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!
- Recipe chosen for groninger koek
- Cooking method: Oven
- 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)
- Preheat oven to 180ºC (350ºF). Butter and flour an 22 x 12 cm (8 1/2 x 4 1/2 inch) pan.
- In a large bowl, whisk together the rye flour, wholewheat flour, baking powder, cane juice, spices and salt.
- In a separate bowl, lightly whisk the egg, add the water and the molasses and incorporate fully.
- Make a well in the middle of the spiced flour and add the egg and molasses mixture into the centre.
- Gently mix until just combined and incorporate the candied ginger (optional).
- Transfer into the greased loaf tin and bake for 50-55 minutes, or until a tooth pick inserted in the middle comes out clean.
- 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