Danish Rye Bread Porridge (Øllebrød) Recipe

Name: Danish Rye Bread Porridge (Øllebrød)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings people
Ingredients: 1&frasl;2 lb. stale rye bread, cut into 1 inch cubes (2 ½ cups); 8 oz. dark, malty beer (such as stout or porter); 2&frasl;3 cup apple juice or sweet cider; 1 strip orange peel; 1&frasl;4 cup malt syrup; 1 tsp. ground cinnamon; 1 tsp. vanilla extract; 1&frasl;2 tsp. ground cardamom; 2 tbsp. (1 oz.) unsalted butter; 1&frasl;4 tsp. kosher salt; 4 tbsp. heavy cream, crème fraiche, or fresh cheese, for serving (optional); Fresh fruit, for serving (optional)

Ingredients

1⁄2 lb. stale rye bread, cut into 1 inch cubes (2 ½ cups)
8 oz. dark, malty beer (such as stout or porter)
2⁄3 cup apple juice or sweet cider
1 strip orange peel
1⁄4 cup malt syrup
1 tsp. ground cinnamon
1 tsp. vanilla extract
1⁄2 tsp. ground cardamom
2 tbsp. (1 oz.) unsalted butter
1⁄4 tsp. kosher salt
4 tbsp. heavy cream, crème fraiche, or fresh cheese, for serving (optional)
Fresh fruit, for serving (optional)

	PREP TIME 10m	COOK TIME 5m	TOTAL TIME 15m
YIELD 4 servings people

Instructions

In a medium bowl, combine the rye bread and beer. Cover the bowl and let soak overnight at room temperature.
Transfer the bread mixture to a medium saucepan and add the apple juice, 1⁄2 cup water, the orange peel, malt syrup, cinnamon, vanilla, and cardamom; bring to a boil over medium-high heat.
Lower the heat to bring the mixture to a simmer; cook, stirring occasionally and crushing the chunks of bread with the back of a spoon, until the porridge is thickened and pourable, 5-6 minutes.
Remove the pot from the heat and stir in the butter and salt. Remove the orange peel.
Divide the porridge among 4 bowls, and top each with heavy cream, crème fraiche, or fresh cheese and fruit if desired.

Breakfast & Brunch