Dutch Spice Bread (Ontbijtkoek)

Last week I was Pine, Colorado shooting YouTube videos for my new lines of thin dies and red rubber stamps.  My hosts and the company I am licensed with, Elizabeth Craft Designs, are from the Netherlands and I had the opportunity to taste some wonderful baked goods they both grew up with.  This Dutch Spice Bread is one I knew I had to make for my hubby--I had one slice a day:-)

This recipe is literally translated breakfast cake, but I can tell you it made a wonderful addition to our evening meal as well.  Depending on the region it's made in the Netherlands, the spices can vary, but this is what I decided I tasted in the bread that I was served.  Originally it was called "peperkoek" and it was made from breadcrumbs and other leftover products stored in the bakery attic.  Periodically the ingredients were collected and pressed into a bread. Spices were one of the most valuable trading products from the Dutch East India Company and used in many Dutch food--some of my favorite to bake with.

Dutch Spice Bread
1 cup medium rye flour
1 cup King Arthur all-purpose flour
1 T baking powder
1/2 tsp. Kosher salt
2 tsp. ground cinnamon
1/2 tsp. of ground cardamon, ground ginger, ground coriander and ground cloves
1/8 tsp. ground white pepper
1/2 cup firmly packed dark brown sugar
1/2 cup honey
1/4 cup Grandma's molasses
1 cup whole milk

Preheat oven to 300F-degrees.  Grease a small Pullman loaf pan with shortening.  

In a stand mixer with the paddle attachment (or use a large bowl) Mix all the ingredients together into a smooth batter.  Bake for 70-80 minutes or until cake is done by testing with a wooden skewer.  I bake with Convection, so mine took 70 minutes.

Cool completely on a rack, then to keep it fresh, wrap in aluminum foil.  We had ours with Irish Butter--need I say more.

 I'm making another load (or two) today since we have had some sleet and ice and it is freezing in the single digits and this recipe is so easy to do.  Additionally, your home smells so inviting. Enjoy!