Ontbijtkoek (Peperkoek) (Dutch Gingerbread Spice Bread)
Making your own Dutch ontbijtkoek, a sweet gingerbread, is a really easy recipe. Only 6 ingredients that you mix within five minutes and then bake in the oven. This moist gingerbread, Dutch origin, with whole wheat flour is light and delicious. The best recipe out there for sweet quick bread!
Equipment
- whisk
Ingredients
1 egg large - 1 tablespoon sugar syrup
1 cup water- 1 tablespoon ground gingerbread spices
1¼ cups dark brown sugar- 2 cups whole-wheat flour
1¾ teaspoons baking powder
Instructions
Bake your cake
- Preheat oven to moderate
350 °F (180 °C/gas mark 4) and line a loaf pan with parchment paper. - Put the egg, syrup, water, spices, and brown sugar in a bowl. Whisk until everything is dissolved.1 egg, 1 tablespoon sugar syrup, 1 cup water, 1 tablespoon ground gingerbread spices, 1¼ cups dark brown sugar
- Add the whole-wheat flour and the baking powder into the bowl and mix all the ingredients until the flour is wet. It doesn’t matter if there are some lumps left.2 cups whole-wheat flour, 1¾ teaspoons baking powder
- Pour into the baking tin and bake in the oven for 70 minutes.
- To check if the sweet bread is done, stick a wooden skewer or toothpick into the middle. If it comes out clean, the sweet bread is ready.
- Take the cake out of the oven, allow cooling in the tin for 5 minutes
- After 5 minutes, take the cake out of the pan and let the cake cool down on a wire rack to room temperature before serving.
NOTES
1. Whole-wheat flour -
Instead of whole-wheat flour and baking powder, you can also use self-raising flour (2 cups / 250 grams). You will then no longer have whole grain gingerbread, but the recipe is even easier.
2. Sugar syrup -
This is dark sugar syrup that in the Netherlands is used to top pancakes. You can also use 1 tablespoon of honey or 1 tablespoon of maple syrup in this recipe instead.
3. Dark Brown sugar - Dark brown caster sugar gets its specific color and taste due to the added molasses. You can optionally use light brown sugar, but the color and taste will be different. 4. Egg - Use an egg size L, or two eggs size S. If you want a vegan gingerbread, you can make the recipe without egg and replace it with one mashed banana. 5. Oven temperature -
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F (320 °F) / 20 °C (160 °C) 6. Soft top - If you want a soft top, place baking paper on the cake, so that you cover the batter. 7. Also delicious -
8. Nutritional value
The loaf can be cut into 10 slices. The nutritional value is shown per slice.
3. Dark Brown sugar - Dark brown caster sugar gets its specific color and taste due to the added molasses. You can optionally use light brown sugar, but the color and taste will be different. 4. Egg - Use an egg size L, or two eggs size S. If you want a vegan gingerbread, you can make the recipe without egg and replace it with one mashed banana. 5. Oven temperature -
A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F (320 °F) / 20 °C (160 °C) 6. Soft top - If you want a soft top, place baking paper on the cake, so that you cover the batter. 7. Also delicious -
- Add currants, raisins and/or walnuts for even more flavor (2 oz. (50 grams) of dried fruit / 1 oz. (25 grams) of finely chopped nuts).
- 2 oz. (50 grams) of finely chopped chocolate.
- Room temperature - Wrap in plastic foil or store in an airtight container up to three days.
- Refrigerator - Don't store in the refrigerator, the cake will become moist and that's not very tasty.
- Freezer - Wrap in aluminum foil (double wrap) and store up to 1 month in the freezer. Let thaw at room temperature.
8. Nutritional value
The loaf can be cut into 10 slices. The nutritional value is shown per slice.
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