2 (7-in) round loaves rye bread
1 (15-oz) round Brie cheese
1/2 c. seedless rasberry jam
1/4 c. sliced almonds
Using a large serrated knife, slice off about 1/2 inch from top of bread loaf. Reserve top of loaf for another use. Place Brie on top of bread; trace around outer edge of cheese with knife. Remove cheese and set aside. Using traced mark as a guide, cut bread vertically 2 inches deep; discard bread, leaving a 5 x 2 inch cavity. Cut second loaf into 1 inch cubes; set aside. Slice rind from top of cheese. Place cheese in bread cavity; spread with jam and sprinkle with almonds. Place prepared loaf on baking sheet. Bake, uncovered at 325° for 25 minutes or until cheese is very soft. Serve immediately.
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