Rye Bread And Beer Porridge (Øllebrød)

1. 1

   Break the rye bread into pieces and soak in the beer for at least 2 to 3 hours or ideally overnight. Once soaked, use a fork to help break up the bread pieces a bit.

2. 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 reduce to medium-low heat, stirring frequently to break up the bread and prevent the mixture from sticking to the pot as it starts to thicken. Cook until the mixture is a thick porridge and sticks well to your spoon.

3. 3

   Serve with milk or cream and seasonal fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.