Please try this bread lightly toasted with cream cheese and thinly sliced raw onion on top - SO GOOD. This bread is shelf stable because it is baked at very high temps and vacuum sealed shortly after. It is essentially canned bread but in plastic instead. Very nutritious and preservative free.
@joe-uc2bx it is baked at a low temperature for 8 up til 15 hours.. due to this it has a low moisture content which helps to preserve it better.. and I suspect this kind has a preservative in it to prolong its shelf life.
It’s really good. I’ve been eating it for a couple of years, usually for my turkey sandwich. I don’t toast it or anything, just right out of the package
I love how much Emmy has this awe and wonder for cuisine. And the pure gratitude she expresses when trying something new it truly a delight. Thank you Emmy for reminding me to savour such lovely moments and approach life with curiosity, especially when things get tough. Love you forever. ❤
I've always been a big fan of how respectful she is of the different regional "quirky" foods, even when she doesn't like them. She has this wonderful vocabulary to describe flavor, texture, and aroma. Emmy, I can honestly say that you have been the most welcome distraction from the dumpster fire that is our world today. Thanks.
We use this as a base for open face sandwiches of all kinds. - With pâté or liverwurst topped with lettuce or other greens. - With butter and cheese topped with sliced cucumber or radish. - With cottage cheese and sliced fresh fruit and honey.
Hi, German here. Yes, I know of the Mestemacher company as they provide a lot of these styles of Vollkornbrot / whole grain bread (that's the literal word by word translation) to many grocery store chains here in Germany. No, the grains aren't ground, but allowed to malt to a very early stage of germination, then the germination is stopped (usually with heat). This allows the grains to transmute some of the simple sugars stored in the kernel to be transformed into more healthy components. The malting process is what gives the bread at least part of its flavor profile. Many of these styles of bread are baked in a high pressure convection oven for a very long time, at very high humidity, but at fairly low temperatures (comparatively). This kills off almost any bacterial and mycological contaminants, making them get a reeeeeeally long shelf life IF either baked already inside the packaging (these are often a round sealed tin), or immediately packaged under a very clean CO2 atmosphere. The 'expiration' date is also only a suggestion; they often last for months, maybe even YEARS longer if stored unopened, dry, cool (but not cold), and in the dark. Do not allow perspiration/condensation to build up inside the packaging due to heat changes. The expiration date is mandated as a minimum date by law (at least in Germany). BUT very, very important: those breads (from Mestemacher, or other brands with similar production techniques) last very long ONLY if you keep them out of direct light, AND sealed. As soon as the packaging is opened once in normal atmospheres, the bacteria and fungi carried in everyday air will have a field day on the almost completely bacteria free surface of that bread. There is NO bacterial or fungal competition on these breads, so anything introduced via the air will spread IMMEDIATELY and unhindered on the surface. No matter how clean you believe your house to be; this bread is a good indicator how much is still floating around everywhere. Sorry for all germophobes to increase your phobia; that's just the way it is. But at least it is a very healthy bacteriological surface in the first few hours after opening; so that might help. These styles of bread are meant to be consumed within three days MAX after opening. Don't think that they will last for weeks like Wonderbread; these breads are usually free of ANY preservatives or other additives. Three days after opening you can be pretty certain that the surface is already covered with non-dangerous levels of bacteria and fungi still undetectable to the naked eye. After a week the molds are going to have a visible party on anything unconsumed of that loaf. All this assumes that the company didn't change the recipe and ingredient list for the North American market. Which would be a shame as they market themselves as extremely eco-friendly, and highly conscious of the ingredient sourcing as well.
@@ddhu5396 Yes, probably. That should work. But I am not certain if the style of bread lends itsself well to being frozen. While it is a fairly dense bread it is also quite crumbly. I don't know how it would react to being frozen and then toasted again. The relatively high moisture content might cause the individual kernels to expand and cause it to break apart. It might be worth a test.
I never liked caviar at all, actually thought I hated it until I went to an event where caviar was on one of the hors d'oeuvres that were being offered. The caviar was being served on toasted bread rounds with egg salad topped with the caviar. That combination of flavors was delicious. I was really happy I'd decided to try it. After I told my friend, who had hosted the event, how much I enjoyed those particular hors d'oeuvres she had them at the next luncheon I was invited too and insisted I have more than one. She was a sweet lady. Anyway, you should try egg salad and caviar on toast someday, I think it's delicious..
Emmy I alway enjoy her reactions and descriptions of the foods and textures but honestly this is the first time she has successfully made me jealous of what she was eating 😹
We were pretty poor growing up, but a local grocery sold a cream cheese and caviar roll (literally just those 2 ingredients) for a more reasonable price, and mom wanted us girls to know what caviar tasted like. I loved it. IDK exactly what kind of caviar they used - it was tiny and red, I think Romanoff brand? - but for this girl who is all about the texture of foods, it was delightful. None of the groceries around me now have fish caviar, they only have some sort of vegetable faux caviar.
Never had the fitness bread version, i love the sunflower seed one. You can find it at ocean state job lot. Favorite combination is butter, cheese and tomato or cucumber slices. Little salt and pepper on the tomato 😋
I got hooked on the fitness bread when I lived in Germany as a kid. The bread, Laughing Cow cheese and tomato soup was a favorite treat! It’s so funny when TikTokers “discover” foods that have been around for decades (or centuries).
I grew up eating that for lunch as open face sandwiches. As an adult living in the US I bake it myself and we now eat it for dinner with what ever you would like on it. Try an avocado, egg, tomato what ever on it. It keeps you full and it has a lot of fibers.
Russians typically eat this type of bread or a similar brown bread on a daily basis… but for special occasions, when we have caviar or roe and butter on bread, we eat white bread
You should try crepes with salmon caviar :) you also can dip it in clarified butter or sour cream. It's like traditional Russian dish :) And bread+butter+caviar is just a classic combination for us
I agree. Emmy could easily get some great Vermont butter shipped to her for much less. I live in the south coast of MA and my parents order Vermont cheese and maple syrup from time to time.
Store it in the fridge after opening it otherwise it goes 'off' quickly.. The long shelf live is due to the vacuum seal, preservatives and a extremely low and slow cooking method which lowers the moisture content. I have tried it myself and takes about 10 to 15 hours. But that was more the traditional Dutch/frysian rye or pumpernickel bread. The dutch eat it with (butter) bacon or speck as a side of a traditional split pea soup. 😋 I love to eat it with aged cheese and apple spread (appelstroop).. and my grandpa would eat it with butter and sugar!
@@mikieanthony777 Probably the price but honestly I'm not sure if there is any reason other than that. Grew up on the cheap one, never saw someone buying the expensive one (for Easter specifically) I just know we prefer the small black caviar for buns over the bigger orange ones.
@@mikieanthony777 I think that only goes for true caviar (from sturgeons). The cheap stuff from the supermarket is often from other fish. The small black one I get from the supermarket is usually from lumpfish or something.
I have a list like that and a classic cocktail list as well. I'm excited cause I'm meeting an friend for brunch in a few days and I'm going to get to scratch Bloody Mary off my drink list. 😄
That bread sounds just like the kind my grandmother made, although she didn't use as much whole grain in hers. The taste & texture sounds identical, & it was best served toasted too.
When I was an exchange student, I horrified my host family by eating nutella on it. They had a rye version of this bread, a bit sour, so I see why they were suspicious. Definitely use great butter! I don't like caviar but anything salty with that butter is a win, salami or cheese. A creamy cheese with blueberries and a hit of salt is great. This bread is pretty good for diabetics, relatively speaking, and there's a half dozen kinds, I've found them at Whole Foods.
In the Netherlands it’s called Roggabrood, it is a steamed bread, depending on the type of grain used it has different names but Roggabrood means Rye-bread. Heavy and dense going in and out! 😅
I remember as a kid eating similar bread (rye bread in my case) and with “Rollmops” (pickled herring)- and I think some sort of cream cheese mixture as well it’s so yummy!
Fitness bread reminds me of ruisleipä (Finnish rye bread). When I lived there, I made many sandwiches with lettuce, ham, tomatoes, cucumber (cut long), cheese, mayo and mustard. The fitness bread works beautifully for that kind of sandwich.
My very first time having caviar, was when I kive in the Soviet Union back in 1988 to 1990. My host Mom prepared caviar toast and sweet cream butter for breakfast every morning. It was so delicious Ovong abroad truly opened my eyes to cultures, and I've been an explorer ever since Thank you so much for sharing this ❤❤❤
I used to get that bread (same brand) every once in a while when I worked at World Market a decade ago (they carried it.) I liked it for an open face sandwich, lightly toasted and topped with crisp romaine, sliced hard-boiled egg, tomato, and a bit of cheddar. (I'm sure others would be like, "use soft-boiled" or "use poached eggs" but I just can't - I need my yolks fully cooked due to my texture issues.) Mestemacher makes other types of bread too - I liked the sunflower seed one.
Boy am I jealous for you! How wonderful! I love cultured butter. It makes it so decadent. I would love all of this of the roe too! What a great time. I want to get that butter so much.
In Italy in the 80s and 90s caviar was really on trend and it was easily accessible for anybody in supermarkets and such. I was born in 1992 and I remember distinctly that when I was little I would ask my dad to buy me the orange caviar to eat on white bread (no crusts) with butter. I don’t even know if they still sell it now. I should look around. Thanks for the memory, Emmy! Sorry for my English
I prefer the Protein bread or "Eiweiß Brot" in Germany over Fitness bread which can come under different names depending what grain and seeds are used. And yes these is a difference, protein bread feels more like a "real" bread, soft texture and tastes better in my opinion, mild bread flavor, also it has a shorter shelf life because it's usually not vacuumed. So if you're here in Germany or Europe try having protein bread if you didn't like the gummy hard to chew texture and specific taste of fitness bread, it's equally good for you, tastes better and rich in protein!
I call hat pumpernickel, love it toasted with butter or cold with butter, lettuce, tomato, grated carrot, cottage cheese and salad cress (had it in a cafe once and they called it a bedford slim)
We have this in Norway (sometimes even by the name Pumpernickel which is decidedly not a Norwegian word, other times by the name "fullkornbrød" which you can probably guess the meaning of). It's not super common to see people eating it, but you can buy it anywhere. My dad was the one who gave it to me as a kid which gave me a liking for it and I still buy it occasionally. The taste is quite strong and doesn't go with everything (IMO), but it's really good with cheese. The long shelf life means that, if my bread is moldy or dry and gross, and I have some of this laying around, I can still have breakfast without needing to go to the grocery store first thing in the morning. I've never thought of toasting it, I thought it might not toast well because of how dense it is, I'll have to give that a try.
I've had this bread in whole spelt, and although it's really dense it's delicious. It has a sweet, nutty taste and chewy texture. (Traditionally caviar is served on toasted rye cocktail bread, no? This type probably works as well.)
I'm not sure if there's a traditional way of serving caviar, but in Russia and large parts of Europe a blini (small buckwheat pancake) is commonly used
We had this bread when I was little (30 plus years ago). My mom is German and they've just changed up the packaging to say fitness bread 😅 Tik tok. The worst social media platform lol. Anyhow it's also good an incredible texture that I really like from the density. My go to is butter and nutella!
Dense, damp and tangy bread, yeah that's spot on. I grabbed it thinking it was regular whole wheat bread my first week as an exchange student in Sweden and spent the next 5 days convincing myself I liked it before I finally ran out 😂
I love all things seafood, except raw oysters. I've had a total of 2 of those, one with hot sauce the other without. I barely got them down. I also grew up fishing and just can't get past the idea of what caviar is. So to all of you who love it, take delight in knowing you'll be able to have my share.
Kia Ora from New Zealand! Our honey is really really nice. I use it in clinic for wound care on animals. Just so you know, Emmy. Keep it in the pantry. If it crystallizes just put it in a bowl of warm water to melt it and give it a mix. As long as nothing contaminates the honey (water etc), it will last forever. We often will put a teaspoon of honey, a teaspoon of apple cider vinegar and a cup of warm water together and sip it slowly when we are sick! Does wonders for a sore throat. However, sadly, it's getting more and more expensive for us who live here because a lot of it is getting exported now, like our lamb.
@@BrilliantWhenYouGlowI hope you enjoy yourself!! It's coming into summer now so please remember some sunscreen as our sun is much stronger here. If you're going hiking or bush walking, please check signage if you need to wash your shoes before entering and exiting the paths. I hope you have fun! If you see this, are you going north or south? We have both humid and dry weather in such a small place so be prepared 😅
@@FoxiiGoGrr we are going north, initially we considered both but we only have two weeks. Thank you for the tips! especially for hiking, we probably will do a little of that! And I definitely will bring sunscreen!
Watching you try this I had the scene from Meg Ryan and Tom Hanks in You've Got Mail in my head. Where he greedily scrapes all the caviar onto his own plate...Meg Ryan is disGUSted and demands of him "What is that? What are you doing? What are you DOING! THAT. is a caviar GARNISH!"...As she scrapes it off his plate. You make it look delectable, Emmy.
In Denmark we toast the stale "rugbrød" if we can't get some fresh, and honestly, eating it with just butter is kinda... only for the poor. If you pass through Denmark you definitely should try some "smørrebrød" (literally meaning butted bread) but we ad an inch of meat and garnish to make it fancy.
Haha. Mestemacher bread is so popular in Germany. It goes well with strong cheese and fatty meats, usually open-face style. I hate it, but it’s a staple. So dense you could use it to build houses. Haha.
I’ve never had caviar, but I’ve always wanted to try it. It looks so delicious. My husband thinks I’m crazy for wanting it so badly. But I love everything from the sea ❤
Despite what Emmy says, there is a fishy taste that some people don’t like. I like the style with small, whole eggs, that pop in your mouth. Especially nice with a bubbly champagne or sparkling wine. Look for it at gourmet grocery stores around New Years.
A good place to start with roe is fresh lumpsucker/lumpfish roe (with blinis, creme fraiche and finely chopped red onion) - not very fishy, small and has a nice texture. I eat it A LOT when it's in season.
I just want to add that if you don't like caviar, perhaps you just had bad caviar. You don't want the kind they sell at the grocery store for $10. The really lovely caviar is expensive but delightful.
Or..maybe..they just dont like the taste or idea of it. We all have food that other people like that we dont. Idc if a pigs brain or lungs is from an expensive, exclusive store and cost 1m per kilogram, i just can’t eat brain or lungs, but i’d eat pig og chicken intestine that cost less than a $ skewered and grilled on a charcoal. It’s ok to not like some food, specially exotic ones.
It’s German bread. When I studied in the Netherlands, two hours from the German border, my German friend complained that the bread there could just be “smashed” and it was filled with air. I was super confused (well, it’s bread) until we went to visit her hometown and saw this kind of bread. It has to be sliced very thin and toasted, imho.
In germany this is just bread that you can have in your storage for when you forget to go to the bakery 😂 I never heard of a trend where this is something special, lol. I don't really like it, because it's kind of dense and dry. But it's healthy and topped with the right things, it's really ok to have. And it's great for camping or hiking. But with fancy things like caviar, I would've gone full german mode and take "Pumpernickel". This is a dark, almost black bread that tastes very strong and unique.
Please try this bread lightly toasted with cream cheese and thinly sliced raw onion on top - SO GOOD. This bread is shelf stable because it is baked at very high temps and vacuum sealed shortly after. It is essentially canned bread but in plastic instead. Very nutritious and preservative free.
I feel like pickled onion would make a good combo too
@joe-uc2bx it is baked at a low temperature for 8 up til 15 hours.. due to this it has a low moisture content which helps to preserve it better.. and I suspect this kind has a preservative in it to prolong its shelf life.
I may try it with some cream cheese and sprinkled with the 'Everything but the Bagel' seasoning mix from Trader Joe's I have on hand here.
How long does it last once opened?
It’s really good. I’ve been eating it for a couple of years, usually for my turkey sandwich. I don’t toast it or anything, just right out of the package
I just love the way Emmy describes food. Its almost like I'm in the room tasting it as well. No other youtuber is as descriptive!
I love how much Emmy has this awe and wonder for cuisine. And the pure gratitude she expresses when trying something new it truly a delight. Thank you Emmy for reminding me to savour such lovely moments and approach life with curiosity, especially when things get tough. Love you forever. ❤
I've always been a big fan of how respectful she is of the different regional "quirky" foods, even when she doesn't like them. She has this wonderful vocabulary to describe flavor, texture, and aroma.
Emmy, I can honestly say that you have been the most welcome distraction from the dumpster fire that is our world today. Thanks.
She’s so sweet and 🥰
We use this as a base for open face sandwiches of all kinds.
- With pâté or liverwurst topped with lettuce or other greens.
- With butter and cheese topped with sliced cucumber or radish.
- With cottage cheese and sliced fresh fruit and honey.
I love mine with pâté and fried crispy onions.
Some of that fancy butter and a drizzle of the fancy honey you're advertising would also be good!
Absolutely love this bread. Many wonderful memories of eating this bread with my Oma on our visits to Germany.
Hi, German here. Yes, I know of the Mestemacher company as they provide a lot of these styles of Vollkornbrot / whole grain bread (that's the literal word by word translation) to many grocery store chains here in Germany. No, the grains aren't ground, but allowed to malt to a very early stage of germination, then the germination is stopped (usually with heat). This allows the grains to transmute some of the simple sugars stored in the kernel to be transformed into more healthy components. The malting process is what gives the bread at least part of its flavor profile.
Many of these styles of bread are baked in a high pressure convection oven for a very long time, at very high humidity, but at fairly low temperatures (comparatively). This kills off almost any bacterial and mycological contaminants, making them get a reeeeeeally long shelf life IF either baked already inside the packaging (these are often a round sealed tin), or immediately packaged under a very clean CO2 atmosphere. The 'expiration' date is also only a suggestion; they often last for months, maybe even YEARS longer if stored unopened, dry, cool (but not cold), and in the dark. Do not allow perspiration/condensation to build up inside the packaging due to heat changes. The expiration date is mandated as a minimum date by law (at least in Germany).
BUT very, very important: those breads (from Mestemacher, or other brands with similar production techniques) last very long ONLY if you keep them out of direct light, AND sealed. As soon as the packaging is opened once in normal atmospheres, the bacteria and fungi carried in everyday air will have a field day on the almost completely bacteria free surface of that bread. There is NO bacterial or fungal competition on these breads, so anything introduced via the air will spread IMMEDIATELY and unhindered on the surface. No matter how clean you believe your house to be; this bread is a good indicator how much is still floating around everywhere.
Sorry for all germophobes to increase your phobia; that's just the way it is. But at least it is a very healthy bacteriological surface in the first few hours after opening; so that might help.
These styles of bread are meant to be consumed within three days MAX after opening. Don't think that they will last for weeks like Wonderbread; these breads are usually free of ANY preservatives or other additives. Three days after opening you can be pretty certain that the surface is already covered with non-dangerous levels of bacteria and fungi still undetectable to the naked eye. After a week the molds are going to have a visible party on anything unconsumed of that loaf.
All this assumes that the company didn't change the recipe and ingredient list for the North American market. Which would be a shame as they market themselves as extremely eco-friendly, and highly conscious of the ingredient sourcing as well.
What if you open it but keep it in the freezer and pull a piece out each time you want one? Will that extend the bread past the three day limit?
@@ddhu5396 Yes, probably. That should work.
But I am not certain if the style of bread lends itsself well to being frozen. While it is a fairly dense bread it is also quite crumbly. I don't know how it would react to being frozen and then toasted again. The relatively high moisture content might cause the individual kernels to expand and cause it to break apart. It might be worth a test.
I never liked caviar at all, actually thought I hated it until I went to an event where caviar was on one of the hors d'oeuvres that were being offered. The caviar was being served on toasted bread rounds with egg salad topped with the caviar. That combination of flavors was delicious. I was really happy I'd decided to try it. After I told my friend, who had hosted the event, how much I enjoyed those particular hors d'oeuvres she had them at the next luncheon I was invited too and insisted I have more than one. She was a sweet lady. Anyway, you should try egg salad and caviar on toast someday, I think it's delicious..
Emmy I alway enjoy her reactions and descriptions of the foods and textures but honestly this is the first time she has successfully made me jealous of what she was eating 😹
Weird that this is just now blowing up. I mean, dense whole grain bread has been a thing about forever. So good. Never had caviar with it though.
eh you know Americans they thought green cabbage was a new superfood that no one ever thought of before.
@@femstoraWHERE 😭😭 i love cabbage lmfao and im American
We were pretty poor growing up, but a local grocery sold a cream cheese and caviar roll (literally just those 2 ingredients) for a more reasonable price, and mom wanted us girls to know what caviar tasted like. I loved it. IDK exactly what kind of caviar they used - it was tiny and red, I think Romanoff brand? - but for this girl who is all about the texture of foods, it was delightful. None of the groceries around me now have fish caviar, they only have some sort of vegetable faux caviar.
Never had the fitness bread version, i love the sunflower seed one. You can find it at ocean state job lot.
Favorite combination is butter, cheese and tomato or cucumber slices. Little salt and pepper on the tomato 😋
Oh, that sound good.
@@CricketsBay not sure if you are a fan of liverwurst but that's good too with some spicy mustard
You have the greatest energy ❤ such an interesting food combo!
I got hooked on the fitness bread when I lived in Germany as a kid. The bread, Laughing Cow cheese and tomato soup was a favorite treat! It’s so funny when TikTokers “discover” foods that have been around for decades (or centuries).
That's no real cheese.
@@napoleonfeanor👎
I grew up eating that for lunch as open face sandwiches. As an adult living in the US I bake it myself and we now eat it for dinner with what ever you would like on it. Try an avocado, egg, tomato what ever on it. It keeps you full and it has a lot of fibers.
This whole episode giving me “Have you seen the price of food” anxiety. But, hey, if it’s your jam and you can afford it, rock on, rock on.❤❤❤
Russians typically eat this type of bread or a similar brown bread on a daily basis… but for special occasions, when we have caviar or roe and butter on bread, we eat white bread
You should try crepes with salmon caviar :) you also can dip it in clarified butter or sour cream. It's like traditional Russian dish :)
And bread+butter+caviar is just a classic combination for us
Caviar only comes from sturgeon salmon eggs aren't cavier
Vermont Cultured butter is great. It's not as amazing as artisan-made French cultured butter, but is very good, and It's local and not so expensive.
I agree. Emmy could easily get some great Vermont butter shipped to her for much less. I live in the south coast of MA and my parents order Vermont cheese and maple syrup from time to time.
This all looks amazing!! I can't get enough of that beautiful CRUNCH when you bite down lol!
Store it in the fridge after opening it otherwise it goes 'off' quickly.. The long shelf live is due to the vacuum seal, preservatives and a extremely low and slow cooking method which lowers the moisture content. I have tried it myself and takes about 10 to 15 hours. But that was more the traditional Dutch/frysian rye or pumpernickel bread.
The dutch eat it with (butter) bacon or speck as a side of a traditional split pea soup. 😋 I love to eat it with aged cheese and apple spread (appelstroop).. and my grandpa would eat it with butter and sugar!
G to definitely try the bread and European cultured butter! Your reaction upon. Iting in to it was so adorable.
I love this bread! It’s usually the only bread I have in the house. Great for avocado toast or with cream cheese and lox.
That bread looks like it has the best texture. Can def see how it would be good with some strong cheese or bougie butter
@@moon-moth1 I'm sure smoked fish and pickles go crazy with it too
I’ve seen this at Whole Foods and wondered about it! Thanks for featuring it.
Around Easter we eat (cheap 😅) caviar and hard boiled eggs on bread rolls, goes really well on this type of bread as well.
Why do you prefer cheap caviar ?
@@mikieanthony777 Probably the price but honestly I'm not sure if there is any reason other than that. Grew up on the cheap one, never saw someone buying the expensive one (for Easter specifically) I just know we prefer the small black caviar for buns over the bigger orange ones.
@@YukiMoonlight , I thought the red was the cheapest one
@@mikieanthony777 I think that only goes for true caviar (from sturgeons). The cheap stuff from the supermarket is often from other fish. The small black one I get from the supermarket is usually from lumpfish or something.
It’s fit’n ‘nis the bread in my mouth that ruined my figure 😅
Lmfaoo good one
hahaha
👏🏻👏🏻👏🏻👏🏻👏🏻🥂
Wow I bet you’re on the See food diet too.
Damn I came to the comments to see if anyone else had made this joke hahah
I’ve never had caviar before. It’s one of my food bucket lists! I did get to try steak tartare earlier this year, so that’s one food down!
I have a list like that and a classic cocktail list as well. I'm excited cause I'm meeting an friend for brunch in a few days and I'm going to get to scratch Bloody Mary off my drink list. 😄
Fantastic video, loved it and want to try all of it. Thanks, Emmy!
That bread sounds just like the kind my grandmother made, although she didn't use as much whole grain in hers. The taste & texture sounds identical, & it was best served toasted too.
The caviar remind me of those boba balls!! and orbeez balls!! as Emmy said :) great combo on the bread :)
When I was an exchange student, I horrified my host family by eating nutella on it. They had a rye version of this bread, a bit sour, so I see why they were suspicious. Definitely use great butter! I don't like caviar but anything salty with that butter is a win, salami or cheese. A creamy cheese with blueberries and a hit of salt is great.
This bread is pretty good for diabetics, relatively speaking, and there's a half dozen kinds, I've found them at Whole Foods.
In the Netherlands it’s called Roggabrood, it is a steamed bread, depending on the type of grain used it has different names but Roggabrood means Rye-bread. Heavy and dense going in and out! 😅
I think it's not only rye. It's kinds weird how common breads for us (I'm from Lower Saxony) seem exotic for Americans
Ive never liked caviar but i still love watching you eat and describe it!
The contrast between the MRE spoon and the mother-of-pearl is very chef's kiss.
I find Mestemacher bread so delicious on its own when it's toasted...love the flavorful chewiness of it.
Caviar is one of my very favorite things in the world! Unfortunately, none of the stores in my area sell it.
I’ll eat anything with caviar 😗
It's the "BING" for me, lol Emmy you made that caviar sound extra amazing lol
Makes me want to try this now! I love how you were hoovering it up at the end of the video!😂
Oh i love that cocktail bread . That caviar looks great! You're so lucky!😍😋
I prepared some trout roe one time and loved it! The trout was stocked, so couldn't spawn, if you were worried.
I remember as a kid eating similar bread (rye bread in my case) and with “Rollmops” (pickled herring)- and I think some sort of cream cheese mixture as well it’s so yummy!
Fitness bread reminds me of ruisleipä (Finnish rye bread). When I lived there, I made many sandwiches with lettuce, ham, tomatoes, cucumber (cut long), cheese, mayo and mustard. The fitness bread works beautifully for that kind of sandwich.
Black heavy bread + butter is a slavic statement, adding caviar to make it fancy on holidays
“Caviar - Life in a ball”…..best quote of the week! Deserves to be on a T-shirt!
My very first time having caviar, was when I kive in the Soviet Union back in 1988 to 1990. My host Mom prepared caviar toast and sweet cream butter for breakfast every morning. It was so delicious
Ovong abroad truly opened my eyes to cultures, and I've been an explorer ever since
Thank you so much for sharing this ❤❤❤
I used to get that bread (same brand) every once in a while when I worked at World Market a decade ago (they carried it.) I liked it for an open face sandwich, lightly toasted and topped with crisp romaine, sliced hard-boiled egg, tomato, and a bit of cheddar. (I'm sure others would be like, "use soft-boiled" or "use poached eggs" but I just can't - I need my yolks fully cooked due to my texture issues.) Mestemacher makes other types of bread too - I liked the sunflower seed one.
Boy am I jealous for you! How wonderful! I love cultured butter. It makes it so decadent. I would love all of this of the roe too! What a great time. I want to get that butter so much.
We pack burns with Manukau honey factor 16. Also a mixture of 1 part coconut oil and one part manukau honey is proven to be the best cough relief.
In Italy in the 80s and 90s caviar was really on trend and it was easily accessible for anybody in supermarkets and such. I was born in 1992 and I remember distinctly that when I was little I would ask my dad to buy me the orange caviar to eat on white bread (no crusts) with butter. I don’t even know if they still sell it now. I should look around. Thanks for the memory, Emmy!
Sorry for my English
Please don't apologise for your English, it's perfect! I'm glad this video bought back happy memories.
I prefer the Protein bread or "Eiweiß Brot" in Germany over Fitness bread which can come under different names depending what grain and seeds are used. And yes these is a difference, protein bread feels more like a "real" bread, soft texture and tastes better in my opinion, mild bread flavor, also it has a shorter shelf life because it's usually not vacuumed. So if you're here in Germany or Europe try having protein bread if you didn't like the gummy hard to chew texture and specific taste of fitness bread, it's equally good for you, tastes better and rich in protein!
I call hat pumpernickel, love it toasted with butter or cold with butter, lettuce, tomato, grated carrot, cottage cheese and salad cress (had it in a cafe once and they called it a bedford slim)
Looks Amazing, will definitely give it a try. 👌🏻
We have this in Norway (sometimes even by the name Pumpernickel which is decidedly not a Norwegian word, other times by the name "fullkornbrød" which you can probably guess the meaning of). It's not super common to see people eating it, but you can buy it anywhere. My dad was the one who gave it to me as a kid which gave me a liking for it and I still buy it occasionally. The taste is quite strong and doesn't go with everything (IMO), but it's really good with cheese.
The long shelf life means that, if my bread is moldy or dry and gross, and I have some of this laying around, I can still have breakfast without needing to go to the grocery store first thing in the morning.
I've never thought of toasting it, I thought it might not toast well because of how dense it is, I'll have to give that a try.
hi emmy...been so busy i havent been watching your videos lately,...but i will start again...i like your food videos
I've had this bread in whole spelt, and although it's really dense it's delicious. It has a sweet, nutty taste and chewy texture. (Traditionally caviar is served on toasted rye cocktail bread, no? This type probably works as well.)
I'm not sure if there's a traditional way of serving caviar, but in Russia and large parts of Europe a blini (small buckwheat pancake) is commonly used
Love. It. My fave is with butter and a thin-ish slice if Swiss or Swiss-style cheese. I get my Vollkorn at Aldi… ❤❤❤
OMG, I had vollkornbrot once in high school and loved it! I'll have to try finding it near me.
We do put that down as a sidedish while having drinks in Russia / Kazakhstan. :D
I love it with mild cheese and blueberry and sugar
We had this bread when I was little (30 plus years ago). My mom is German and they've just changed up the packaging to say fitness bread 😅 Tik tok. The worst social media platform lol.
Anyhow it's also good an incredible texture that I really like from the density. My go to is butter and nutella!
Toasted with a bit of good butter is divine, but toasted with a bit of dry cheese, a smear of mayo, and sweet roma tomatoes is delicious.
Dense, damp and tangy bread, yeah that's spot on. I grabbed it thinking it was regular whole wheat bread my first week as an exchange student in Sweden and spent the next 5 days convincing myself I liked it before I finally ran out 😂
I love all things seafood, except raw oysters. I've had a total of 2 of those, one with hot sauce the other without. I barely got them down. I also grew up fishing and just can't get past the idea of what caviar is. So to all of you who love it, take delight in knowing you'll be able to have my share.
Kia Ora from New Zealand! Our honey is really really nice. I use it in clinic for wound care on animals. Just so you know, Emmy. Keep it in the pantry. If it crystallizes just put it in a bowl of warm water to melt it and give it a mix. As long as nothing contaminates the honey (water etc), it will last forever. We often will put a teaspoon of honey, a teaspoon of apple cider vinegar and a cup of warm water together and sip it slowly when we are sick! Does wonders for a sore throat.
However, sadly, it's getting more and more expensive for us who live here because a lot of it is getting exported now, like our lamb.
I’m visiting New Zealand for the first time next month!
@@BrilliantWhenYouGlowI hope you enjoy yourself!! It's coming into summer now so please remember some sunscreen as our sun is much stronger here.
If you're going hiking or bush walking, please check signage if you need to wash your shoes before entering and exiting the paths.
I hope you have fun! If you see this, are you going north or south? We have both humid and dry weather in such a small place so be prepared 😅
@@FoxiiGoGrr we are going north, initially we considered both but we only have two weeks. Thank you for the tips! especially for hiking, we probably will do a little of that! And I definitely will bring sunscreen!
Watching you try this I had the scene from Meg Ryan and Tom Hanks in You've Got Mail in my head. Where he greedily scrapes all the caviar onto his own plate...Meg Ryan is disGUSted and demands of him "What is that? What are you doing? What are you DOING! THAT. is a caviar GARNISH!"...As she scrapes it off his plate. You make it look delectable, Emmy.
This video is soooo fancy ❤
It looks delicious 😊
In Denmark we toast the stale "rugbrød" if we can't get some fresh, and honestly, eating it with just butter is kinda... only for the poor. If you pass through Denmark you definitely should try some "smørrebrød" (literally meaning butted bread) but we ad an inch of meat and garnish to make it fancy.
Haha. Mestemacher bread is so popular in Germany. It goes well with strong cheese and fatty meats, usually open-face style. I hate it, but it’s a staple. So dense you could use it to build houses. Haha.
I’ve never had caviar, but I’ve always wanted to try it. It looks so delicious. My husband thinks I’m crazy for wanting it so badly. But I love everything from the sea ❤
What are you waiting for? Screw your husband and go get some caviar, girlfriend!
Despite what Emmy says, there is a fishy taste that some people don’t like.
I like the style with small, whole eggs, that pop in your mouth. Especially nice with a bubbly champagne or sparkling wine.
Look for it at gourmet grocery stores around New Years.
A good place to start with roe is fresh lumpsucker/lumpfish roe (with blinis, creme fraiche and finely chopped red onion) - not very fishy, small and has a nice texture. I eat it A LOT when it's in season.
It is worth the cost if you can find it. It is delicious.
Also jellyfish? Sea spiders?
That looks fancy as hell
LOL I ate this bread everyday for lunches when I lived in Germany. I still buy it. It’s very good! I get it from Aldi.
I just want to add that if you don't like caviar, perhaps you just had bad caviar. You don't want the kind they sell at the grocery store for $10. The really lovely caviar is expensive but delightful.
Or..maybe..they just dont like the taste or idea of it. We all have food that other people like that we dont.
Idc if a pigs brain or lungs is from an expensive, exclusive store and cost 1m per kilogram, i just can’t eat brain or lungs, but i’d eat pig og chicken intestine that cost less than a $ skewered and grilled on a charcoal.
It’s ok to not like some food, specially exotic ones.
@@avariceseven9443This!!!! Every bit of this!
I have food aversions and you would think I kicked someone when I say I don't like something
or maybe caviar just taste like ass
It’s German bread. When I studied in the Netherlands, two hours from the German border, my German friend complained that the bread there could just be “smashed” and it was filled with air. I was super confused (well, it’s bread) until we went to visit her hometown and saw this kind of bread. It has to be sliced very thin and toasted, imho.
Is it not similar to the Dutch rogge bread?
I'd recommend you try fitness sausage while you're at it
Bro 😂
I love caviar!
I ordered a small tin (all I could afford) and it was delicious to say the least! Wish I could afford to eat it everyday!
You had me on the edge of my seat hoping for a bite to come through the screen every time you loaded up your piece of toast ❤😅
Love your rainbow 🌈 jacket!
I’ve never seen Emmy enjoy anything as much as this❤️
I have been prescribed Manuka honey as a topical for a surgical wound that got infected!
This would’ve been the perfect opportunity to try it with the honey!
That looks good *opens mouth*
Hoovering it up!
I net some roasted seaweed flakes would be good too!
this is literally just the normal bread we eat here in Denmark (and Germany) and have for hundreds of years lol
Right? I'm Swedish and my first thought was "But ... that's just regular rye bread?". Like, wut? 😅
Australian butter is yellow like that too. I’ve always wondered how some countries have white butter!
In germany this is just bread that you can have in your storage for when you forget to go to the bakery 😂 I never heard of a trend where this is something special, lol. I don't really like it, because it's kind of dense and dry. But it's healthy and topped with the right things, it's really ok to have. And it's great for camping or hiking.
But with fancy things like caviar, I would've gone full german mode and take "Pumpernickel". This is a dark, almost black bread that tastes very strong and unique.
Hey emmy- I’ve definitely seen that in the market and was so curious. I’m losing weight just watching the video 😊
I'm into fitness. Fitness bread in my mouth! Thank you, thank you! I'm here all week! Tip your bartenders, try the veal!
Yes I was looking for this comment! That phrase was my first reaction when reading "fitness bread" lol
Veal is barbaric, go back to the cave you crawled out of and don't come back.
I eat Ezekiel bread and toasting it is wonderful!!!
Hoovering it up. I love caviar with cream cheese.
“Hoovering it up.” :P
Majestic!
This felt less about the bread and more like an ad for the caviar 🫤
You also have to enjoy the pop of the caviar too. And you can hear the pop lol.
I'm all about fitness bread, fitness bread in my mouth.
Thanks everyone, I'll be here forever.
Absolutely delicious