OMG ❤❤ I forgot how much I enjoy watching Sune make bread!! Time to get a pressure cooker. 😂 Thanks Sune

5:45 High pressure RAISES boiling point (reason for using a pressure cooker) Grain in jar keeps boiling because the oil in the grain was super heated in pressure cooker so the grain in jar (little clips don't really make it air tight) is boiling at normal pressure from heat of hot oil in berries. Enjoyed video !😊

@Foodgeek

27 күн бұрын

That is correct. Not sure what I was thinking 🤣

@TEDodd

24 күн бұрын

Even without grain/oil in the jar the contents will keep boiling. Remove canned vegetables (beans, corn, carrots, etc) when the pressure drops after processing (up to 85 minutes at 15 psi) and the liquid boils until the jars cool. The interior of the pressure cooker has cooled and no longer under pressure, but the contents of the jar have not cooled yet.

So good that you are back here teaching and experimenting new recipes 😋 😍

fascinating! i've never heard of caramelized grain, and now i need to try this. Thanks, Sune!

@Foodgeek

18 күн бұрын

Like me. Anything that has sugars in it can caramelize, which I guess can be surprising when it's somewhere it's not usually used :D

Hi Sune, I caramelized the grains yesterday and I'm mixing the dough today for one loaf. Based on your total dough weight of 1821, I assumed that the weight of the caramelized grains you used was 421 (60%). I needed this weight because I used khorasan kernels and I wound up with massive amount which would have been impossible to incorporate. Looking forward to enjoying this loaf!

@Foodgeek

14 күн бұрын

I hope you'll love it 😁

Can't wait to try it! As always, thank you!

Thank you for sharing this! Can’t wait to try this out! Once again a video that brings inspiration and knowledge 🙏

@Foodgeek

27 күн бұрын

Thank you Walter ❤️

I’ve got to try this. Thanks!

Beautiful

I've gotta try this!

I’m definitely inspired to try this. Thanks for the video. Have you tried the method without the addition of butter and sugar? I wonder if there would still be flavor benefits.

@Foodgeek

24 күн бұрын

I didn't try without the butter, but the sugar definitely adds something. Several people here say to malt the grain first, to get a higher sugar content, so that may be a way :)

Looks amazing. I will definitely try making it❤

Oh this looks so very interesting. Don't have any pressure cookware, but will try this anyway 😊

Have you tried roasting the grains in a pan and then cooking them in water + salt before adding to the dough? The roasted flavour is amazing. I wonder how it compares to this recipe!

@Foodgeek

24 күн бұрын

I haven't tried, but it sounds amazing 🤤🤤

Boiling water in a sealed glass jar without a pressure release valve is an accident waiting to happen. The bread looks fantastic, thoiugh.

@Foodgeek

24 күн бұрын

The weck jar doesn't seal 100% and the rubber seal works as a valve. It will let over pressure out, but not let anything in, so if this was a low-pressure experiment, the jar would possibly implode. It is fine here :)

Looks really yummy. Can you do this with barley or rye or does it have to be some kind of wheat?

@Foodgeek

26 күн бұрын

It can be done with any grain or even seeds 😄

Does the pressure cooker really save much time? Given how long they take to heat up and cool down it seems doubtful. And the higher temp at 15psi (257°F) will caramelize fructose but not the other sugars (they need ~320°F).

I will try it soon. What about sprouting the grains before the first cooking?

Now thay I've seen thay you have a pressure cooker, what about home made Dulce de leche used in some kind of brioche recipe?

The color of the crust looks just gorgeous. Can't wait to try this technique. By the way, every time I see you spreading so much butter I get a stroke 😮, although I know is delicious that way. Also with EVOO and a pinch of salt should go wonderfully well, or just anything else for sure... Thanks so much 👍

@barrychambers4047

27 күн бұрын

I have a cardiac event!

@TEDodd

26 күн бұрын

Butter isn't that bad. We were all lied too. It's better than margarine too.

@Foodgeek

26 күн бұрын

Yes, I agree. My cholesterol number seems to agree 🤣

@Foodgeek

26 күн бұрын

Thank you, @cheskog 😁

@domenicomonteleone3055

25 күн бұрын

​@@FoodgeekSune Yessssss absolutely 💯 delicious the colur of the crust is amazing and you 👀 the grain the Video 📹 was excellent hi 👋 from 🇨🇦 much respect for to you Sune 😊😊😊😊😊

😊

Have you used ALL the caramelized grain in one loaf of bread? I made my boiled grains using einkorn and it looks roughly 3 times more than what you mix in the bread. I would have a really hard time incorporating all of it.

Yummy! Question: when using grains with the simple regular methods, what is the benefit of soaking them overnight? I've been adding grains straight from the bag into my flour/water/salt mix and I've never had any issue, and I assumed that the grains were kinda soaking in the mixture anyway. I compensate by adding a bit more water as I would otherwise, to account for the addition of the grains and their absorption abilities. But does soaking beforehand add anything?

@Foodgeek

26 күн бұрын

The soaking makes them softer, but the al dente cooking makes them even softer 😊 It certainly makes a difference what grain you are using 😁

@tom-cooks

26 күн бұрын

@@Foodgeek Cool thanks! Well I guess I don't mind them on the more crunchy side of things haha

Does the melted butter have any effect at all? It will naturally float to the top, and to me (from what I see in the video) the butter doesn’t infuse the grain at all.

@Foodgeek

24 күн бұрын

The melted butter browns and leaves this irrisitable nutty smell and taste :)

This looks awesome and a great reason to get a pressure cooker or InstaPot. The link to the recipe however seems to go to your standard Open Crumb Sourdough Bread and not this bread.

@TEDodd

26 күн бұрын

InstaPot is a pressure cooker. Just goofy marketing.

@mikewurlitzer5217

26 күн бұрын

@@TEDodd Sounds like you have an ax to grind as, while I have no need for ALL the features offered by an Instapot with temp, time, recipe, controls to say it is the same as pressure cooker, is highly inaccurate. Your response sure does not address the issue of the recipe link error which as of this time still links to the wrong recipe.

Dude! How is it living in crazy Denmark?

@Foodgeek

26 күн бұрын

It's crazy, they banned the spicy noodles 😭

Hi, Sune, 2 questions. 1. Why do you say the grain will keep up to 3 days? It's just been pasteurized and sealed. Does something happen to it chemically? 2. The gloves in your link are unavailable. I wanted to share them with someone but couldn't. Do you maybe have an alternative link?

@Foodgeek

11 күн бұрын

1. It'll probably last longer, but I just want to ensure I don't pass on dangerous or unhealthy information. 2. I've updated the link.

@IlyaSurdin

11 күн бұрын

@@Foodgeek thanks

I made the grains... They came out slightly sweet, which i dont particularly liked, and i think i prefer my bread without them. Besides, im concerned about the unnecessary extra fat and sugar.

The pressure inside is low, this lowering the boiling point 🤓

The recipe link leads to the wrong recipe. Thank you.

@Foodgeek

24 күн бұрын

That's weird. It works for me. What recipe do you end up at? Can you please post the link for me? :)

Your partner? What do you mean? Are you talking about an alien, or a clamp fish, or a warm? Could you be more specific? I have learned a lot from you, though. Thank you for that.

@Foodgeek

26 күн бұрын

It's my (legal) alien fiancée 🤣