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
This was my second challenge with the Daring Bakers and it was a suitably spiced one in time for Christmas. We were challenged to make Ontbijtkoek (which I still haven’t figured out how to pronounce…), which is a Dutch sweet, spiced quick bread. It is generally baked with rye flour and contains no fat which led to it being promoted by the food industry as a healthy snack despite the fact that 50% of the total ingredients consist of sugar…
Ontbijtkoek literally translates as breakfast cake, and it is traditionally served for breakfast, spread with a thick layer of butter, or as a snack. There are various different types of ontbijtkoek, using different spice blends and sweeteners; I chose to bake kruidkoek (which translates as spice cake), which is a simple mix of rye and plain flours, baking powder, dark brown sugar and milk, and is flavoured with cinnamon and nutmeg. The result is a dense, chewy loaf with a flavour similar to gingerbread and a sticky crust.
The loaf is incredibly quick and simple to make, you just whisk everything together, pour the mixture into a tin and bake for and hour and a half. The bread is very tasty and makes a good snack, but I can hardly call it a challenge considering how simple it is to make!