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

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

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 !😊

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

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!

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.

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

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

I've gotta try this!

Beautiful

I’ve got to try this. Thanks!

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!

Looks amazing. I will definitely try making it❤

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

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

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 👍

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

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).

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?

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

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.

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?

😊

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.

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?

Dude! How is it living in crazy Denmark?

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

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

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.