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Beer-bread is a very old and typically Danish dish, known to small children as soon as they can handle a spoon. But not only children thrive on the daily por­tion of beer-bread (prepared without the strong beer); there are also many adult Danes who know of no better start to the day than their morning beer­bread.


1 lb (450 g) rye­bread

1 ½-1 ¾ pints (¾ l) water

1 ½ bottles dark low-alcohol beer

3-4 tablesp. (100 g) sugar

2-3 teasp. grated lemon-peel (or orange-peel)

Small piece of cinnamon stick

About ¼ pint (1­-2 dl) lager



Cut up the bread into squares and soak overnight in just sufficient cold water to cover.

Simmer under a tightly-fitting lid until very soft, stirring frequently in order to prevent burning.

Add water if necessary.

Pass the bread soup through a sieve or blend in a mixer, return to the pot and dilute with the low-alco­hol beer.

Add the sugar, lemon-peel and cinnamon to taste.

Simmer for 10-15 min.

If the beer-bread is too thick, dilute with water or beer, using lager if a strong flavour of beer is desired.


Serve with ice-cold milk, cream or whipped cream.

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