Ontbijtkoek

Ontbijtkoek (literally breakfast cake) is a Dutch cake made with rye flour, spices, honey and molasses. It says breakfast but you can eat it anytime of the day. It’s eaten more so as a cake slice, and sometimes eaten on your buttered bread. Also adding a slice to Sudderlapjes is good to. Most people spread some butter on top, but it is eaten plain as well.

There is also a Dutch game which is played on kids birthday party, and it’s called koekhappen. How do you play this game? String a rope through the garden. Tie the gingerbread slices to a string and hang them from the stretched rope at different heights. Now let the kids and or adults bite the cake with their hands on their back. Whoever eats a whole slice of ontbijtkoek first, wins.

It was not easy for me to find rye flour. I had to go to Baekermann’s Country Market in Whiteville TN, if there is an Amish store in your area most likely you will find the rye flour there. No Kroger or Walmart carried Rye Flour. I have tried many recipes to make Ontbijtkoek with regular flour but it just didn’t taste right. This is the closest to the original Peijnenburg Ontbijtkoek. If you can not get a hold on molasses you may substitute it with dark corn syrup.

Ingredients:

* 120 gram rye flour
* 120 gram 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
* 1/8 tsp aniseed
* 100 gram brown sugar
* 170 gram honey
* 75 gram dark molasses or dark corn syrup
* 2 tsp vanilla extract
* 250 ml warm milk

Instructions
1. Preheat the oven to 300 F
2. Spray the loaf pan with no stick baking spray.
3. Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.

4. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well

5. Combine the wet and dry ingredients and mix until it is a smooth batter.
6. Pour in the prepared loaf tin and place in the preheated oven.
7. Bake for 80 minutes, or until a skewer comes out clean.
8. Let the cake rest on a wire rack for about 5 minutes
9. Take it out and leave to cool completely on a wire rack.
10. Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.

Ontbijtkoek

5 from 1 vote

Print Pin Comment

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Breakfast, Snack

Cuisine Dutch

Cook ModePrevent your screen from going dark

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Ingredients

• ▢ 120 gram rye flour
• ▢ 120 gram 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
• ▢ 1/8 tsp aniseed
• ▢ 100 gram brown sugar
• ▢ 170 gram honey
• ▢ 75 gram dark molasses or dark corn syryp
• ▢ 2 tsp vanilla extract
• ▢ 250 ml warm milk

Instructions

• Preheat the oven to 300 F
• Spray the loaf pan with no stick baking spray.
• 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.
• Let the cake rest on a wire rack for about 5 minutes
• Take it out and leave to cool completely on a wire rack.
• Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.

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