Prophylactic self-isolation for bread with bryndza preparation. Day 75th.

March of tastiness on a piece of bread


My own-baked bread from rye grains and wheat grains is firm and chewy, but healthy and satisfying a body needs properly.

Sometimes I bethink of “bread”, known for me for decades, soft and melting in a mouth, and sometimes I prefer it.

Being strict for the ingredients of the commercial products (and I like this self-discipline of conscious choice), I luckily have found bread type which partly agrees with my new-concepts of well-being. I use only this type of bread to make a sandwich my-way.

You can find the recipe of my wheat bread from grains in another post: Sweet tiny wheat breads with dates. No wheat flour – transition to Nature. Recipes of rye bread are upcoming.


Passive time  active timetime for cleaningServings
0 min5 min5 min2 persons
Main information about preparation process: passive time is usually time before food preparation (such as soaking, sprouting, freezing time); active time is factual time spent in a kitchen for preparation (cutting, washing, boiling, crashing, mixing, etc); time for cleaning – kitchen equipment cleaning after food preparation


  • Rye bread
  • Horseradish dressing, rich in taste
  • Bryndza cheese

How to make it:

  1. Spread a horseradish dressing on bread piece
  2. Cover it with slices of bryndza cheese
  3. Cut bread into small square pieces. It is ready!
Rye bread with bryndza and horseradish dressing by Dr. A. Palatronis on

Important notes:

  • I use a commercial horseradish dressing without sulphites (leastwise, it is not mentioned in the ingredient list:)), hot and rich version
  • I use a commercial bread, type Pumpernikiel (ingredients: ground rye grain (60%), water, sugar beet syrup, salt, barley malt extract, and yeast). In the future I would like to find another version of Pumpernikiel or recompose this recipe at home so that exclude barley and yeast.

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