Boil honey with 2 tablespoons of water and let cool, knead rye and whole wheat flour, fruit and gingerbread spices into the honey, dissolve baking soda in a tablespoon of cold water and knead into the dough, wrap the dough in foil and refrigerate overnight.Preheat the oven to 180°C, roll out the dough on a floured work surface, cut out rectangles of approx. Cut out rectangles of approx. 4x7cm and cover each with a walnut half, place the nut sprinkles on a baking tray lined with baking paper, place on the bottom shelf of the oven and bake for approx. 6 minutes, then remove, whisk the yolk with milk, brush the sprinkles on the sprinkles and bake for a further 6 minutes in the oven.
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