Øllebrød — Danish Rye Bread Porridge

Ingredients

• 8 oz stale dark rye bread, torn
• 2 cups water
• 1 cup dark beer or extra water
• 3 tbsp brown sugar
• 1 strip orange zest
• ½ cup whipped cream or cold milk
• Pinch of salt

Method

1. Soak the torn rye in the water and beer overnight, or at least 4 hours, until it collapses into a sludge when squeezed. This step cannot be shortcut with heat.
2. Tip the soaked bread and its liquid into a pot with the orange zest and salt and bring to a simmer.
3. Cook 15–20 minutes, whisking often, until it smooths out and thickens to the consistency of loose oatmeal. Add water if it stiffens too far.
4. Stir in the brown sugar and taste; rye is assertive and needs more sweetness than you would guess.
5. Fish out the zest and serve hot with cold whipped cream or milk poured over the top, so each spoonful is half warm and half cold.