Dry out some old rye bread, soak it in beer, add lemon juice and honey, and discover the joys of øllebrød, or oat-free Danish porridge
, a traditional Danish rye bread porridge. Her mother would save old rye bread, dry it out to preserve it, then use it in this breakfast staple by soaking it in beer overnight. “Øllebrød comes from a food culture where all kinds of porridges are made from all the grains available, including leftover bread,” Hahnemann says. “In the UK, you have bread-and-butter pudding, but all our stale bread goes into porridge.
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