Receta Dutch spice bread
The December Daring Bakers challenge was to make Ontbijtkoek – Dutch spice bread (or cake) – a wonderful winter tea time treat! Crunchy crust, dense crumb with a rich, sweetly spiced flavour. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter, or it can be served as a snack.
My choice between the variations provided (follow the link to the Daring Kitchen recipe page at the end of the post for all of them) was dictated by a combination of what I had in the pantry (no rye flour, golden syrup or brown sugar) and limitations in spice choices due to family allergies and dislikes (no ginger and only a hint of cinnamon), so this is… well, not traditional. It’s a mash-up of Peperkoek and Kruidkoek with further variations that are probably totally unacceptable to a Dutch person.
Mijn excuses voor het knoeien met de traditie!
But it is really good, I promise!
Makes 1 x 30cm (12″) loaf
Preparation about 15 minutes
Baking about 60 minutes
Ingredients
- 500g (4 cups) whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground mace
- 1/4 tsp ground coriander
- 1/8 tsp ground white pepper
- 1/8 tsp ground cloves
- 500ml (2 cups) whole milk
- 500g (2 cups) raw cane sugar
Directions
Preheat oven to 175°C (350°F) and grease and flour a 30cm (12″) loaf tin.
Whisk flour, baking powder and spices together in a bowl.
Put the milk in a medium heavy based saucepan and heat until it just 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 until the batter is smooth.
Pour into loaf tin and bake in centre of oven for about 60 minutes, until a toothpick inserted into the centre comes out clean.
Take the cake out of the oven, allow it to cool in the tin for 5 minutes, then remove to a wire rack. As the cake is quite dense, it won’t shrink much, so you may need to use a fine plastic spatula to loosen it in the tin.
Allow cake to cool to room temperature before serving.
Daring Kitchen 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
The original recipe is here
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