Danish Beer Soup Ollebrod Recipes

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DANISH BEER BREAD (OLLEBROD) ABM



Danish Beer Bread (Ollebrod) Abm image

Based on a recipe from Madge Rosenberg's book, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in its introduction, "Because it is so assertive, this chewy bread should be sliced thin to go with salty ham or strong cheese. For a traditional Danish open-faced sandwich (smorrebrod), spread with butter, then top with thinly sliced roast beef and a dollop of prepared horseradish thinned with sour cream. Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.

Provided by mersaydees

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 7

3/4 teaspoon active dry yeast (1/2)
2 2/3 cups bread flour (1 3/4)
3/4 cup rye flour (1/2)
3/4 teaspoon salt (1/2)
3 tablespoons molasses (2)
3/4 cup water (1/2)
1/3 cup beer (1/4)

Steps:

  • Add all ingredients to bread machine in the order recommended by its manufacturer.
  • Process on the basic bread cycle.

OLLEBROD (BEER AND BREAD SOUP)



Ollebrod (Beer and Bread Soup) image

Make and share this Ollebrod (Beer and Bread Soup) recipe from Food.com.

Provided by Chocolatl

Categories     Breads

Time 35m

Yield 3-6 serving(s)

Number Of Ingredients 9

1/2 lb pumpernickel bread
2 1/2 cups water
2 1/4 cups beer (Danish preferred)
1 tablespoon sugar
1 stick cinnamon (1-inch piece)
1/2 lemon, rind of, grated
salt
fresh lemon juice
whipped cream (or sour cream)

Steps:

  • Break bread into pieces and soak in water.
  • Cook, stirring, until it becomes a thick, smooth mush.
  • Add beer, sugar, cinnamon, lemon rind, salt and lemon juice.
  • Simmer for 20 minutes.
  • If soup is too thick, add a little water.
  • Discard cinnamon stick.
  • Top with whipped cream.

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