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 and she gave us a choice of Dutch quickbreads. I chose this 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. This one, though is different!
It ends 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's 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. I also 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!
- 1 C. rye flour
- 1 C. all-purpose flour
- 3 tsp. baking powder
- 2 tsp. cinnamon
- ¼ tsp. each of ginger, coriander and ground cloves
- ½ C. dark brown sugar
- ¼ C. dark molasses
- ½ 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.
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.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 172Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 150mgCarbohydrates: 40gFiber: 2gSugar: 24gProtein: 3g
Nutrition Values are Approximate