Rye Bread and Beer Porridge (Øllebrød

• Vegetarian

• Produce

  • 1/2 Orange, juice of
  • 1 Seasonal fruit

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 2 tsp Cinnamon
  • 1 Generous sprinkle Sea salt
  • 2 tsp Vanilla, ground

• Bread & Baked Goods

  • 4 slices Rye bread

• Dairy

  • 1 cup Milk

• Beer, Wine & Liquor

  • 1 bottle Beer, dark

• Liquids

  • 1/3 cup Water

Found on food52.com

Description

Ingredients

• 4-5 slices rye bread (300 g)
• 1 bottle dark beer (.33 L or 11.2 fl. oz.)
• Juice of half an orange
• 1/3 cup water
• 1 tablespoon honey
• 2 teaspoons cinnamon
• 2 teaspoons ground vanilla (or 1 tsp vanilla extract)
• Generous sprinkle of sea salt
• 1 cup milk (cream, whole, low-fat, or unsweetened plant-based milk...whatever you like)
• Seasonal fruit, for topping

Directions

• Break the rye bread into pieces and soak in the beer for at least 2 to 3 hours or ideally overnight. Once soaked, use a fork to help break up the bread pieces a bit.
• In a large pot, add the soaked rye bread and beer, orange juice, honey, water, cinnamon, vanilla, and salt. Bring to a boil and then reduce to medium-low heat, stirring frequently to break up the bread and prevent the mixture from sticking to the pot as it starts to thicken. Cook until the mixture is a thick porridge and sticks well to your spoon.
• Serve with milk or cream and seasonal fruit.