Ontbijtkoek( Dutch Breakfast Cake)
Ontbijtkoek is one of the staples of a traditional Dutch breakfast: a rye cake spiced with cinnamon, nutmeg, ginger, honey, pepper, and cloves.
Although it is mostly consumed for breakfast, it is equally popular as a lunchtime treat or a midnight snack, topped with butter or jam, and sometimes with a few pieces of cheese on the side.
When it is consumed as a snack, it is often paired with a cup of tea or coffee.
Ontbijtkoek has been baked in the Netherlands since the 16th century, and today there are numerous regional varieties of this flavorful sweet bread.
In the southern parts of the country, it is known as peperkoek, referring to the fact that pepper is one of the ingredients used in its production.
9×5-inch loaf pan
1 cup rye flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup dark brown sugar
1/4 cup molasses
1/2 cup honey
1 cup whole milk
DIRECTIONS ON ONTBIJTKOEK( DUTCH BREAKFAST CAKE)
Preheat the oven to 300°F.
Butter a 9×5-inch loaf pan. Whisk together the flours, baking powder, spices, and salt until combined.
Add the sugar, molasses, honey, and milk and whisk the batter until it’s well blended.
Immediately pour the batter into the prepared loaf pan and bake at 300°F for 55 minutes. The ontbijtkoek is done when a toothpick inserted into the center comes out clean.
Let it cool for 10 minutes in the pan, then run a knife around the edge and flip it onto a wire cooling rack.
Turn the ontbijtkoek right side up and let it cool for another 50 minutes.. Slice and serve with butter and a cup of hot coffee.
HERE ARE SOME MORE RECIPES TO TRY ON:
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv