Christmas baking is over and 2014 is almost over. Where did the year go? I look forward to trying many new recipes in 2015 – some with the help of The Daring Bakers’ challenges. Always interesting, sometimes very challenging.
December’s challenge was presented by Andrea of 4Pure.nl. She gave us a choice of Dutch quickbreads and I chose one called Ontbijkoek from The DutchTable.com. Ontbijkoek (don’t ask me how to pronounce it, but it’s literally translated as “breakfast cake”) is a staple of Holland and The Netherlands and there are quite a few recipes to choose from, ranging from very sweet to sugarless.
This recipe uses rye flour and I thought that would be interesting to try. To me, bread made with rye is usually thick and tough with a flavor I don’t really prefer, but this one was different! It ended up (thanks to the molasses and honey) being a dense, very sweet loaf. I was surprised at the wonderfully moist texture, as it doesn’t call for eggs or any oil/butter. Next time, I’ll probably use less molasses and honey because it was almost too sweet for me, but it was nice warmed up a little with butter or cream cheese (along with coffee to cut the sweetness).
There are really interesting recipes over at TheDutchTable.com and I learned a little about Dutch cooking from this challenge. I love seeing the different flavor combinations from these countries! Stretch your apron strings and try a new recipe from around the world!
***dense, sweet Dutch quickbread. Recipe is from TheDutchTable.com with a few adaptations.
1 C. rye flour
1 C. all-purpose flour
3 tsp. baking powder
2 tsp. cinnamon
1/4 tsp. each of ginger, coriander and ground cloves
1/2 C. dark brown sugar
1/4 C. dark molasses
1/2 C. honey
1 C. milk
pinch of salt
Preheat the oven to 300 degrees. In a bowl, mix together the flours, baking powder and spices. In a mixing bowl, combine the brown sugar, dark molasses, honey, milk and salt. Slowly add the flour mixture and mix on low until just combined. Bake for 70-80 minutes or until a toothpick comes out clean.
Cool on a rack, then wrap in aluminum foil or plastic wrap to store. Serve with cream cheese or butter.
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.
Tips and Stuff:
The original recipe called for a little cardamom, too, so if you have it, use it.
Next time I will probable half the molasses and honey, as it was a little too sweet for me.
Wrap it well to store. The author says wrapping it after cooled will make an “extra sticky outside crust” which apparently is a good thing.