All Roads Lead to the Kitchen
A comforting and traditional Danish rye bread porridge cooked perfectly in a pressure cooker, bringing together warm cinnamon, fresh lemon zest, and malty dark ale for a rich and creamy breakfast or dessert.
Equipment
- 1 Pressure cooker with good sealing ring
- 1 Saucepan
- 1 Bowl for soaking bread
- 1 Spoon for stirring
- 1 Timer or clock to monitor soaking and cooking times
Ingredients
Main ingredients
- 200 g Rye bread crusts removed and cut into cubes
- 500 ml Beer preferably dark ale
- 50 g Sugar
- 1 teaspoon Cinnamon
- 1 zest Lemon
- 300 ml Water
Instructions
Instructions
- Get your rye bread cubes into a big bowl. Pour the 500ml of dark ale right over the cubes and let them soak for 15 minutes.500 ml Beer
- While soaking, in a saucepan, toss in 300ml water, 50g sugar, 1 teaspoon cinnamon, and lemon zest. Bring to a boil with stirring.300 ml Water, 50 g Sugar, 1 teaspoon Cinnamon, 1 zest Lemon
- Reduce heat and simmer for 5 minutes so the flavors can blend.
- Add the soaked bread and beer mix to the saucepan liquid and stir to combine.500 ml Beer, 300 ml Water, 50 g Sugar, 1 teaspoon Cinnamon, 1 zest Lemon
- Transfer the entire mixture to your pressure cooker. Lock the lid with sealing ring and cook on low heat for 20 minutes.
- When the timer dings, perform a slow pressure release, letting the cooker relax naturally for a few minutes.
- Open the lid, stir once more, then serve the warm rye porridge and enjoy.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Freeze portions for longer storage and thaw overnight in the fridge before reheating slowly.