The Table of Danish Rye Bread Elements is a close look at what’s really inside Danish rye bread. Coming to Denmark from other countries, the rye bread is a like OMG why is it so heavy?? What do they put in there? How many Carbohydrates are in here? Are they all the same? There are so many questions about the insides of the dense mass known here as rugbrød. We manually dissected three different loaves of rye bread and weighed out each element. We now intimately know what is inside these edible universes.
“Oh My God” from Golan – that’s an understatement!
additional information that would be helpful:
- where you bought the bread
- cost
- total weight of bread
- weight of the slice & proportion to the whole loaf
- time it took
wonder how same kind from diffrent bakery would look like…..
I wonder what kind of new recipies you can make from these seeds now
This is da bomb! Well done team OCD!
This is the fuckin shitznitz ! .. awesome way to visualize calorie etc.. ! … nice to see wht quantities of what i eat !.. and the graph is also looks incredible !!.. have you thought of other foods ?..
reminds me to the Ikea project – http://www.dailymail.co.uk/femail/food/article-1316557/How-bake-cakes–Ikea-style-The-cookery-book-flatpack-recipes.html
why no love for white bread? (insert meme)
You didn’t feel hungry at all the whole time?
CRAZY project. want you to do 10 kinds of bread
also, where the bread came from, how much it cost.
also, timelapse video of you disassembling the bread.
also, more information about the water loss.
ALSO, I’m still really excited about the MTurk bread scans!!!!!– golan