📝 About This Recipe
A quintessential staple of the German 'Frühstück' table, this Honigbrot is a fragrant, dense, and deeply golden loaf that bridges the gap between bread and cake. Infused with the floral sweetness of forest honey and a warming blend of Lebkuchen spices, it offers a nostalgic taste of Alpine mornings. Its moist crumb and crackly glaze make it the perfect vessel for a thick layer of cold cultured butter.
🥗 Ingredients
The Honey Base
- 250 grams Waldhonig (Forest Honey) or Dark Wildflower Honey (high quality, liquid)
- 100 grams Unsalted Butter (cubed)
- 50 grams Brown Sugar (packed)
Dry Ingredients
- 250 grams All-Purpose Flour (Type 405) (sifted)
- 150 grams Rye Flour (Type 1150) (adds authentic German earthiness)
- 1 tablespoon Baking Powder
- 2 teaspoons Lebkuchengewürz (German Gingerbread Spice) (mixture of cinnamon, cloves, anise, ginger, and cardamom)
- 1/2 teaspoon Sea Salt (fine)
- 1 teaspoon Cocoa Powder (unsweetened, for a deeper color)
Wet Ingredients & Fold-ins
- 150 ml Whole Milk (room temperature)
- 2 pieces Large Eggs (lightly beaten)
- 1 tablespoon Orange Zest (freshly grated)
- 50 grams Slivered Almonds (for the top topping)
The Glaze
- 2 tablespoons Apricot Jam (warmed and strained)
- 1 teaspoon Water
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F) for a fan-assisted oven or 180°C (350°F) for conventional. Grease a 25cm (10-inch) loaf pan thoroughly with butter and dust with a little rye flour.
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2
In a medium saucepan over low heat, combine the honey, cubed butter, and brown sugar. Stir gently until the butter has melted and the sugar has dissolved. Do not let it boil.
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3
Remove the honey mixture from the heat and set aside to cool for about 10 minutes. It should be warm to the touch but not hot enough to scramble the eggs later.
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4
In a large mixing bowl, whisk together the all-purpose flour, rye flour, baking powder, Lebkuchengewürz, salt, and cocoa powder until well combined.
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5
Make a well in the center of the dry ingredients. Pour in the milk, the lightly beaten eggs, and the orange zest.
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6
Gradually pour the cooled honey-butter mixture into the well while stirring with a wooden spoon or a sturdy whisk.
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7
Mix until the batter is smooth and no streaks of flour remain. The batter will be thicker than a standard cake batter but thinner than bread dough.
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8
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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9
Sprinkle the slivered almonds evenly across the top of the batter, pressing them in very slightly so they adhere.
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10
Bake in the center of the oven for 50-60 minutes. Test for doneness by inserting a wooden skewer; it should come out clean or with just a few moist crumbs.
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11
While the bread is baking, prepare the glaze by mixing the apricot jam and water in a small bowl, heating it briefly in the microwave or over the stove.
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12
Remove the Honigbrot from the oven. While it is still hot in the pan, brush the top generously with the apricot glaze. This gives it a professional shine and keeps it moist.
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13
Let the bread cool in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely.
💡 Chef's Tips
For the most authentic flavor, use a dark German honey like 'Tannenhonig' (fir honey) which has a resinous, spicy undertone. If you cannot find Lebkuchengewürz, make your own by blending 1 tsp cinnamon with 1/4 tsp each of cloves, nutmeg, coriander, and cardamom. Avoid over-mixing the batter once the flour is added, as the rye flour can make the bread too gummy if overworked. This bread actually tastes better the next day! Wrap it in parchment paper and let it sit overnight to allow the spices to bloom. If the top browns too quickly in the oven, cover it loosely with a piece of aluminum foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve thick slices with a generous smear of high-quality salted German butter (like Kerrygold or a local Alpine butter). Pair with a hot cup of Schwarztee (black tea) with a splash of milk or a strong 'Milchkaffee'. Add a layer of Quark or cream cheese and a drizzle of extra honey for a decadent breakfast treat. For a savory-sweet twist, try a slice topped with a thin piece of sharp Bergkäse (mountain cheese). Accompany with a side of fresh seasonal berries or sliced apples to cut through the richness of the honey.