Dutch
Krentenwegge
Krentenwegge is a traditional Dutch currant loaf from Twente, baked as a long, generous bread with a tender crumb and plenty of soaked fruit. Serve thick slices with a good smear of butter.
Watch it madeHet Klokhuis · 3:23
Ingredients
- Bread flour170g
- Lukewarm whole milk90ml
- Instant yeast3g
- Fine sugar18g
- Fine salt3g
- Beaten egg25g, plus a little extra for brushing
- Unsalted butter, softened25g
- Dried currants90g
- Raisins40g
- Candied citron peel, finely chopped15g
- Neutral oil or butter for greasing1 tsp
Method
- Put the currants and raisins in a bowl, cover with warm water, soak for 15 minutes, then drain very well and pat dry with a clean towel.
- Mix the bread flour, yeast, sugar, milk, and beaten egg in a bowl until a rough dough forms.
- Knead for 5 minutes, then add the salt and softened butter and knead for 8 to 10 minutes more, until the dough is smooth, elastic, and slightly tacky.
- Gently knead in the drained currants, raisins, and candied citron peel until evenly distributed without tearing the dough too much.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, until noticeably puffed.
- Turn the dough onto a lightly floured surface and shape it into a short, thick, oblong loaf, about 20cm long, in the traditional wegge shape.
- Place the loaf on a parchment-lined baking tray, cover loosely, and let it proof for 45 to 60 minutes, until airy and almost doubled.
- Heat the oven to 200°C.
- Brush the loaf lightly with beaten egg.
- Bake for 10 minutes, then reduce the oven to 180°C and bake for 18 to 20 minutes more, until deep golden brown and the loaf sounds hollow when tapped underneath.
- Cool on a wire rack before slicing, and serve in thick slices with butter.
Common questions
Can I substitute the dried currants, raisins, or citron peel in krentenwegge?
Yes. Use an equal total weight of mixed dried fruit, such as sultanas, chopped dried apricots, or cranberries. For the citron peel, orange or lemon zest works, or you can leave it out for a plainer loaf.
How long does krentenwegge take from mixing to baking?
Plan on about 2.5 to 3.5 hours total, depending on room temperature. That includes 15 minutes soaking fruit, 1 to 1.5 hours first rise, and 45 to 60 minutes final proof, plus baking time.
What are the most common mistakes when making krentenwegge?
The biggest issues are adding fruit that is too wet, which makes the dough sticky, and under-kneading, which leaves the loaf dense. Also avoid overproofing; it should look puffy, not collapse or feel fragile before baking.
How should I store krentenwegge, and can I freeze it?
Store it wrapped well at room temperature for 2 to 3 days. For longer storage, freeze the fully cooled loaf or slices tightly wrapped for up to 2 months. Thaw at room temperature and refresh briefly in the oven.
What is the best way to serve krentenwegge?
Serve it sliced thick and plain, or with butter. It’s especially good lightly toasted. In the Netherlands it’s often eaten at breakfast or tea, and also pairs nicely with cheese for a sweet-savory contrast.