Øllebrød
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