A sourdough bread version of an amazing spiced cakes from Holland. Perfectly sweet and spicy, with far less sugar than traditional “Koek” (Dutch for Cake). Ideal to accompany your morning coffee, used in a grilled cheese sandwich, or as part of a cheese board next to a creamy brie.
This sourdough bread was inspired by, you guessed it, Dutch spiced cake, or its proper name, Ontbijtkoek. A classic breakfast cake that is very popular in the Netherlands. The rule is when you bite into a piece of “Koek” (cake), the butter should be so thickly spread, you will see the indents from your teeth in the butter.
The smell of this bread baking in the morning, is sensational. It is right up there with the scent of cool fall air, open windows, and strong coffee. A deep inhale, that leaves you with the sense that life is good! A little tribute to Holland, Dutch Spiced Sourdough Bread. If you like this Recipe, try these One of a Kind Ontbijtkoek, Sourdough Bagels, or the Dutch cake that inspired it all.
Like all the breads featured on Bubbling Starter, it is made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter
Sourdough Bread, Inspired by Dutch Spiced Cake (Ontbijtkoek)
This is a sourdough bread version of one of my favorite spiced cakes from Holland. It is Perfectly sweet and spicy, pairing wonderfully with coffee or tea.
){kind=link}
12
servings45
minutesIngredients
Pre-Ferment (Extended Autolyse)
400 g. flour. (300 g. bread flour, 100 g. rye or just white bread flour if rye is not available)
150 g. starter
230 g. warm water
SPICE & SUGAR PASTE40 g sugar
30 g honey
30 g dark molasses
1 tsp vanilla extract
8 g salt
1 tsp cardamom
2 tsp cinnamon
½ tsp ginger
¼ tsp clove
¼ tsp nutmeg
¼ tsp black pepper
⅛ tsp anise
Directions
overnight Ferment
- MIX- Sourdough starter, water, and flour in standard mixer with dough hook for about 5 min. If you don’t have a standard mixer you can also combine by hand, it will be a little work though, this is a stiff dough. Cover and let ferment 6-12 hours.
- Mix honey, molasses, sugar, salt, and spices into a paste. Add to overnight ferment in standard mixer with dough hook. Mix on medium low for about 5minutes, or until well combined. Cover, and let it proof for 1-4 hours.
- SHAPING- Place dough on lightly floured surface, be sure not to over flour as the dough needs tension to hold its shape. Loosely shape ball and let it rest under a damp towel for 30 minutes. Final shaping, when shaping gently pull ends to form a rectangle. Fold top, bottom, then ends, flip over, and slowly work in circular motions with your bench scraper and base of your hand. Once enough tension is built lightly flour, sprinkle rice flour on banneton proofing basket or towel lined bowl. Proof over night in fridge for overnight cold proof.
- BAKING- The next morning preheat oven with Dutch Oven inside to 500. Remove dough from fridge, flip onto parchment paper by placing parchment over bowl or basket, place your palm on top of the parchment flip the bowl, slowly place parchment boule or batard, and bowl on counter lift basket. Now score the bread using your bread lame or very sharp knife you want to slice at least 1/2” deep. Remove Dutch Oven, be careful it will be very hot. Using parchment as handles lift boule into Dutch Oven, smooth folds in paper, place in over and immediately lower temp to 450 bake for 20 minutes covered. Remove from oven, place cookie sheet under Dutch Oven, remove lid and drop temperature to 375 and continue to bake for 25-35 minutes. You will know it is done when digital thermometer reads 205 degrees when inserted.
- Digital thermometer. If you don’t have one I highly recommend putting this on your kitchen wish list. It in invaluable in so many facets of cooking.
Notes
- Tip: By starting the oven at 500, and immediately dropping the temperature to 450 for the first 20 minutes of covered baking, then lowering to 375 for the remaining 25-35 minutes of uncovered baking, you guarantee yourself maximum rise without burning. Placing a cookie sheet under your Dutch oven for the last stretch can also help prevent overbrowning of the bottom of the bread.
Comments