I’m excited to share a unique Danish breakfast dish called øllebrød. This hearty porridge is a unique blend of stale rye bread and beer, creating a stick-to-your-ribs meal full of fiber. It’s like oatmeal’s slightly tipsy cousin!

This intriguing recipe was submitted by Michela. She’s Danish by blood and American by culture. She’s lived in Uhlenstamer for the past six years and shared that øllebrød, which translates to “beer bread,” is rooted in Danish history. Michela loves it because it tastes like an adult version of oatmeal, with a yeasty flavor from both the bread and beer. She calls it the “protein shake for Vikings”. 

To make øllebrød, start by soaking stale rye bread in beer overnight. The next day, you simmer the mixture with water and a touch of honey or sugar until it forms a soft porridge. The key is to let it cook slowly, allowing the bread to break down completely. We serve it with a dollop of homemade whipped cream.

When trying this dish, I was initially perplexed. The texture was incredibly smooth and probably the best-textured porridge I’ve ever had. The flavor was a unique combination of savory rye, beer, and sweet cream. It’s definitely an acquired taste, but I found myself going back for more. While I’m not sure if I’ll make it regularly, I’m fascinated by the history behind it. If you’re curious, øllebrød will certainly be a conversation starter at the breakfast table.