Skip to content

Beer and Rye Bread Porridge (Øllebrød)

Øllebrød (Danish for Beer Bread) is a Danish bread porridge, easily made from (dry) rye bread using this very simple recipe. Together with salmon (and other fish), pork, rye bread, beer and potatoes, øllebrød was an important nutritional element of traditional Danish cuisine until the 1800s. A Danish family usually had a big pot on the stove in which they threw leftover bread and beer dregs. This was served as an everyday meal, morning and afternoon. The pot was seldom emptied, so it was a kind of continuous meal.

Source and licence

"Beer and Rye Bread Porridge (Øllebrød)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Beer_and_Rye_Bread_Porridge_(%C3%98llebr%C3%B8d), revision 4517850), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Beer_and_Rye_Bread_Porridge_(%C3%98llebr%C3%B8d)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517850

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Denmark. Associated with Denmark by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Put the rye bread to soak in beer for 6–12 hours.
  2. Bring the mixture to a boil, and simmer slowly for about 1 hour. Add more beer if it's too dry; the consistency should be like that of oatmeal. If you want it sweet you can mix in some sweetener. For a fresher taste, add a touch of lemon.
  3. Serve with whipped cream if you're introducing this meal to someone who is not Danish.
  4. In the evening, cut away the crust from the rye bread, and cut it into cubes.
  5. Put the bread in a pot and cover it with beer (or water) and a lid. Set aside.
  6. In the morning, add sweetener if using, then heat it all up.
  7. Stir until it steams vigorously, adding water if it gets too dry.
  8. Serve with milk for a warm, very solid breakfast.