Buttered Rye Porridge with Stewed Apples

Creamy rye flakes simmered soft, finished with butter, white pepper, and honeyed stewed apples. A simple breakfast that echoes everyday tables beside Bryggen’s wind-cured stockfish racks in this Hanseatic Bergen chapter, c. 1480.

Serves 4

Estimate for one serving

• 315 cal
• 5.6g protein
• 17.5g carbs
• 3.7g fat
• 5g fiber

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Ingredients

• 1 1/2 cups rye flakes
• 4 cups water
• 1/2 tsp salt
• 4 medium apples
• 4 tbsp butter
• 1/4 tsp white pepper
• 2 tbsp honey

Instructions

1. 1Peel, core, and slice the apples into thin wedges.
2. 2In a saucepan combine the apples with a splash of water and simmer gently until soft and beginning to break down, about 15 minutes.
3. 3Meanwhile bring the water and salt to a boil in a heavy pot, stir in the rye flakes, reduce to a low simmer and cook for 25 minutes stirring often until thick and creamy.
4. 4Stir half the butter and the white pepper into the finished porridge.
5. 5Divide the porridge among bowls, top with the warm stewed apples, remaining butter, and a drizzle of honey.