CPH

Rye Bread and Beer Porridge/Øllebrød

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Serves 2

INGREDIENTS

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

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset

INSTRUCTIONS

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.

  1. 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.
  2. 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.
  3. Serve with milk or cream and seasonal fruit.

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset

 

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