NETHERLANDS – Groninger Koek

Ooh gingerbread. This one was obviously an actual bread rather than the much-loved gingerbread biscuits that I bake every Christmas time. The recipe was heavy handed on the spice and I decided to tone it down a little. This was a good thing. I decided to use about 2 teaspoons of ginger instead of the 1 tablespoon!


  • Faithfulness to recipe: Mostly. I couldn’t find evaporated cane sugar so I substituted for granulated sugar. Reduction of the ginger. I also didn’t add candied ginger.
  • Met expectations? Yes. It was definitely full of flavour.
  • Would cook again? Not sure. Maybe if I knew my audience loved these kinds of spiced breads. 
  • The taste test rated on a score of 5: 3.5 out of 5. The flavours developed more on the second day. I was a fan and everyone else tried it and thought it turned out well but preferred less strong tasting bread.



  • 200 g (1 1/2 cup + 1 TBS) rye flour
  • 50 g (1/3 cup) wholewheat pastry flour (“400”
  • 1 tsp baking powder
  • 100 g (1 1/3 cup + 2 TBS) evaporated cane juice (or cane sugar)
  • 1 TBS ground ginger (if you like very gingery bread!!)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp freshly ground nutmeg
  • 1/8 tsp ground allspice
  • pinch of fine sea salt
  • 1 egg
  • 30 mL (2 TBS) Dark molasses
  • 237 mL (1 cup) of water
  • 40 g (1.4 oz) candied ginger (optional)


  1. Preheat oven to 180ºC (350ºF). Butter and flour an 22 x 12 cm (8 1/2 x 4 1/2 inch) pan.
  2. In a large bowl, whisk together the rye flour, wholewheat flour, baking powder, cane juice, spices and salt.
  3. In a separate bowl, lightly whisk the egg, add the water and the molasses and incorporate fully.
  4. Make a well in the middle of the spiced flour and add the egg and molasses mixture into the centre.
  5. Gently mix until just combined and incorporate the candied ginger (optional).
  6. Transfer into the greased loaf tin and bake for 50-55 minutes, or until a tooth pick inserted in the middle comes out clean.
  7. Remove from bread pan after 10 minutes and allow to cool completely on a rack.
  • Do note that this bread is best made the day before– wrap in a towel and aluminium foil to allow the spices and flavour to fully develop.
  • Makes 1 loaf

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