Ontbijtkoek (Dutch Spice Bread)
A delightfully spiced bread that's a treat for any time of day. After baking, wrap it up to let the flavors meld and the crust develop its signature stickiness. It's even more delicious the next day, making it the perfect make-ahead treat. Enjoy it with a smear of butter and your favorite cup of tea for a cozy, comforting snack.
Ingredients
- 1 cup rye flour, if you don’t have rye, use all-purpose flour instead
- 1 cup all-purpose flour
- 3 tsp baking powder
- 2 tsp cinnamon
- ½ tsp each of cardamom, ginger, coriander and ground cloves
- ½ cup of dark brown sugar, I used dark muscovado
- ¼ cup dark molasses
- ½ cup of honey
- 1 cup of milk
- Pinch of salt
Instructions
- Heat the oven to 150°C (300°F). Grease a loaf pan (mine measured 8.5 x 4.5 inches) and line the base with baking paper.
- Mix all the ingredients together into a smooth batter and pour into the loaf pan.
- Bake for about 70-80 minutes or until the cake is done (a skewer inserted into the middle should come out clean and the surface should be firm and spring back when touched).
- Transfer to a cake rack and cool. Once cool, take out of pan and wrap in foil or plastic wrap to keep it from drying out, and also so that the outside surface can develop its usual sticky crust. It’s common practice to leave the loaf for a day before eating it for the flavours to enhance (but you can absolutely eat it the day you make it).
- Serve with butter and a nice cup of tea.
Notes
Ontbijtkoek keeps well for several days (some say up to 2 weeks) and, in fact, enhances in flavour over that time. Store, wrapped in plastic wrap or foil, in a bread bin.
Nutrition
Calories: 2151kcalCarbohydrates: 501gProtein: 33gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 1438mgPotassium: 2365mgFiber: 18gSugar: 322gVitamin A: 407IUVitamin C: 1mgCalcium: 1363mgIron: 16mg
Tried this recipe?Let us know how if you liked it in the comments below!