📝 About This Recipe
Øllebrød is the soul of a traditional Danish breakfast, a brilliant centuries-old creation designed to transform leftover rye bread into a velvety, malt-rich porridge. By simmering dark sourdough rye with traditional Hvidtøl (sweet low-alcohol malt beer), the dish achieves a complex balance of deep molasses sweetness and a pleasant, tangy acidity. It is a warm, nourishing embrace in a bowl, traditionally topped with a cloud of cold whipped cream or fresh whole milk to contrast its dark, earthy heart.
🥗 Ingredients
The Bread Base
- 400 grams Dark Sourdough Rye Bread (Rugbrød) (stale, dense, and seedless is preferred; torn into small pieces)
- 2 cups Water (for soaking the bread)
- 330 ml Dark Malt Beer (Hvidtøl or Guinness) (traditional Danish Hvidtøl is best, but a sweet stout works well)
Flavorings and Sweeteners
- 3-4 tablespoons Dark Brown Sugar (adjust to taste)
- 2 strips Organic Orange Peel (pith removed)
- 1 piece Cinnamon Stick (whole)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
- 1 teaspoon Fresh Lemon Juice (to brighten the flavors)
For Serving and Garnish
- 1/2 cup Heavy Whipping Cream (whipped to soft peaks)
- 1/2 cup Whole Milk (optional alternative to cream)
- 1/2 cup Fresh Raspberries or Blueberries (for a modern, tart contrast)
- 2 tablespoons Granola or Roasted Hazelnuts (for added crunch)
👨🍳 Instructions
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1
The night before you plan to serve, tear the dark rye bread into small 1-inch chunks and place them in a large, heavy-bottomed saucepan.
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2
Pour the water and the dark malt beer over the bread. Press down with a spoon to ensure all pieces are submerged. Cover and let soak at room temperature overnight (at least 8 hours) to soften the dense grain.
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3
The next morning, place the saucepan over medium heat. Add the cinnamon stick and the orange peel strips to the bread mixture.
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4
Bring the mixture to a gentle simmer, stirring frequently with a wooden spoon to prevent the bread from sticking to the bottom of the pot.
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5
Cook for about 15-20 minutes. As the bread heats, use your spoon or a whisk to break up the larger chunks until the texture becomes thick and porridge-like.
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6
If the porridge becomes too thick or 'gloopy,' add a splash more water or beer to reach your desired consistency; it should be smooth but hold its shape on a spoon.
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7
Remove the cinnamon stick and orange peel strips and discard them once their fragrance has infused the base.
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8
Stir in the dark brown sugar and the sea salt. Taste the porridge—the goal is a sophisticated balance of malty bitterness and caramel sweetness.
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9
For a truly traditional, silky-smooth texture, use an immersion blender directly in the pot for 30 seconds to remove any remaining bread lumps.
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10
Stir in the lemon juice at the very end to provide a subtle acidic lift that cuts through the heavy malt flavors.
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11
In a separate bowl, whip the heavy cream until soft, pillowy peaks form. Do not over-whip; you want it to melt slightly when it hits the hot porridge.
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12
Ladle the hot Øllebrød into deep bowls. Top with a generous dollop of whipped cream or a pour of cold whole milk, and garnish with fresh berries or nuts if using.
💡 Chef's Tips
Use a high-quality, dense Danish-style rye bread (Rugbrød) for the best results; airy, wheat-heavy 'rye' breads will not provide the correct texture. If you cannot find Danish Hvidtøl, use a low-alcohol malt drink or a sweet stout like Guinness, but add an extra tablespoon of sugar to mimic the traditional sweetness. Don't skip the overnight soak; it is the secret to achieving a velvety texture without having to cook the porridge for hours. Always serve the porridge piping hot with stone-cold cream or milk—the temperature contrast is a vital part of the eating experience.
🍽️ Serving Suggestions
Serve with a side of crisp, salty bacon for a savory-sweet breakfast contrast. Pair with a hot cup of strong black coffee to complement the roasted malt notes of the rye. Top with a sprinkle of freeze-dried raspberries for a modern, acidic pop of color and flavor. For a festive twist, add a pinch of ground cardamom or cloves during the simmering process.