Peperkoek

Although it had been a product uniquely baked by registered koekbakkers, around the beginning of the 20th century recipes for a variety of loaf peperkoek (pepper cake) start to appear in textbooks used in the bakery school. In a book from 1927, there are eight recipes for this type of koek and, while these recipes are very similar, there are a few differences: bakeries would usually have offered a couple of options. All recipes use (sifted) rye flour – there is no discussion t