What If Sandwich Bread Was Healthy?

[@mynameisandong]

Thanks to Govee for sponsoring this video! Check out their Bluetooth Meat Thermometer: amzn.to/3aRhA4V​ - Get 33% Off with Code: PJL3AY4W

[@damonkiefer]

Joa das Video ist keine Stunde alt... Link gefolgt: Nicht verfügbar. Unbekannt ob und wann wieder vorrätig... lol ;)

[@reginaspanties]

Man, i watch shitload of cooking videos, all the big ones and more, and i swear, the way you explain each step and teach all the way trough process - no one comes close to your explanations. You makes people really understand the process and methods. I love you for that.

[@weltvonalex]

Bei mir hat beides geklappt, Liefertermin um den 12.3.2021 herum. Mal schauen ob's es wirklich ankommt

[@hederahelix4600]

In your recipe you say bread flour for the white part. Is that type 550?

[@catmandew7431]

Your sponsor seems awesome im definitely going to buy it.

[@Ignition_Spark]

Tangzhong tutorials almost never mention ratios or they attempt to over complicate the process. In passing, as a simple step in the directions, Andong gives us the best tutorial I’ve seen for tangzhong that I’ve seen on KZbin yet.

[@balogh89]

The only thing he didn't mentioned is that the flour and water is from the sum of the bread, not an extra amount. Otherwise thangzong is anctually really simple, and helps a LOT to make whole wheat breads/buns have a better texture.

[@yitziyyb]

But he didn't really explain what the tangzhong was doing

[@balogh89]

@@yitziyyb he didn't provided a complete overview, that is true. But if someone interested, only following him could give good results; and the internet is pretty much full with info about the TZ. :-)

[@SapioiT]

For tangzhong, the ratios are meant to be up to 1 part flour to 5 parts water, in general cooking. I agree that most don't mention, but that seems to be the standard when it's not mentioned, especially since using a bit too much tangzhong doesn't hurt the recipe too much. The percentage of tangzhong to the rest of the bread, is what matters more, especially if you know how much flour the tangzhong is using.

[@HAM-qi6de]

Did he call Weissman papa? Well we are now brothers .

[@teknopal]

Love how you use less plastic wrap!

[@tophbeifong3865]

Yeah, he's really doing climate change a solid one

[@anjamilde]

„Crunchy peanut butter all the way.“ - You couldn’t be perfecter.

[@mynameisandong]

Go Crunchy Gang!

[@gewreid5946]

I'm actually having a very hard time finding crunchy peanutbutter these days. They don't really have it very often anymore in the shop i usually go to. And if they do it's tiny jars of a brand that's less tasty. Soooo... ...i'll have to shamefully admit that circumstances have converted me.

[@finneh6145]

@@gewreid5946 Just buy some peanuts and crunch them in there!

[@psychoedge]

@@finneh6145 this is the way

[@knife_wizard]

I always love when I discover that two of the food youtubers I watch also know about each other.

[@mynameisandong]

I watch 94% of all food videos on yt i think. Roughly

[@swisski]

@@mynameisandong Occasionally you will use a turn of phrase and I can't help but wonder if that is a Weissmanism, a CCdeMystified nugget, a pinch of Babish, a dash of KL Altruism or a soupcon of wit from the incomparable chef John. All good though, its kinda cool to see how you tubers can be a reference/inspiration for each other and how that influence can shine through and be recognized by us your audience. Much love from N.Z.

[@WanderTheNomad]

@@swisski Food youtube is surprisingly well connected.

[@quantumvideoscz2052]

@@mynameisandong Then I must ask, do you watch Life of Boris?

[@Magmafrost13]

I imagine if you look at white bread ingredients for bread manufactured in the US rather than Germany, you'd find a story all-together more horrifying.

[@chewnip86]

at least twice as much sugar

[@CHEFPKR]

One of my favorite healthy breads is sourdough Volkornbort (is that the name?) with all the seeds. Toast it, slap some PB on it, drizzle honey all over. Yes.

[@TheSlavChef]

@ⰄⰓⰄⰀ I thought it is bread manufactured by Volkswagen.... ;/

[@mynameisandong]

Vollkorn just means whole grain, and the variety of bread here is huge! What I'm making in this video is almost still "white bread" here. And I agree, any hearty sourdough toasted and smothered in PB&H is glorious!

[@CHEFPKR]

@@mynameisandong ahhh I made bread for a sourdough bakery and we had a seeded German style Rye which we called volkornbrot. It is amazing, wish I could send you a loaf!

[@TheSlavChef]

@ⰄⰓⰄⰀ :D hahaha, exactly!

[@rolfs2165]

@@TheSlavChef Doesn't BILD have the rights to Volks- products (other than Volkswagen)?

[@chillaxter13]

Camera man's reviews have become so much better! That was his best unbiased opinion delivery yet. Great job! Now I've got to try this bread

[@alexstorr5511]

I've been using sesame oil for asian cooking. I bought a peanut butter with little oil in it and found it hard to spread. I mixed the oil in and the flavour combo was great! I'd recommend this.

[@KaswekaKayonde]

You're one of my favorite KZbinrs. Top tier content over here

[@looh]

That Govee thermometer is pretty cool, but damn that kitchen timer is the true tech-star in that video.. *_*

[@G60syncro]

Though not a Govee, I did get a similar probe thermometer with a wireless display last Christmas and my GF was like WTF?? Until she caught on that you can have meat in the smoker way back in the yard and prep your veggies in the kitchen and still keep tabs on it... And nail it perfect every time!! Also those probes are super accurate!! Mine gives ambient room temperature, tested it against a medical thermometer and it gave an accurate reading of my body temperature! Also reads below freezing! A must have if I must say!!

[@BrunoSantos-sb6vh]

Gotta admit, the way you introduce the sponsor in these last few videos is actually genius: it really seems to help making the recipe, instead of the usual "go-to-the-link-and-click" we see so often. I want to try this thermometer!

[@hopegold883]

Don’t know how to say this w/o sounding arrogant, but it’s extremely rare that I learn anything new from cooking or baking videos, and I got TWO new hints I can’t wait to try.

[@llioflower1508]

was on the edge of my damn seat for the past few days waiting for this damn bread recipe!!

[@JosiahMcCarthy]

That brand of jam, d'Arbo from Austria, is soooo good.

[@alberttantivit9474]

Now I can’t wait to see if he tries to perfect the bread slicing machine.

[@pixelised]

That would be Alex (French Guy Cooking), who likes to overengineer everything for no good reason. Andong focuses on what matters.

[@alberttantivit9474]

@@pixelised it’s time for a collab!

[@pixelised]

@@alberttantivit9474 That could be fun: Andong German efficiency would probably get exasperated with Alex's French nonsense…😁😝

[@pixelised]

@@digojez Isn't Mechanical Engineering Alex's actual training? He doesn't need to learn more about engineering, he just applies it wrongly (take the case of the perfect shopping bag that never saw the light of day for instance).

[@pixelised]

@@digojez Having fun with it might be the deciding factor because the way he overcomplicates thinks usually results in obvious failures. He often tries things that end up not working when it was clear to everyone but him they had no chance to ever succeed.

[@Chris-lc3wi]

Hey Andong! The reason for the ingredient list for those breads being so short is that, for bakery products, you only have to declare ingredients that are still present in the final product. Baking helper chemistry that isn't found (i.e. below the detection threshold) in the final product doesn't have to be on the ingredient list. This is required by EU law IIRC.

[@no5we132]

Liebe diese Videos! Mit so viel können und Aufwand gemacht, perfekt.

[@sarthakupreti5884]

Next He Will Be Making Butter Healthy..

[@mynameisandong]

Would it count if I made spreadable olive oil?

[@chongque]

I freaking hope he does

[@TheSlavChef]

soon.

[@EroticInferno]

Butter is healthy for you. It’s way better for you than any other substitute. Anything is fine in moderation, but butter is actually good for you in moderation

[@countach27]

But butter is healthy, especially from grassfed cows

[@barbaracornelius361]

Thank you, thank you! This is THE best bread - it's deeply flavored and stays soft but pleasantly "grainy" for days! I use Sunrise Flour Mills' 7-grain cereal for the grain mix and add 1 tsp of Bob's Red Mill Vital Gluten, but otherwise I follow the recipe, including all the spices, sesame seeds, etc. I've been baking 2 loaves a week for months. We use it for grilled cheese, PBJ, veggie/hummus sandwiches, spread it with Kerrygold salted butter, or just dip it in olive oil and salt. SO good. No other recipe comes close!

[@roudyhanna7079]

Just wanted to say that I just made it and it's amazing but I used different nuts and seed. It's really soft and delicious.

[@TanifsThoughts]

I love using the tangzhong method in my bread/baked good recipes. So glad you mentioned it here.

[@dreamingdormouse]

I love how you added spices to your bread! Austrian bread often contains spices and it goes so well with a good jam. I miss that so much when I'm back home in Hamburg :/

[@gabrieleghut1344]

Spices in sourdough bread 🤔 I grew up with. I'm from Unterfranken (right smack in the middle of Germany), I don't know my bread any other way. And when we visited relatives in Oberfranken the bread has spices in it too.

[@dreamingdormouse]

@@gabrieleghut1344 That sounds nice! Unfortunately in the north bread usually isn't made that way. But it's good to know that this kind of bread exists in Germany, too.

[@miekekuppen9275]

Caraway seeds are the reason I don´t eat bread here in Austria. I really tried to get used to it but it remains foul to me (and I´ve been here for over 15 years).

[@elle.dee.]

This channel is truly my happy place 🙏🏻

[@petrick323]

I think it should be noted that US white bread has a lot more added sugar than is allowed in the EU. So I think that's where the idea that white bread is unhealthy comes from.

[@yallik154]

This is my favorite video from you so far. Lot of great ideas, really digging in on the basics, love that.

[@ShivSilverhawk]

Your videos have better production quality than most Hollywood blockbusters!

[@Boyetto-san]

The health problem isn't just because refined white flour has no nutrients. It's that the bran and other parts of whole wheat help make you feel full sooner. Refined carbohydrates encourage you to basically keep stuffing your face with them, so you end up taking up a lot of excess calories from carbohydrates which the body further processes into a lot of sugar. That's where the health problems really start with white bread.

[@umka7536]

Rye bread is not better. Check glycemic index of all breads. They are all almost sugar.

[@davidfence6939]

And that's you not having self-control. Easier to blame food than accept responsibility for your own choices

[@jaminwaite3867]

@@davidfence6939 refined foods hijack the brain like drugs. It’s like promoting and giving people drigs and expecting them to not get addicted. Willpower doesn’t last long for most people.

[@crazygandalfwithweed1180]

@@davidfence6939 if you rely on * willpower* blindly, youll rabbit hole yourself into many addictions you dont have a control in so gl!

[@TheSlavChef]

Oh yeah! I've been waiting for that since last week! Thanks, Andong and greetings to the crew!

[@deytims]

„There’s no excuse to not use crunchy peanutbutter“ Well, gotta give that news to my allergy xD

[@mynameisandong]

to be fair smooth peanut butter wont be much better :)

[@4dultw1thj0b]

Is almond butter good?

[@Thuazabi]

@@4dultw1thj0bDefinitely, though just like any other kind of food, it's going to depend on the quality of the product you make or buy. Also, keep in mind that it's a slightly different taste compared to peanut butter, though by no means worse.

[@jdniedner]

Crunchy? Crunchy?! My sensibilities! I'm on team smooth, 100%

[@trublgrl]

You're on team idiot. _(Just joking, but we have to keep this rivalry going somehow.)_

[@jdniedner]

@@trublgrl your choice of spread lacks refinement, literally they left chunks in it.

[@trublgrl]

@@jdniedner I'm in the unenviable position where I can't argue with your logic, so I must revert to factionalism and vitriol. "Your peanerbudder stinks!"

[@jdniedner]

@@trublgrl I can hear you crunching from across the room, there can be no peace (and quiet) as long as there's crunchy peanut butter.

[@trublgrl]

@@jdniedner The only peace you will find is the delicious peaces of crumbly peanuts if you repent and choose chunky.

[@kritibansal740]

I dunno about caraway seeds but I have seen fennel seeds being used for sweet stuff, mainly fried items. It provides a lovely fresh flavour.

[@AntoniusTyas]

D'arbo fruit preserves! That thing is my dad's favourite for breakfast. Especially the apricot or marmalade ones.

[@K-ch4n]

Ok idk how you've done this, but I couldn't find whole grain sandwich bread anywhere this week so *this is perfect timing*! Thank you!

[@LyleKN]

Andong, when I saw you were going to attempt to make a healthier version of sandwich bread, (I had already previously watched your sandwich bread video) I had absolute confidence in you and it looks like you nailed it! I'll have to try this one for myself. And you're a man after my own heart. Just about everyone I know only buys creamy peanut peanut butter, but in my personal opinion chunky peanut butter is the only way to go! I fact, when it's available, I buy super chunky peanut butter. You rock!!! Love you, love your videos! 👍💖

[@mynameisandong]

Chunky gang! always knew you‘re a man of good taste!! 😁

[@spider1g5]

I've tried this recipe twice, both times the bread was dense and thick, not anywhere near the soft pillow you want for sandwich bread. Yesterday I decided not to strain out the water from my seed mix- huge difference! Now the loaves are soft and spongy, I didn't add any white flour to the mix; instead I kneaded the dough in white flour and it still came out amazing!

[@MarionMakarewicz]

Quinoa has saponins on the surface that contribute to slime too. Mostly removed, but still is there. Great video as usual.

[@popefacto5945]

One of my favorite PB&J breads is seeded (caraway) light rye. The first time was because it was all I had in the house. Now I do it pretty regularly.

[@silog21]

This looks amazing!!

[@christina1wilson]

I'd love to see the sourdough version--even if the process takes 3 days!

[@TodayTestfbsfbsfbs]

you dont need as much time with sourdough, in germany we have someone called the detmolder sourdough and its actually takes about 16 hrs to be ready to use. Nearly no bread at least in germany needs more than one day and we have a lot of different breads actually there are about 2000 registered breads in the official handcraft book of bakers. Breads with white flour are even faster with an lievitro madre(italian sourdough) or an french sourdough you can make your bread on the same day.

[@ElizabethBattle]

Yes, me too!

[@hawks9142]

Chain baker has a video about how to convert any bread recipe to sourdough

[@OperaTidhar]

Wow, so yummy, lecker in German... I made this recipe with spelt flour and it is super! Thanks for clear and easy to follow instructions ! The fennel and caraway seeds really work amazingly well.

[@fahimhussain779]

man you could have used that seed soaked water for the hydration of the dough. but still a great recipe kudos! love your style of making videos........

[@ivotitzin8565]

Great work, thanks!

[@aselus]

hmm usually i'll just use 100% hydration, sourdough starter(50/50 rye/einkorn, 100% hydration), 100% einkorn flower(home milled), honey/olive oil/salt for making a sandwhich style loaf in a clay or silicone bread pan. That ends up giving me a decent texture, no need for white flour in that case, and can be adjusted to be more like black bread or more like white bread with additives. Though i know einkorn is hard to come by. (einkorns protein structure makes for a softer bread imho)

[@islanzadi1]

Nice to see that his kichen is pretty standardy studentkitchen. The setup on the Tastingtable and the workarea are beautiful👌

[@LucyRoseLuna]

I have never baked bread in my life, but I think this recipe will be the first one

[@lydialady5275]

Yum! I love the caraway and fennel in it! When you said raspberry rhubarb jam, I instantly thought almond butter, but, the peanut butter would be interesting. Of course, I make my rye bread with caraway and onion, and then spread on a layer of blackberry jam, so healthy and different just work, and somehow, the seeds and spice just need stronger jam beyond strawberry or grape, so I'm going to try this. Thank you!

[@davidfence6939]

Recipe is still high carb for daily intake. Nearly 50g of carbs a slice if you get 14 slices out of the loaf. Don't really want super low carb, but standard white is around 12-14g a slice.

[@Freaky0Nina]

Those are healthy carbs that will make you feel full sooner + keep you full for a longer amount of time. Germans eat bread like this everday often multiple times a day. + you get some nutrients you need anyway on a daily basis.

[@50Caldemigod]

Toasted Pumpernickel fluffer nutters are absolutely amazing.

[@TomReinerDE]

LOVED the reference to Papa Weissman. 🥰

[@tob34]

For the sourdough version just swap out the yeast with a 50/50/50 mixture of s.d. starter, flour and water and give it a day more time at a cool place. I made it a few times now and it works perfectly. Also you can go 100% spelt flour if you are concerned about weat consumption.

[@kyoko167]

Thank you very much for choosing yeast. Here where I live, the sourdough doesn't exist and making one in my house is basically impossible (too much humid, temperature very varying at home)

[@ThurstonCyclist]

I recognize that jar. I used to live in Austria and the D'Arbo jams are my favorite in the world.

[@nickjoeb]

Can't wait to try it! I would like more cling film alternates too.

[@DylanNeu]

Love the sweet & savory combo of wheat bread and PBJ. I highly recommend the similarly sweet & savory everything bagel with peanut butter and banana. One of my favorite breakfasts! The extra texture and flavor from the everything seasoning goes great with the salt and fat from the nut butter and sweetness and lightness of the banana.

[@RemiDobbs]

I live in Rochester which is in Upstate NY, which is already known for a lot of organic farming but Rochester in particular was kind of the breadbasket before the great plains states really exploded, and with a ton of German immigrants at the time there's a bread culture here that leans a lot on a lot of like, all purpose rye breads like hunter's rye (which I've only ever heard about connected to Western NY but I imagine must be a German thing: rye with dried fruit and sunflower seeds). Would love to see some of your favorite ryes since it's an Eastern European and German specialty

[@callitags]

Your videos are so informative and fun! Also, I really enjoy the sound of your voice :-)

[@ashnorton4465]

The best thing to do with PB&J is to wrap it up and place it in the fridge for a few hours after assembly. The crystallization of the peanut butter along with the jelly is purely 😗👌

[@Anesthesia069]

I've been meaning to try another tin bread. It will be completely different as I have some ingredients to use up, but this has at least kicked me towards giving it a go!

[@MrStefancraft]

You can use boiled potatoes instead of a tanzhong to trap moisture in the finished loaf.

[@vancevehrs5601]

I like toasting my bread. For about 20 years I had toasted pb&j sandwiches for breakfast because it was fast and not cereal. I don't plan on having one ever again... But toasting makes for a nicely warm and slightly crunchie sandwich of any kind. I think it helps the bread be better.

[@S3lvah]

What if you minced or ground up the seeds to try and bring the texture closer to white bread - how would the fine / powdery seeds affect the texture, and would the increased surface area of the seed matter affect the flavor too much?

[@ToffibaerCookie]

Maybe you should try making one of these "no-flour seed breads". It also uses the flaxseeds and Psyllium husks (Flohsamenschalen) to bind it all together

[@aliencat11]

I have to try this!!

[@nourmezher4129]

There is a do nothing bread, which requires some sourdough starter, and u can use it with any flour of choice, and the texture comes out really nice!!! And isn't super soft so it holds up to the sliced white bread!! 😃

[@Adniwhack]

this is cool, my mother made start fruit Jam, and I might make some bread too!!!!

[@TazTheDevil889]

Okay, mit der Zusammenstellung haste mich gecatcht :D Muss das wohl auch mal versuchen. Sieht auf jeden fall Mega aus.

[@niguriani]

Hey Andong, it's guys! Love your content!

[@FaerieDust]

I've been loving whole grain bread lately - not the store bought stuff, I'm always a bit sad when I eat that stuff, but homemade is awesome. Definitely going to give this a try!

[@pH15cHy]

Thanks for the recipe! Already making sourdough bread this weekend, but I think I have everything to make this too.

[@lukasoitzl133]

Schon beim Intro hab ich mich gefreut. Darbo Marmelade aus meiner Heimat. Der Herr hat guten Geschmack. Die machen meiner Meinung nach die besten Marmeladen.

[@floydblandston108]

I make a simple, easy slicing 'bread machine' sandwich bread using 2 parts best quality whole wheat flour, 1 part all purpose white, and 1 part de-fatted Soy flour, then yeast, sugar, oil, water. Tastes great (especially toasted), runs about 20% protein, high fiber, and pairs beautifully with all the traditional sandwich fillings- no grilled cheese or French toast though. Getting the moisture level and oil content of the dough right is critical to finishing with a nice texture- the difference between 'dry and crumbly' and 'soggy' takes some trial and error (your particular flour will play a big part in this), but once you find that sweet spot, fresh bread daily takes less time than making coffee! : )

[@gpalmerify]

I like milling and baking my own bread. It's rare that I make anything but 100% whole wheat. Some things to consider: Try toasting your bread to see how it's flavor changes and adjust your recipe. Try using a powerful machine to mill your grain (a great US manufacturer is VitaMix) my favorite mill is to grind to a powder. Experiment with alternate sweetners (I love using Sorghum). If you have access to wheat berries try using more than a single type e.g. hard red, soft white, hard white, etc.

[@floydblandston108]

I bought some soft white wheat flour- it made my bread smell like breakfast cerial! : D

[@lujadosyning]

I would have done a wet grind on the soaked seeds and an ultrafine grind in the flour. Together you could get a uniformly soft texture.

[@Getpojke]

Nice bread recipe and I like your technique for moisture retention in the bread; healthy & clever. Started to get back into making my own bread this year after a hiatus of a couple of years. Its so satisfying. How does your bread toast up? Hard to beat a few slices of hot buttered toast when you're hungry. I used to have a big industrial Dualit 8 slice toaster for when I came back from the pub. That smell of toasting bread then watching the butter melt into it, heaven. Oh another tip if you're slicing bread with a knife. Turn it on its shortest side when slicing, it cuts better and wont tear, even when slicing it thinly.

[@FabianSerlik]

I see Lidl all over the place! Loving it!!

[@petouser]

I left Germany in December, but I miss my good-old Weltmeisterbrot with various kinds of seeds and grains. And I can barely make bread here since I just have a oven toaster with terrible heat distribution.

[@Petrol85]

I'm definitely going to try this, but the premise is flawed: The perfect bread for a PB&J is already available. It's "bruin tijgerbrood" from the Netherlands. Yes, it is not german, and Lidl&co do not have it, but it's available from some larger chains in germany. Also, of course, use Dutch PB.

[@jezzarisky]

I don't know what sliced bread options are in Germany, but there are a few whole wheat, and multi-grain bread loaf options in grocery stores around me in the US. Not as healthy, like the loaf I have currently is mainly whole wheat flour, cane sugar, and water, with minor amounts of things like yeast, oats, and citric acid. Still, loved the video, looks like an interesting flavored loaf with all of those seeds in there.

[@timseguine2]

One way you might try to make the bread have a smoother texture is by adding a small amount of lecithin. Or if people find that objectionable, a few egg yolks.

[@mrhappyfoot]

looks good, my brown bread never rises as well so definitely trying the cooked flour method

[@FaceTubeU]

A little more expensive, but worth it, is to use chia seeds instead of flax. They hold moisture better and offer just the same level of Omega-3s as flax without the phytoestrogens. They are also more heat stable, but besides all that, they impart a nice flavour that would complement the heartiness of this bread.

[@srpskihayk]

My experience with the tangzhong method is that the flour and water come from the total amounts in the recipe [i.e. if the recipe calls for 500g of flour, then the TZ flour comes out of that, say, 5g. And if using 75% hydration, then the 25g of water comes from the 375g] is that the case here? The white flour is almost a necessity when working with 100% whole wheat flour. Better gluten structure. If you do not want white flour, then a few tablespoons of Vital Wheat Gluten will do the trick. But to me, that makes it more cakey and spongey. Pro tip, if you allow the dough to slow rise in the fridge for a day or so, it will develop a deeper flavor profile. All the same, it looks like a great recipe. Being 50% slav, I would have to add some espresso or cocoa powder to give it that black bread, uh, feel.

[@CF23583]

Dear Andong, I really like your channel and particularly your street-food recipes. The only dish I've been missing so far is a Andong version of Hungarian Langos....

[@anshuaggarwal9847]

Nice recipe.. must try..

[@woosix7735]

white bread has a high glycemic index because it has the fibers removed, that's primarily why it has reputation of being unhealthy

[@trutoduto3346]

Can you do Seitan? I would love to see what you can do with it.

[@chiblast100x]

9:24 Love that he called out Joshua Weissman. 5:35 Wish he'd called out Adam Ragusea. 11:37 Yeah, that's why several years back I switched to making PB&Js on a good rye or pumpernickel when possible. On paper it seems a wee odd, but in practice it's amazing.

[@diedoris387]

8:20 Am I the only one who think that this looks damn satisfying? 😍

[@nostressyjessie]

"There is NO EXCUSE not to use crunchy Peanut Butter." Yeah, rub it in. I have wisdom teeth that impacted my molars and broke them off. I love crunchy peanut butter, dental pain is definitely a valid excuse to avoid certain foods.

[@MartinAhlman]

You should try that bread with Swedish "messmör" or Norwegian "brunost"! Perfect for your bread, please try it, you won't regret it.

[@tryingtosomething]

Straight up facts.

[@MartinAhlman]

@@tryingtosomething We both know the truth!

[@taejaskudva2543]

So then, what is the substitution if you want to use starter instead of instant yeast?

[@philipohmes9395]

I will add this concept to my bread making rotations. It seems that most of the seeds and whole grains one need to get, are from some Health Food Store or Reform Haus? The dough seems rather wet as it is being molded and put into the baking pan. Is this because the whole grains will have extra moisture to cook through as the bread dough formula bakes in the oven? Are there any needed adjustments for people living in high altitude areas over, 1.500 meters? What I like especially about this bread formula is that it combines, seeds and grains to give a better essential amino acid profile, especially if one adds legumes as part of the sandwich filling.

[@vitormk760]

what would you change in the recipe if you were using a sourdough starter instead of baker’s yeast?

[@theresa5059]

Looks amazing! 😋 I want to try this with ham and avocado. ☺️

[@jdkgcp]

I agree with just making a PB&J to test your bread.... because even if your bread sucks you'll still have a delicious PB&J sandwich either way. Kind of like the expression that "even average pizza is still good pizza"....or something like that.

[@NygaardBushcraft]

For a diabetic like myself, white bread, pasta, polished rice and potatoes is a no-no. only bread i eat in very small amounts is dark rye bread (dunkles roggenbrot / темный ржаной хлеб), but I can enjoy your videos to the fullest :)

[@octogirl555]

A babysitter toasted a PBJ for me before assembling, and now I can now never go back. All those squishy, sweet sauces need the crunch

[@Yafama]

Andong in our household whenever we have a dough to rise we use plastic bags or normal bags so that’s a good reuse tactic