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1
Preheat the oven to 350 degrees.
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2
Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour.
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3
Line with parchment if desired.
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4
Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
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5
Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
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6
Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
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7
In a small bowl whisk together the milk and whole eggs.
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8
Turn the mixer on low and slowly add the milk and egg mixture.
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9
Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl.
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10
Add the warm honey mixture and mix on medium speed until incorporated.
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11
Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
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12
Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean.
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13
Remove from the heat, unmold and cool on a rack.
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14
If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.
