Ontbijtkoek (Dutch Spiced Ginger Bread)

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Ontbijtkoek (Dutch Spiced Ginger Bread)

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Ingredients

15 slice(s)

200 ml. Butter Milk
80 grams raw sugar
65 grams butter in cubes
110 grams honey
3 teaspoons Speculaas Spices
1 egg
125 grams rye flour
125 grams plain flour
1 teaspoon baking soda

Speculaas Spices (enough for approx. 10 loaves)

65 g Ground Cinnamon Powder
20 g ground cloves, (or mill whole cloves)
15 g Nutmeg
10 g white pepper
20 g aniseed powder, (or mill whole stars)
10 g ginger powder
5 g cardamom powder

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6

40min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Baking Cake Dutch Quick

Recipe's preparation

Describe the preparation steps of your recipe

Heat the oven to 190 and line a loaf tin with baking paper.

1) Weigh rye flour (125) and plain flour (125) in seperate bowl and set aside

2) Add sugar (80) to bowl, mill 10 sec Sp 9

3) Add honey (110), butter (65), speculaas spices and melt 1min30sec on 50C, Sp1.5

4) Add egg, 3sec, Sp5

5) Stir baking soda into flour mixture and combine all.

6) Turn on 1min30sec, Sp 3, then alternate adding 1/3 flour, 1/3 butter milk until all mixed in.

7) Pour mixture into prepared loaf tin and bake 25 min 190C, then another 10 min on 175C

Let cool on rack, then wrap the gingerbread in aluminium foil 30min after baking. This way the bread stays moist and fragrant longer.

With thanks to weekendbakery.com for this great recipe.

Accessories you need

Spatula TM5/TM6
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Tip

If you do not have access to rye flour, you can make this with only plain flour. It will be less dense, but still make a very nice bread.

If you don't want to use Speculaas Spices, a good alternative, although less fragrant, is Five Spice.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.