Ever since taking my Christmas decorations down a few weeks ago, I’ve been really trying to embrace the Scandi hygge mindset because there is just so much winter left. I added some candles to the house, put up some lights and got in the kitchen to do my part there. I started with a very interesting breakfast, a Danish rye bread porridge (Øllebrød).
The days are getting noticeably longer, bit by bit, day by day, and it’s not as gloomy as five o’clock as it was just a month ago. Literally, brighter days!
But, brighter doesn’t mean warmer, at least in my parts, and breakfast rotates between baked apples with yogurt and oatmeal, to take the chill off the mornings that seem so cold when I crawl out of bed and pad my slippered feet to my desk. I’m a creature of habit in so many ways, but these days, the routines that have continued without pause for the past ten months need a little shake up, and this rye bread porridge is just SO the thing.
Plus, beer for breakfast! Yes, but I’ll explain why rye bread porridge is not just for the weekends.
The base isn’t oats, but rather torn rye bread. I mean, I love bread, so any recipe that starts there is already in my yes column. The bread is soaked in beer, another check in the yes column, overnight and then boiled with spices until thick. Finished off with a touch of heat and, in my case a touch of crunch, that’s it!
I was telling a friend about this the other day and got excited for a second when he thought I was going the bread pudding route (because YES PLEASE), but this is almost just as good (no, kidding, it’s not). But still, eating bread in a bowl with a spoon, is my kind of happiness.
The traditional recipe has raisins but, not thanks to that, so I added chopped apples and pecans for texture instead. Topped with a dollop of Greek yogurt and an extra drizzle of honey, this breakfast is worth adding to the routine.
Recipe adapted from Saveur.
Danish Rye Bread Porridge
Danish Rye Bread Porridge is a cozy breakfast made of beer-soaked bread, spices and fruits for a hearty way to start the day!
Ingredients
- 4 slices rye bread, torn into small pieces
- 4 oz. dark, malty beer (I used Guinness)
- 1/3 cup orange juice
- 2 TB water
- 1 TB honey
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1?2 tsp. ground cardamom
- 4 tbsp. heavy cream or Greek yogurt, for serving, optional
- 1/4 cup chopped pecans, optional
- 1 apple, chopped, for serving, optional
Directions
- Step 1 To a small saucepan, add the bread and beer and let sit overnight.
- Step 2 The next day, to the saucepan, add the orange juice, water and the spices. Bring to a boil and then reduce the heat to medium. Let simmer, stirring occasionally, breaking up any chunks of bread, until the porridge is thick, about 10 minutes.
- Step 3 Divide into two bowls and top honey and with your desired garnishes: cream, yogurt, fruit and/or nuts.
