Dutch
Ontbijtkoek
A small Dutch spice loaf made with rye flour, honey, stroop, and warm koekkruiden. Slice it thinly and serve with a smear of butter, as it is traditionally eaten for breakfast or with coffee.
Watch it madeMarJo Kuman · 8:03
Ingredients
- Rye flour90g
- All-purpose flour30g
- Dark brown basterdsuiker45g
- Honey35g
- Keukenstroop or dark sugar beet syrup25g
- Milk90ml
- Dutch koekkruiden1 1/2 tsp
- Baking powder1 tsp
- Fine salt1/8 tsp
- Butter, for greasing1 tsp
Method
- Grease a small loaf tin of about 12 x 8 cm and line the base with baking parchment.
- Warm the milk, honey, keukenstroop, and basterdsuiker in a small pan over low heat, stirring until the sugar dissolves; do not boil.
- Whisk the rye flour, all-purpose flour, koekkruiden, baking powder, and salt together in a bowl.
- Pour the warm syrup mixture into the dry ingredients and stir until you have a smooth, thick batter.
- Cover the bowl and let the batter rest overnight in the refrigerator so the rye flour hydrates and the spices deepen.
- The next day, heat the oven to 160°C.
- Stir the batter once, scrape it into the prepared tin, and smooth the top with a wet spoon.
- Bake for 40 to 45 minutes, until the loaf is dark brown and a skewer inserted in the center comes out clean.
- Let the ontbijtkoek cool in the tin for 10 minutes, then turn it out onto a rack.
- Wrap the cooled loaf tightly in parchment or foil and let it stand for several hours before slicing for the traditional slightly sticky texture.
Common questions
Can I substitute the dark brown basterdsuiker, keukenstroop, or honey if I don’t have them all?
Yes. Use dark brown sugar in place of basterdsuiker, and if you can’t get keukenstroop, use dark sugar beet syrup or molasses. Honey can be swapped for extra syrup, but keep the batter thick and sweet, not runny.
Why does the batter need to rest overnight, and can I bake it sooner?
The rest lets the rye flour fully hydrate and the spices mellow into the batter, which improves texture and flavor. You can bake it sooner in a pinch, but the loaf will be denser and less deeply spiced.
What are the most common mistakes when baking ontbijtkoek?
The biggest mistakes are boiling the syrup mixture, which can alter texture, and overmixing once the wet and dry ingredients are combined. Also avoid underbaking; it should be dark brown and a skewer should come out clean.
How should I store ontbijtkoek, and can I freeze it?
Wrap the cooled loaf tightly in parchment or foil and keep it in an airtight container at room temperature for several days. It also freezes well; slice first, then wrap and freeze so you can thaw pieces as needed.
How is ontbijtkoek usually served?
Slice it thinly and serve plain, often with butter. It’s also good with cheese, especially mild or tangy varieties, and with coffee or tea. For a traditional snack, keep the slices fairly small and not too thick.