I made øllebrød, another traditional danish dish. But when I wanted to write this post I didn’t know how to translate "øllebrød" - So I tried Goggle Translate, which suggested "beer soup". But it didn’t sound right, especially when I don't use any beer in the recipe. So I ended up with the Danish rye bread porridge because its a porridge made from rye bread, right?
My mom loved øllebrød, she could eat it for every meal, while my dad hated it. So she had it mostly as breakfast, and as her daughter I learned to love it too.
In Denmark you give children øllebrød for breakfast when they are starting to eat solid foods. It's very filling and will keep you full for at long time, kinda like oatmeal. Øllebrød is sweet and that's why I add some lemon zest to it. But beware you can only eat a little portion, because it's so filling.
- 400 g seedless rye bread
- 900 g water (to get desired thickness)
- 120 g brown sugar
- 1 lemon, zest of
The bread can be leftover stale bread. Cut the bread into cubes, and put them into a pot. Add water just to cover. With stale bread you would let it sit overnight. With fresh bread you can start to cook it right away.
Boil the bread and water with the brown sugar, and stir occasionally. To get rid of the lumps you can either use an immersion blender or strain the porridge through a sift.
Add more water to get the right consistency. Take the porridge of the heat and add the lemon zest.
Serve the hot Øllebrød with cold milk or whipped cream.