How to turn stale rye bread into porridge – recipe | don't waste
Chef and food writer Trine Hahnemann grew up on øllebrød, a traditional Danish rye bread porridge. His mother would save old rye bread, dry it to preserve it, then use it in this breakfast staple by soaking it in beer overnight. "Øllebrød comes from a food culture where all sorts of porridges are made from all available grains, including leftover bread," says Hahnemann. "In the UK you have bread and butter pudding, but all of our stale bread turns into mush."
Before freezers, people dried the leftover bread so it will keep for a very long time, and this is still my favorite way to store bread: cut any stale rye bread into cubes and let them dry in a cloth bag or bowl lined with 'a towel. Once completely dry, store in a jar or airtight container for a year or more.
This porridge is just as, if not more satisfying than oatmeal porridge , with the rye bread giving it's sour accent and earthy depth of flavor which is lifted by the finishing touch of fresh lemon juice.
Øllebrød (Danish rye bread porridge)Even without any of the optional additional ingredients, this porridge is super simple and delicious, but best of all top it off with your usual favorite toppings - I like it with a compote made with extra fruit or with nuts and crushed seeds, and even grated chocolate.
For 2 people
250g of rye bread, ideally stale, cubed500ml water, stout or beerZest and juice of ¼ lemon50ml honey, maple syrup or golden syrup ¼ tsp cardamom (optional) ¼ tsp tsp cinnamon (optional) ½ tsp vanilla extract (optional)
Optional serving suggestionsCream, yogurt or milk, fruit compote, grated chocolate, ts, seeds
Soak the bread overnight in 500ml of water or malted beer. Pour the mixture into a saucepan, bring to a boil, then after a few minutes whisk to break up the bread into a smooth but textured mush. Stir in lemon juice and zest and honey, maple syrup or golden syrup to taste. If you want to add more flavor, add a quarter teaspoon of cardamom and/or cinnamon and half a teaspoon of vanilla extract. Serve hot with cream, yoghurt or milk and an extra lemon twist.
Chef and food writer Trine Hahnemann grew up on øllebrød, a traditional Danish rye bread porridge. His mother would save old rye bread, dry it to preserve it, then use it in this breakfast staple by soaking it in beer overnight. "Øllebrød comes from a food culture where all sorts of porridges are made from all available grains, including leftover bread," says Hahnemann. "In the UK you have bread and butter pudding, but all of our stale bread turns into mush."
Before freezers, people dried the leftover bread so it will keep for a very long time, and this is still my favorite way to store bread: cut any stale rye bread into cubes and let them dry in a cloth bag or bowl lined with 'a towel. Once completely dry, store in a jar or airtight container for a year or more.
This porridge is just as, if not more satisfying than oatmeal porridge , with the rye bread giving it's sour accent and earthy depth of flavor which is lifted by the finishing touch of fresh lemon juice.
Øllebrød (Danish rye bread porridge)Even without any of the optional additional ingredients, this porridge is super simple and delicious, but best of all top it off with your usual favorite toppings - I like it with a compote made with extra fruit or with nuts and crushed seeds, and even grated chocolate.
For 2 people
250g of rye bread, ideally stale, cubed500ml water, stout or beerZest and juice of ¼ lemon50ml honey, maple syrup or golden syrup ¼ tsp cardamom (optional) ¼ tsp tsp cinnamon (optional) ½ tsp vanilla extract (optional)
Optional serving suggestionsCream, yogurt or milk, fruit compote, grated chocolate, ts, seeds
Soak the bread overnight in 500ml of water or malted beer. Pour the mixture into a saucepan, bring to a boil, then after a few minutes whisk to break up the bread into a smooth but textured mush. Stir in lemon juice and zest and honey, maple syrup or golden syrup to taste. If you want to add more flavor, add a quarter teaspoon of cardamom and/or cinnamon and half a teaspoon of vanilla extract. Serve hot with cream, yoghurt or milk and an extra lemon twist.
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