How to Make Danish Rye Bread Porridge

I always want bread for breakfast. My favorite breakfast bread is seedy and grainy, toasted, with butter. I’ll also take it in the form of bagels, pumpernickel preferred. However, there are also times when I feel like eating my morning bread with a spoon. That’s because Danish rye bread porridge exists. Danish rye bread porridge, also known as øllebrød, is dark and bitter, like the best kinds of chocolate. It doesn’t taste of cocoa though; the tangy porridge tastes more hoppy and grainy—probably because there’s a whole bottle of dark beer in each batch of the porridge. That’s right, it’s bread and beer for breakfast, and no one can stop me.

Divide a 1-pound loaf of dark rye bread into quarters. Cube one quarter and place them in a medium bowl, saving the rest of the loaf for another meal. Stir in 1 bottle of a dark beer (your favorite stout or porter will do the trick). Cover the bowl and let it sit at room temperature for at least 5 hours, or overnight if you have the time.

After the bread has soaked, transfer the mixture to a medium saucepan along with ¼ cup apple cider or fresh orange juice (fresh-squeezed makes all the difference here), ¼ cup water, 1 tablespoon maple syrup or honey, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract. Bring the mixture to a boil over medium high heat, mashing the bread with a spatula or wooden spoon to make a smoother texture. Let the porridge boil until it’s thick and smooth (adding more water if it seems dry and thick), about 5 minutes.

Take the mixture off the heat and stir in 1 tablespoon of coconut oil, butter, or ghee.

Divide the porridge into 2 or 3 bowls and serve with plenty of milk or cream (non-dairy works too), as well as sliced berries, apples, pears, or bananas, toasted nuts, and more maple syrup. Keep any leftovers in the fridge for up to 2 days.