Using 600 g/21.16 oz whole rye flour, 700 ml milk and 2 g yeast form a polish by combining these ingredients on slow speed for 3 minutes. Cover and set aside for 12 hours at room temperature (70°F).
Grease 12 pans and set aside (15 cm X 9 cm X 5 cm). Sift together the remaining rye flour, spices and baking powder and add sliced almonds. Beat the eggs and add the brown sugar to the flour mixture. Heat the honey and concentrated raisin juice to 120°F and mix with the flour until homogenous. Fold in small raisins. Scale into prepared tins (11.5 oz/325 g). Bake at 350°F for 30 to 35 minutes or until done. Remove from pans and cool on rack. Wrap in plastic and store. The product is better after at least 24 hours and good for at least 2 weeks. Slice in ¼ inch pieces and serve with butter.