (optional)

Instructions:

1. In a large mixing bowl, combine the rye flour, all-purpose flour, salt, and caraway seeds (if using).
2. In a separate bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy.
3. Add the honey and olive oil to the yeast mixture, then pour it into the flour mixture.
4. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat the oven to 220°C (428°F).
7. Once the dough has risen, punch it down and shape it into a loaf. Place it on a baking sheet lined with parchment paper.
8. Sprinkle the chopped toasted almonds on top, pressing them gently into the dough.
9. Let the loaf rise for another 30 minutes. Bake in the preheated oven for 25-30 minutes, or until the bread sounds hollow when tapped on the bottom.
10. Allow to cool on a wire rack before slicing.