Danish Rye Bread Porridge with Protein+Hot

Ingredients

• 200 g rye bread without seeds
• 3.5 dl water
• 1.5 dl dark malt beer (e.g. Danish hvidtøl)
• 15 g brown sugar
• 50 g Adozan Protein+Hot
• Sweetener to taste
• To serve: 1.5 dl milk (0.5% fat)

Preparation

1. Break the rye bread into pieces and soak in the water, ideally the day before.
2. Add the malt beer, sugar and Adozan Protein+Hot and bring to the boil, stirring.
3. Sweeten to taste with liquid sweetener.
4. Serve with milk or fresh berries.

Tip

You can use Adozan P-Boost instead of Protein+Hot: stir it in after cooking and use correspondingly less water. Whole milk or cream makes the porridge richer. It freezes well and keeps for up to 5 days in the fridge.

Recipe: Adozan · adozan.com