recipe

Dutch sweet bread (Ontbijtkoek)

Dutch sweet bread (Ontbijtkoek)

Hello, my name is Andrea and I have been a member of the Daring Kitchen since 2011. I first joined the Daring Kitchen because I wanted to learn new recipes and techniques. I have learned quite a few which ultimately have became favorites in our house.
This month’s challenge is a favourite Dutch quick bread called ontbijtkoek (literally translated breakfast cake) or peperkoek (pepper cake).

This spiced cake is an integral part of the breakfast table in Holland. Rye is (usually) its most important ingredient, coloring the cake a light brown. It is often spiced with cloves, cinnamon, ginger, succade (candied citrus peel) and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is “Oudewijvenkoek” (old wives’ cake) which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread. However due to its sweet taste it is also served as a snack.

Download challenge PDF here

The recipes below use whole-wheat flour or all-purpose (plain) flour since it is much easier to find than the traditional rye flour. (You can replace 1 cup of whole-wheat or all-purpose (plain) flour with rye flour in the recipes below for a more traditional taste if you wish).

Recipe Source:

Ontbijtkoek (breakfast bread) Http://www.24kitchen.nl

Sugar free peperkoek: http:gezondlevenvanjacoline.blogspot.nl

Blog-checking lines:For the month of December, Andrea from 4pure took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread

Challenge hashtag #daring_bakers #dutch_sweet_bread

Posting Date:

December 27, 2014

Notes:

Peperkoek or Kruidkoek is a Dutch sweet quick bread made with warming spices. While we eat this bread for breakfast and lunch, we also have some at our tables for all meals. Most of the time I serve this bread with breakfast or lunch but it can also make a great snack to eat at school. My children love this. And I hope you will to.

The recipes listed in the challenge use gingerbread spices. The gingerbread spice blend I use is the one common in the Netherlands, you can make your own using this recipe:

Recipe: Gingerbread Spice Blend

  • 6 tablespoons (40 gm) cinnamon
  • 2 teaspoons (10 gm) nutmeg
  • 1 teaspoon (5 gm) cloves
  • 1 teaspoon (5 gm) cardamom
  • 1 teaspoon (5 gm) ground white pepper
  • 1 teaspoon (5 gm) ground coriander
  • 1 teaspoon (5 gm) ground ginger
  • 1 teaspoon (5 gm) ground anise
  • 1 teaspoon (5 gm) ground mace

Mandatory Items

You must make one of the breads.

Variations allowed:

Substitutions may be made according to dietary restrictions, allergies etc.

Preparation time:

15 minutes for preparation and 70 minutes baking time

Equipment required:

Baking tin of 30 cm x 12 cm (12“x5“)

Recipe 1: Peperkoek cake

Original recipe in metric. Servings: 12 slices

Ingredients

  • 1 large egg
  • 1 tablespoon (15 ml) cane sugar syrup
  • 1 cup less 2 tablespoons (220 ml) lukewarm water
  • 1 tablespoon (15 ml) (½ oz) (15 gm) ground gingerbread spices
  • 1¼ cup (300 ml) (8¾ oz) (250 gm) brown sugar, firmly packed
  • 2 cups (480 ml) (8¾ oz) (250 gm) whole-wheat flour
  • 1¾ teaspoons (8 gm) baking powder

Directions:

Preheat oven to moderate 350°F/180°C/gas mark 4 and line a 30cmx12 cm (12“x5“) baking tin with parchment paper.

Measure all the ingredients.

Put the egg, syrup, water, spices and brown sugar in a bowl. Whisk until everything is dissolved.

Add the whole-wheat flour and the baking powder into the bowl and mix all the ingredients with a wooden spoon until the flour is wet. It doesn’t matter if there are some lumps left.

Pour into the baking tin and bake in a preheated moderate 350°F/180°C/gas mark 4 oven for 70 minutes.

To check if the sweet bread is done, stick a wooden skewer or toothpick into the middle. If it comes out clean the sweet bread is ready.

Take the cake out of the oven, allow to cool in the pan for 5 minutes

After the 5 minutes take the cake out of the pan and let the cake cool down to room temperature before serving.

Recipe 2: Kruidkoek

Original recipe in metric. Servings: 12 slices

Ingredients:

4 cups (960 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flour

1½ teaspoons (7 gm) baking powder

2½ cups (600 ml) (17-2/3 oz) (500 gm) brown sugar, firmly packed

2 teaspoons (10 gm) ground cinnamon

2 teaspoons (10 gm) ground nutmeg

2 cups (500 ml) milk

Directions:

Preheat oven to moderate 350°F/180°C/gas mark 4 and line a 30cmx12 cm (12“x5“) baking tin with parchment paper.

Whisk flour, baking powder, cinnamon and nutmeg in a bowl

Put the milk in a small saucepan and warm until it almost comes to a boil. Remove from the heat

add the sugar and whisk until the sugar has dissolved.

Pour the milk mixture into the dry ingredients whisk (by hand or using a machine) until the batter is totally smooth.

Pour into the baking tin and bake in a preheated moderate 350°F/180°C/gas mark 4 oven for 90 minutes or until a cake tester comes out clean

Take the cake out of the oven, allow it to cool in the pan for 5 minutes

After the 5 minutes take the cake out of the pan and let the cake cool down to room temperature before serving.

Recipe 3: Sugarfree Peperkoek

Original recipe in metric. Servings: 12 slices.

Ingredients:

2 cups (480 ml) (8¾ oz) (250 gm) whole-wheat flour

¾ cup plus 1 tablespoon (200 ml) milk

1 large egg

4½ tablespoons (100 gm) honey

2 tablespoons (30 ml) apple butter OR butter

2 teaspoons (10 ml) (1/3 oz) (10 gm) baking soda

pinch of salt

2 tablespoons (30 ml) (1 oz) (30 gm) ground gingerbread spices

Directions:

Preheat oven to moderate 350°F/180°C/gas mark 4 and line a 30cmx12 cm (12“x5“) baking tin with parchment paper.

Heat the milk in a small saucepan. When it is almost boiling add the apple butter and honey.

Whisk very well.

Using a bowl and a whisk OR in the bowl of the kitchen-aid machine place the egg and spices and turn it on (low speed). Pour the milk mixture into the bowl while the machine is mixing

Add the whole-wheat flour to the mixture, one tablespoon at a time while whisking, when done add the pinch of salt mix for a few seconds until combined.

Pour into the baking tin and bake in a preheated moderate 350°F/180°C/gas mark 4 oven for 50 minutes until done.

Take the cake out of the oven, allow to cool in the pan for 5 minutes

After the 5 minutes take the cake out of the pan and let the cake cool down to room temperature before serving.

Storage & Freezing Instructions/Tips:

Storage: About 4 days at room temperature (wrapped in foil)

You can store it (well-covered) in the freezer up to one month.

Additional Information:

Here is a link to a recipe using half rye and half all-purpose (plain) flour http://www.thedutchtable.com/2010/02/ontbijtkoek-dutch-spice-bread.html

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