Beer and Rye Bread Porridge (Øllebrød)
Øllebrød is a Danish porridge made by soaking stale rye bread in beer and simmering it until it looks like oatmeal. It comes from the days when a family kept a big pot on the stove and tossed in leftover bread and beer dregs, eating from it morning and afternoon. Dark malt beer gives it sweetness and depth, and the alcohol cooks off. Cheap beer works fine, and so does water.
Instructions
Soak the rye bread in beer for 6 to 12 hours. If you prefer to start in the evening, cut the crust off the bread, cube it, and put it in a pot covered with beer or water and a lid, then leave it overnight.
Bring the soaked bread and beer to a boil, then turn the heat down and simmer slowly for about 1 hour. Add more beer if the mixture looks dry. It is ready when it has the thickness of oatmeal.
Stir in sweetener to taste if you want a sweeter porridge. A small amount of lemon juice gives it a fresher taste.
If you are making the overnight version, add sweetener in the morning and heat everything until it steams vigorously, stirring as it warms. Add water if it gets too dry.
Serve it hot with milk for a solid breakfast. For anyone new to the dish who is not Danish, whipped cream is the traditional way to ease them in.
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