Dutch Spiced Breakfast Bread

Both plain flour and rye flour are used to make a wonderful quick bread. It is a spiced loaf cake with molasses and honey. This quick bread is popular in Holland, where is it known as Ontbijtkoek.

You need very little time to prepare a Dutch Spiced Breakfast Bread. However it does take quite some time to bake. The Dutch eat this for breakfast. However, it is great at any time as a snack. Indeed, with this bread, I find it most difficult to stop at just one slice.

It is easy to follow the recipe. Firstly combine the dry ingredients. Then combine all the wet ingredients. Whisking everything together makes the batter. That batter goes into a loaf pan. Baking takes about 80 minutes for the Dutch Spiced Breakfast bread.

Cinnamon, cardamom, ginger, coriander and cloves gives a fantastic flavour to the bread.

Once baked it has a crisp crust which softens when wrapped and stored. In fact storing it allows the bread to become stickier. Some recipes suggest storing for two days before serving.

My Bake

My bake turned out the most wonderful breakfast bread. Sticky and sweet and so tasty, and with some butter too. The rye flour makes this a dense and chewy cake. That is, to my taste, perfect to enjoy with some butter, at breakfast. However a slice, in the late afternoon is very satisfying too, with a nice cup of tea. In fact my afternoon tea was most enjoyable as I easily managed two slices.

My niece sent a message to say how much she enjoyed the bread too, so it must be good.

Plant based milk, such as Almond Milk, will make this a vegan recipe.

Another wonderful recipe, Spiced Cookies – Speculaas, is perfect for Christmas.

Dutch Spiced Breakfast Bread

Recipe by geoffcooCourse: BreakfastDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

1

hour 

20

minutes

Ingredients

• 125g(1 cups minus 2 tbsp, based on scooping packed flour into a 250ml cup) plain flour

• 125g(1 cup) rye flour

• 12g(3 tsp) baking powder

• 6g(2 tsp) ground cinnamon

• 1.5g(1/2 tsp) ground ginger

• 1.5g(1/2 tsp) ground cardamom

• 1.5g(1/2 tsp)ground coriander

• 1.5g(1/2 tsp) ground cloves

• 100g(1/2 cup) soft dark brown sugar

• 170ml(1/2 cup)honey

• 85g(1/4 cup) black treacle or molasses

• 235ml(1 cup minus 1 tsp) milk

Directions

• Preheat the oven to 150C/130C Fan/300F.
• Grease and line a 2lb(900g) loaf pan
• In a large bowl mix the plain flour, rye flour, baking powder and all the spices together.
• In another bowl whisk the milk, black treacle and honey until fully combined.
• Add the sugar and whisk until fully combined.
• Pour the dry mixture, in about 3 additions, into the wet ingredients and whisk until fully combined.
• Pour the mixture into the prepared loaf pan.
• Bake in the oven for about 80 minutes. Test with a skewer after 70 minutes and then at 10 minute intervals until the skewer comes out cleanly.
• Remove from the oven and allow to cool for 15 minutes before turning out on to a wire rack to cool completely. When cool wrap in plastic wrap until required for serving. The bread will become sticky as it is stored.

Notes

• If you want to make a vegan version of the recipe simply swap out the milk for a plant based one, such as almond, soya, oat etc.