Method
Rye porridge with cinnamon and orange, by Swish
Inspired by the Danish Øllebrød (Danish for Beer Bread), this is our non-alcoholic version of Danish rye bread porridge. Øllebrød is made from leftover rye bread and dregs of beer, and is a great way to use up old bread. Perfect for warming you up during the cold autumn mornings with its cinnamon loveliness and orange zing.
Serves 2 – 3
Crumble the stale bread into a saucepan and cover with the water. Soak for 20 minutes or overnight is best.
Add the orange peel, cinnamon and coconut and bring to the boil. Simmer for about 15 minutes until smooth. Remove the orange peel, then add the orange juice, caster and brown sugar – add more sugar if you like it sweeter.
Serve the porridge warm, topped with the berries, crème fraiche or toasted nuts, a sprinkle of cinnamon, and the lemon zest.
We’d love to see photos of how your breakfasts turned out so feel free to post them to our Facebook wall or tag them on Instagram #baltzersens
Ingredients
For the porridge:
200 g/7 oz. dark rye bread, slightly stale
600 ml/2 1/3 cups of water
3 pieces of orange peel (2.5cm wide strips)
2 tbsp ground coconut
3 tbsps caster sugar
1 tbsp brown sugar
1 tbsp ground cinnamon
For the topping:
Dollop of crème fraiche
handful of berries or orange segments
granola or toasted hazelnuts (roughly chopped)
1/4 tsp ground cinnamon
orange zest
This recipe was created by Swish
with inspiration from:
