Dutch Spiced Breakfast Quick Bread

• Vegetarian

• Produce

  • 1/2 tsp Coriander
  • 1/2 tsp Ginger

• Condiments

  • 170 g Honey
  • 75 g Molasses/treacle, dark

• Baking & Spices

  • 120 g All-purpose flour
  • 1/8 tsp Aniseed
  • 3 tsp Baking powder
  • 1/4 tsp Black pepper
  • 100 g Brown sugar
  • 1 tsp Cardamon
  • 1 tsp Cinnamon
  • 1/4 tsp Clove
  • 1/4 tsp Nutmeg
  • 120 g Rye flour
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 250 ml Milk

Found on honestcooking.com

Description

Ingredients

• 120 g rye flour
• 120 g all purpose flour
• 3 tsp baking powder
• pinch of salt
• 1 tsp cardamon
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp coriander
• ¼ tsp clove
• ¼ tsp nutmeg
• ¼ tsp black pepper
• ⅛ tsp aniseed
• 100 g brown sugar
• 170 g honey
• 75 g dark molasses/treacle
• 1 tsp vanilla extract
• 250 ml warm milk

Directions

• Preheat the oven to 150C.
• Line a loaf tin.
• Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.
• In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well.
• Combine the wet and dry ingredients and mix until it is a smooth batter.
• Pour in the prepared loaf tin and place in the preheated oven.
• Bake for 80 minutes, or until a skewer comes out clean.
• Cover the top with aluminum foil when it gets too dark.
• Leave to cool for 5 minutes in the tin, then take it out and leave to cool completely on a wire rack.
• Alternatively leave to cool completely in the tin, or wrapped in foil, to get a soft instead of a crispy outside.