Øllebrød : Hot cereal
Øllebrød (Danish for Beer Bread) is a Danish bread porridge, easily made from (dry) rye bread using this very simple recipe:
Ingredients
Day old Rye bread
Beer - preferably a sweet dark stout type beer.
Procedure
Take some amount of rye bread and put it to soak in beer for 6–12 hours. Feel free to use whatever beer that is the cheapest, the alcohol is going to vaporise anyway.
Let it boil slowly for about 1 hour; add more beer if it’s too dry, the consistency should be like that of oatmeal, if you want it sweet you can mix in some sugar or honey
Serve with whipped cream if you’re introducing it to someone foreign to this meal.
History
Øllebrød, together with salmon (and other fish), pork, rye bread, beer and potatoes was an important nutritional element of traditional Danish cuisine (among the people) until the 1800’s. Letting things soak was a cheap way to make extremely hard, dry bread or dry fish edible for old people with weak teeth.
In the kitchen, a family usually had a big pot on the stove in which they threw leftover bread and beer dregs. This was served as an everyday meal, morning and afternoon. The pot was seldom emptied, so it was a kind of continuous meal.