Danish Rye bread porridge (Øllebrød)


Øllebrød is a traditional Danish  porridge dish that can be eaten  for breakfast. The porridge is made by using some leftover rye bread (Rugbrød) and “white beer” (Hvidtøl) that is a non alcoholic sweet beer.

One can also buy the instant øllebrød at the supermarket, but i like making my own with my leftover rye bread and water instead of white beer, because of my baby.
Its suitable from 5 months old babies. When serving  a portion to your baby i suggest you serve with apple or pear puree instead of sugar



200 gram  Rye bread
2 cups of Water (or sweet white beer)
1 table spoon butter or an oil of your liking
1 mashed pear


Cut the rye bread into chunks
Add into a cooking pot
Soak in water for at least one hour (or overnight)
Add in the mashed pear and butter
Cook for 5-10 minutes on a low heat untill the bread is soft, if the bread is not as soft as you would like, you can use a blender to make a smooth paste
Can be served with whipped cream or whole milk.
Garnish with fresh berries or similar.

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