📝 About This Recipe
This deeply comforting porridge draws inspiration from the ancient grain traditions of Scandinavia and the Baltics, where rye is celebrated for its earthy, complex profile. By incorporating dark rye malt, the dish develops a sophisticated 'bread-crust' aroma and a natural, molasses-like sweetness that balances the grain's hearty texture. It is a slow-burning, nutrient-dense breakfast that transforms humble cereal into a gourmet experience with a unique savory-sweet depth.
🥗 Ingredients
The Porridge Base
- 1 cup Steel-cut rye berries (cracked or steel-cut for best texture)
- 2 tablespoons Dark rye malt powder (roasted/diastatic for deep color and flavor)
- 3 cups Water (filtered)
- 1 cup Whole milk (or creamy oat milk for a vegan option)
- 1/2 teaspoon Sea salt (fine grain)
- 1 tablespoon Unsalted butter (to add silkiness at the end)
Caramelized Apple Topping
- 2 pieces Honeycrisp or Braeburn apples (cored and sliced into wedges)
- 2 tablespoons Maple syrup (Grade A dark preferred)
- 1/2 teaspoon Cinnamon (ground)
- 1/4 teaspoon Cardamom (freshly ground)
- 1 tablespoon Butter (for sautéing)
For Garnish
- 1/4 cup Toasted hazelnuts (roughly chopped)
- 4 tablespoons Creme fraiche (for a tangy finish)
- 1 pinch Flaky sea salt (Maldon or similar)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, combine the steel-cut rye berries and the 3 cups of water.
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2
Bring the mixture to a boil over medium-high heat, then immediately reduce to a very low simmer.
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3
Cover the pot partially and cook for 30 minutes, stirring occasionally to prevent the grains from sticking to the bottom.
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4
While the rye simmers, whisk the dark rye malt powder into the 1 cup of milk until completely dissolved and no lumps remain.
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5
After 30 minutes, the rye should be softening but still have a firm 'pop'. Pour in the malt-milk mixture and add the sea salt.
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6
Continue to simmer uncovered for another 15-20 minutes. Stir frequently as the sugars in the malt and milk can scorch easily.
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7
While the porridge finishes, melt 1 tablespoon of butter in a skillet over medium heat for the apples.
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8
Add the apple wedges, cinnamon, and cardamom to the skillet. Sauté for 5-7 minutes until the apples are tender and golden.
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9
Drizzle the maple syrup over the apples and cook for 2 more minutes until a glossy glaze forms. Remove from heat.
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10
Check the porridge consistency; it should be thick and creamy, similar to a risotto. If too thick, add a splash more milk.
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11
Stir in the final tablespoon of butter to the porridge for a luxurious, glossy finish.
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12
Ladle the warm porridge into deep bowls, creating a small well in the center.
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13
Top with the caramelized apples, a dollop of creme fraiche, and a sprinkle of toasted hazelnuts.
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14
Finish with a tiny pinch of flaky sea salt to brighten the deep malt flavors.
💡 Chef's Tips
For the best texture, soak the rye berries in water overnight to reduce cooking time and improve digestibility. If you cannot find rye malt powder, you can substitute with dark molasses, though the flavor will be more bittersweet and less 'toasty'. Always stir the porridge in a figure-eight motion to ensure even heat distribution and to release the grain's natural starches. Use a heavy-bottomed pot; rye is denser than oats and settles quickly, making it prone to burning if the heat is too high. Adjust the sweetness at the very end, as the rye malt provides a natural sugar content that develops during the simmer.
🍽️ Serving Suggestions
Serve alongside a glass of cold, fresh apple cider to echo the fruit topping. A cup of strong, dark roast coffee or Earl Grey tea balances the earthy notes perfectly. For a savory twist, skip the apples and top with a soft-poached egg and sautéed mushrooms. Pair with a side of crisp rye crispbread and salted butter for a full Nordic breakfast spread.