Rye Bread and Beer Porridge/Øllebrød
4 – 5 slices rye bread (~300 g)
1 bottle dark beer (.33 L or 11.2 fl. oz.)
juice of 1/2 orange
1/3 c (80 ml) water
1 c (250 ml) milk (cream, whole, lowfat, or unsweetened plant-based milk)
1 tbsp (15 ml) honey
2 tsp (10 g) cinnamon
2 tsp (10 g) ground vanilla (or 1 tsp extract)
generous sprinkle sea salt
seasonal fruit for topping
Note: The porridge keeps well for at least a day or two in the refrigerator, so you can make a larger batch if you want to have extra (cold or warmed) for more days. If reheating, add a bit of water beforehand.
- Break the rye bread into pieces and soak in the beer for at least 2 – 3 hours or ideally overnight. Once soaked, use a fork to help break up the bread pieces a bit.
- In a large pot, add the soaked rye bread and beer, orange juice, honey, water, cinnamon, vanilla, and salt. Bring to a boil and then lower to medium-low heat, stirring frequently to break up the bread and because the mixture will stick to the pot as it starts to thicken. Cook until the mixture is a thick porridge and sticks well to your spoon.
- Serve with milk or cream and seasonal fruit.