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Beer and Rye Bread Porridge (Øllebrød)
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Denmark | Breakfast
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517850
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 loaf of day-old rye bread (preferably without whole grain)
- Malt beer (preferably a sweet dark stout)
- Sweetener, as desired (e.g. sugar or honey)
- Lemon juice (optional)
Directions
Variant I
- Put the rye bread to soak in beer for 6–12 hours.
- Bring the mixture to a boil, and simmer slowly for about 1 hour. Add more beer if it's too dry; the consistency should be like that of oatmeal. If you want it sweet you can mix in some sweetener. For a fresher taste, add a touch of lemon.
- Serve with whipped cream if you're introducing this meal to someone who is not Danish.
Variant II
- In the evening, cut away the crust from the rye bread, and cut it into cubes.
- Put the bread in a pot and cover it with beer (or water) and a lid. Set aside.
- In the morning, add sweetener if using, then heat it all up.
- Stir until it steams vigorously, adding water if it gets too dry.
- Serve with milk for a warm, very solid breakfast.
Notes
Feel free to use whatever beer that is the cheapest, as the alcohol is going to vaporise anyway. You can also substitute the beer with water, if you want.