Ontbijtkoek Dutch Spiced Breakfast Bread
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
Adapted from The Dutch Table
Preparation time: 5-10 minutes
Baking time: 60 minutes
- 1 cup rye flour
- 1 cup plain all purpose flour
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon each of ground cardamom, ginger, coriander seed and cloves
- 1 cup milk
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/4 cup molasses
- 1/4 teaspoon salt
Step 1 - Preheat oven to 160C/320F. Grease a 20cm/8inch cake tin. Mix all of the ingredients together in a mixing bowl until combined. Scoop into the prepared tin and bake for 60 minutes or until cooked in the centre (test with skewer, the original recipe said 80 minutes). Cool, serve in slices with lashings of butter.
Storage: About 4 days at room temperature (wrapped in foil). You can store it (well-covered) in the freezer up to one month.