Step 1

Instructions

Step 2

In a medium bowl, combine the rye bread and beer. Cover the bowl and let soak overnight at room temperature.

Step 3

Transfer the bread mixture to a medium saucepan and add the apple juice, 1⁄2 cup water, the orange peel, malt syrup, cinnamon, vanilla, and cardamom; bring to a boil over medium-high heat. Lower the heat to bring the mixture to a simmer; cook, stirring occasionally and crushing the chunks of bread with the back of a spoon, until the porridge is thickened and pourable, 5-6 minutes.

Step 4

Remove the pot from the heat and stir in the butter and salt. Remove the orange peel. Divide the porridge among 4 bowls, and top each with heavy cream, crème fraiche, or fresh cheese and fruit if desired.