It's time for another Daring Baker Challenge! This is the fourth challenge that I've participated in. Bakers from all across the world create and participate in these challenges.
For the month of December, Andrea from 4pure took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread.
I chose to make the gingerbread version of this sweet bread. Andrea writes, "Peperkoek or Kruidkoek is a Dutch sweet quick bread made with warming spices. While we eat this bread for breakfast and lunch, we also have some at our tables for all meals. Most of the time I serve this bread with breakfast or lunch but it can also make a great snack to eat at school."
From an American perspective, it's not very sweet, in case you are looking for that type of bread. It has a wonderful, spicy flavor; you could definitely pair it with savory items. As you know, I have a sweet tooth, so I added an orange glaze to go along with mine :-)
The bread and spice mix have been adapted from 24 Kitchen.
Spice Mix (recipe below)
6 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon cardamom
1 teaspoon ground white pepper
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground anise
1 tablespoon ground flaxseed + 3 tablespoons water
1 tablespoon pure maple syrup
scant 1/2 cup lukewarm water
scant 1/2 cup coffee-infused bourbon (learn more about infusing your own liquor!)
1 tablespoon spice mixture (from above)
1¼ cup coconut sugar
2 cups organic whole wheat pastry flour
1¾ teaspoons baking powder, aluminum-free
Preheat the oven to 350° and grease a bread pan with organic shortening or coconut oil.
In a small cup, mix the flaxseed and water. Set it aside and let it thicken for 10 minutes or so.
In a large mixing bowl, combine the dry ingredients: baking powder, flour, sugar, and spices. Add the flax/water, syrup, water, and bourbon. When the mixture is well mixed, pour it into the prepared bread pan.
Bake this bread for 45-60 minutes. (The original recipe said for 70 minutes, but for this vegan recipe, mine was too dry. Check it at 45 minutes and insert a toothpick. Be sure that it comes out clean. Try not to over bake it.)
Once it cools, try a slice of the bread. You can decide if you want a glaze on top. For mine, I added about 3/4 cup of vegan powdered sugar to the juice of one orange, plus 2 teaspoons of orange zest.
Usually, when I make a glaze, I want it to look like Elmer's Glue. Because my bread was a little on the dry side, I wanted my glaze to get soaked up by the bread, so I made it a little runny. Orange and gingerbread are a dynamite combination, my dears.
Enjoy this Daring Baker Challenge!