Honest Cooking: Dutch Spiced Breakfast Bread

A recipe for delicious Dutch spiced breakfast bread, or as we know it in the Netherlands: ‘ontbijtkoek’.

The perfect way to start your morning is with a sweet, moist and spicy breakfast cake served with butter and coffee.

Ontbijtkoek (literally breakfast cake) is a Dutch quick bread made with rye flour, spices and lots of sugar/honey/molasses. It is eaten as breakfast, but more often as a snack. Some people spread some butter on top, but it is eaten plain as well. You can buy large and small breads, presliced or whole, and also small and large portion packages that are easy to take with you.

Ontbijtkoek is one of those things that are very popular in the Netherlands, but usually not made at home. Actually the home made variant does taste quite different than the store bought one… This version has a crisp outside, while the shop bought varieties have a soft outside, this is a lot spicier and has a more moist crumb. This version is the similiar to the traditional and old school ontbijtkoek.

Ontbijtkoek has been promoted in the Netherlands as a healthy snack due to its low levels of fat. But as you can see from the recipe it is not healthy at all since it contains lots of sugar… It might be best to keep it as an occasional snack, instead of eating it every day (like the promotion says).

Dutch Spiced Breakfast Quick Bread (serves 12-16)

120 g rye flour
120 g all purpose flour
3 tsp baking powder
pinch of salt
1 tsp cardamon
1 tsp cinnamon
½ tsp ginger
½ tsp coriander
¼ tsp clove
¼ tsp nutmeg
¼ tsp black pepper
⅛ tsp aniseed
100 g brown sugar
170 g honey
75 g dark molasses/treacle
1 tsp vanilla extract
250 ml warm milk

Preheat the oven to 150C.
Line a loaf tin.
Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.
In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well.
Combine the wet and dry ingredients and mix until it is a smooth batter.
Pour in the prepared loaf tin and place in the preheated oven.
Bake for 80 minutes, or until a skewer comes out clean.
Cover the top with aluminum foil when it gets too dark.
Leave to cool for 5 minutes in the tin, then take it out and leave to cool completely on a wire rack.
Alternatively leave to cool completely in the tin, or wrapped in foil, to get a soft instead of a crispy outside.

One comment

  1. Thanks so much for this recipe. I’ve made it for the second time now and just love it. Here in Germany we tend to eat these kinds of spices only during the holiday season, but this bread is a good excuse to eat them year-round.

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