The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Uniquely Belgian Breads?

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tn gabe's picture
tn gabe

Uniquely Belgian Breads?

Not sure what got me onto this idea, but I started thinking about Belgian bread today. I've hit the google and tried the search. Waffles aside, seems like there is a restaurant in Chicago with that name. Other than that, I'm left wondering about the breads of a country that has so many of the world's best beers (well, my favorites at least). Specifically if there are unique breads from the lambic-producing region south of brussells or their are trappist breads on par with their better ales.

eliabel's picture
eliabel

I live in Brussels and I have a book for Belgian bread bakers, but I cannot remember breads made with beer. But certainly breads in Brussels are good. Belgian breads, as  far as I can judge, belong to the French panification tradition. They are basically the same that those you can buy in the North of France. The Dutch influence is much weaker.

debop's picture
debop

My Belgian Grandma always made a slightly sweet bread that had cinnamon in it. I have absolutely no idea how to spell it so I will spell it as it sounded when she said the name of it- cookabrut. Do you know this bread? I have been looking for recipes but since I cannot spell it, I have had no luck! I saw that you live in Brussels so I thought maybe you would know of it or perhaps know how to spell it.

Thank you,

Deb

pollewolle's picture
pollewolle

Hi debop,

your grandma probably made Koekebrood, which, glancing over some recipes on the internet, is either a sweet bread with raisins or little nuggets of sugarnibs. The dutch know it as rozijnenbrood (raisinbread). It's somewhat inbetween brioche and breadrolls. It's also known as Kramiek.

Haven't found a recipe with cinnamon though.

MAGoose's picture
MAGoose

I just posted one recipe for Koekebrood that may be what you are looking for.  My mother and aunts used to bake this bread.  I have not baked bread in decades, but this recipe was forwarded to me by my sister.   

I have a recipe for a second version.  Unfortunately, I do not have time to post it anymore today, but will try to add that one tomorrow.

Mary Ann