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Øllebrød

DENMARK

Ever wonder what the vikings ate for breakfast?

SUBMITTED BY

Michela

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Øllebrød

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Ingredients
  

  • 300 g stale rye bread
  • 400 ml ale or malt beer or water
  • 1 Tbsp honey or sugar
  • 200 ml heavy cream
  • salt to taste

Instructions
 

  • Break up the stale bread.
  • Mix the bread and beer and let sit overnight.
  • Next day, add mixture, another cup or so of water, and honey in a pan and let it simmer on a low heat for about 20 minutes until the bread has dissolved into a soft porridge. Season with salt to taste.
  • Whip the cream and serve with the warm porridge.

Notes

Recipe inspired by Ribe Viking Center
Course: Breakfast
Region: Europe

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