Thank you so much for this recipe and detailed video, appreciate you sharing. It looks delicious, will be trying it out for sure. Can you suggest size of pan for this recipe please?
@KKumar-o9d sorry for my late reply, we've had a busy summer! Sure, a standard bread pan size would be: 26.9cm x 15.2 cm x 7.1 cm. Let us know how your bread making goes!
Hi from India. I made this bread yesterday and it came out wonderful! This will become one of my favourite breads I think, made at least once a month. Thanks for sharing
@SabineTietge, hello from Montreal! It's nice to have a message all the way from India. So glad to hear you're so happy with our bread recipe! We'll be posting a sourdough recipe and a gluten-free bread in the weeks to come. Our next video will be a plant-based butter.
Brilliant video. I’m a fan of using the fridge to prove bread as it really does develop a different and more complex flavour. Also of the folding method. But your tip about how to treat the seeds is genius and I can’t wait to try it. Also impressed with the freezer treatment for cutting. Must’ve it as well. Thanks so much 👍😊
@rogerthat7001, thank you so much!! That's so sweet of you! Please do get back to us once you made the bread and let us know what you think. Cheers, Sarah
@@GuillermoandSarah HI it is 3:30 in the morning and I am eating your delicious bread...YUMMY . Thanks for sharing your recipe. I'll make it again for sure.
@@rogerthat7001 thanks so much for the update!! So glad you like it! Would you be interested in getting into making sourdough bread? Guillermo has an excellent recipe for that too and we're thinking of doing a video at some stage. You keep late (or early) hours! Cheers. Sarah
@rogerthat7001 hello again. Just to let you know, we added a printable recipe to our website. If you'd like to print,gGo to this link and scroll down to the second photo (of our TH-cam video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! guillermoandsarah.com/homemade-multigrain-bread/
Hi, this recipe looks nice. I'll be trying it tomorrow. I wanted to suggest that you put the additional water (110 and 30 grams into the seeds) in the recipe ingredients, not just in the directions.
@Sharon2426, thanks so much to you for writing to thank us! We're glad you like our recipe. For written ingredients and directions you can head to our website: guillermoandsarah.com/homemade-multigrain-bread/
Ahhh, thanks so much for your sweet message Andrew! So glad you enjoyed our recipe. I think you'll like our next video: it will be a plant-based butter. Coming very soon! Sarah
This recipe look amazing and I would love to try. But I would need a recipe with quantities of flour and water used. Looking forward to the pdf. I have subscribed to encourage your effort in this regard. Thank you. Update: Thank you very much for the updated video that displays quantities for ingredients. I am now excited to try this recipe. I will followup with the results.
Hello @kenv1935, so sorry for the delay! That's strange that you didn't see the quantities the first time, they've always been up. Maybe it has to do with the device you were viewing it from? We put a printable recipe and also detailed directions up on our website. For the printable recipe, Go to this link and scroll down to the second photo (of our TH-cam video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe. Sarah guillermoandsarah.com/homemade-multigrain-bread/
@garytrawinski1843, so sorry for the delay!! We put a printable recipe up on our website. Go to this link and scroll down to the second photo (of our TH-cam video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe. guillermoandsarah.com/homemade-multigrain-bread/
@zealmodi9492, sorry, but we really have no way of knowing where things went wrong for you. You need to follow the directions precisely. Let us know how it goes next time! Thanks for your comment.Sarah
@janechannel5998, hello, and thanks for your comment! You could add pumpkin seeds, but in terms of adding pumpkin itself, I wouldn't recommend it. Instead, I would look up a pumpkin bread recipe!
@@janechannel5998 we're so glad to hear it turned out wonderfully. It makes all our work feel worthwhile when someone tells us they made our recipe and they were happy with the result. Thank you!! Sarah
Hello Guillermo and Sarah, I love the recipe but in the ingredients there is only 1 grain and multi seeds. So I don't know how this is Multigrain. I understand if you would name it Multiseed bread.
@Charu, thank you for your comment. You're the first person here on TH-cam to point out this error, but my neighbour mentioned this to me a while after we posted the video! I think we didn't have a proper understanding of the term multigrain - like many other people, we just thought of it as referring to healthy bread. But you are absolutely right, there is only one grain. Here in Montreal we hear "grain" for seed a lot because we function in French much of the time. So maybe that was a small part of our confusion. Anyway, we promise to post a recipe that is really and truly multigrain in the future! Meanwhile we're afraid to change our title because our video is doing so well!!! Thanks again. Sarah
Looks great, however this just takes too long. Yeah you may say you save money, my wife would simply say use this time to earn with my work than spend waiting for a loaf to prove, kneed and then prove blah blah. Thanks for taking the time, I will use the roasting and soaking of the seeds tip, and maybe the cutting tip too.
@apurvadange8423, no unfortunately you can't as this recipe needs gluten otherwise it will turn out weird. We'll soon be posting a gluten-free bread recipe that has buckwheat flour and almond flour.
Hi! I dont know if you will see this comment since I know this video isn't recent. But I got to the 45 minute intervals in which i fold the seeds in. . . But the dough isn't folding at all, it is just ripping and falling apart. Almost like there is too much water? I know it's a long shot, but do you have any idea where I may have gone wrong? I followed your measurements peefectly, even with a scale. Thanks!
Hi @arid1383, we're not sure, but if it's falling apart, is it possible you used a gluten-free flour? The gluten in the flour is what keeps the dough from falling apart. Sorry to hear this is happening!
@shravyaboggarapu5877, no, not absolutely necessary, but after putting the bread into the pan, you need to let it rest for 2 hours before baking. The taste won't be the same, though.
Hi, I am making this bread , the dough has become very sticky, as I wet my fingers before folding sides . Not sure whether I added water , I am sure I measured each ingredient correctly. Not sure what mistake I did , how can I fix it
@ramavijay123, don't worry about having wet your fingers, that is fine. There are two places in the recipe where we add water. As long as you followed the directions you should be fine. Nothing should go wrong. Try to stretch and fold even if it feels sticky. Dough will always be somewhat sticky, it needs to be. Be sure to respect the timelines in the video because if you leave it too long it will ferment too much. Let us know how it goes! Here are the directions and ingredients written out on our website: guillermoandsarah.com/homemade-multigrain-bread/
@@ramavijay123 I think the problem might be due to it being too hot where you are. If it's 24 degrees Celsius or more in your home, reduce the total time by half if you don't store it in the fridge. Let us know the temperature in your place and we can try to give you some more precise advice. Sourdough bread can be a bit finnicky according to temperature.
@mhouslay7281, we put a printable recipe up on our website. I meant to post about this on the video description and somehow neglected to so so! Go to this link and scroll down to the second photo (or our video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe. guillermoandsarah.com/homemade-multigrain-bread/
You can use the same amount. "The main differences between the two are: Active yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, whereas active dry yeast must first be dissolved and rehydrated in warm water. Instant yeast needs less time to rise."
Can we replace the all purpose with whole wheat flour if i add vital wheat gluten to increase the gluten strength. Also may i know what is the protein percentage of the whole wheat flour used in this recipe. Thanks, cheers from India.
@sasikalamanohar, normally whole wheat flour has a higher protein content than all-purpose flour, so there is no need to add vital wheat gluten. The bread will turn out a little more dry though, so you could add a little more water. We used organic whole wheat flour, the protein percentage is 12.5%. The organic all-purpose unbleached white flour percentage is 11.5% protein. We're so happy to hear from you from India! Where in India are your writing to us from?
@@sasikalamanohar ah okay, that's interesting that there is quite a difference. We looked up chennai on the map. We love Indian food!! Do you have a favourite dish you make?
@@GuillermoandSarah This recipe look amazing and I would love to try. But I would need a recipe with quantities of flour and water used. Looking forward to the pdf. I have subscribed to encourage your effort in this regard. Thank you.
@anitahairbedian3990, thanks for your interest and sorry for the delayed reply! We put a printable recipe up on our website. Go to this link and scroll down to the second photo (or our video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe. guillermoandsarah.com/homemade-multigrain-bread/
@Hmw202, thanks for your interest and sorry for the delayed reply! We put a printable recipe up on our website. Go to this link and scroll down to the second photo (or our video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe. guillermoandsarah.com/homemade-multigrain-bread/
@Carlos, we live in Montreal, Canada. A comparable bakery bread would be about $8. (Here's an example from the closest bakery to us: www.letoledo.com/collections/pains/products/norvegien-pain-levain). To compare a supermarket brand with preservatives wouldn't be the same product, but even those have gotten crazy expensive! Thank you for your comment!
I made this bread but added oats flour instead of all purpose flour. Wish you gave a warning disclaimer to NOT put oats flour because many would try it as an substitute to healthify it. It turned out super weird and bad in taste and texture. Also without sugar/no sweetner (honey or stevia) it is horrendous for a beginner switching to a healthy bread ! 😢
@Jaitali, seriously!? Do you really think it is up to the video makers to warn you about what not to add as a substitute? Simply because you consider oat flour to be healthy doesn't mean it is appropriate to add it to any recipe. We assume our viewers will do some basic research before deciding to change a recipe. It's not up to us to anticipate what people might decide to add!! Also, it would be highly inappropriate to add honey or stevia to this recipe. It's not a sweet bread... Your comment goes against the vast majority of the other comments on our recipe. Of course it turned out weird, you didn't follow the recipe!
This is a great video but I think the talk of costs saving is a little silly. You are not adding the time cost it takes prepare this, the energy cost of running your oven/stove, or all the cooking equipment you had to purchase at some point to make this.
@McClain3000, thanks for writing! I'm sorry to hear that you think the talk of cost savings is a little silly. We shared this because we feel a lot of people could benefit from the cost savings, as it is very significant. The equipment we had to purchase was about the cost of one good quality bakery loaf of bread: 1 vintage pyrex glass loaf pan: $2, one very large excellent quality Rubbermade tupperware at about $3, plus the cookie sheet we used for the photo, $3. (Everything second-hand.) There is no other equipment (mixer, etc.) in this recipe. It's all folding by hand. We live in Quebec where electricity is very cheap. Of course the price of electricity will vary region-to-region. We didn't factor in the electricity as we don't have a team, it's not like Jamie Oliver's Save With Jamie where he has team members doing all the research for him! Also, in terms of the labour, when one buys bakery bread the labour is also factored into the price charged, so it's not something we would factor in. All in all, I think baking bread can save people a lot of money, which in these times can mean eating or not eating. It doesn't have to be a fancy bread with seeds, but learning a skill like this and understanding how much money can be saved is important!
@@GuillermoandSarah I hope I'm not coming off too confrontational I really did enjoy the video, but I just disagree. You say that with a bakery labor is already factored in but they are buying raw ingredients in bulk and making large batches. So the baker is making a profit. This likely takes 1-2 hours and your saving 6 dollars. Would you really recommend someone perform labor for the cost of 3 dollars an hours? I would phrase this as a hobby that is inexpensive rather than a method of significant cost-savings. You would also factor in the batches of bread ruined by a inexperienced baker, the thermometer, people who couldn't find the thrifted bakeware at the prices you describe.
@McClain3000 no, you don't come off as confrontational at all. I enjoy a good discussion! One thing I failed to mention is that Guillermo's bread is actually better than bakery bread.And we live in what is one of the best cities in the world for gorgeous high-quality bakeries. Also, lots of people don't have easy access to a bakery like we do. Mass-produced bread with preservative agents isn't good for you and is also crazy expensive these days! Sarah
@@McClain3000 All in all, even after the time spent to bake a loaf of bread, there is a LOT of savings. To each their own... Time is money, and generally, people are willing to pay the high cost of convenience. Baking has DEFINITELY become a hobby of mine in the last few years ... and my family can MOST CERTAINLY see financial savings. I'm no professional baker, yet I do a lot of extra for family and friends. Even factoring in the variables, it saves $$$ to bake one's own bread. It's not a bit silly for the makers of this video to share such a thing. 🙂 Peace. 💗
For Ingredients and Directions, go to:
guillermoandsarah.com/homemade-multigrain-bread/
Thank you so much for this recipe and detailed video, appreciate you sharing. It looks delicious, will be trying it out for sure. Can you suggest size of pan for this recipe please?
@KKumar-o9d sorry for my late reply, we've had a busy summer! Sure, a standard bread pan size would be: 26.9cm x 15.2 cm x 7.1 cm. Let us know how your bread making goes!
This is wonderful
Amazing clear instructions
Thank you so much
Patricia
Hi from India. I made this bread yesterday and it came out wonderful! This will become one of my favourite breads I think, made at least once a month. Thanks for sharing
@SabineTietge, hello from Montreal! It's nice to have a message all the way from India. So glad to hear you're so happy with our bread recipe! We'll be posting a sourdough recipe and a gluten-free bread in the weeks to come. Our next video will be a plant-based butter.
Brilliant video.
I’m a fan of using the fridge to prove bread as it really does develop a different and more complex flavour. Also of the folding method.
But your tip about how to treat the seeds is genius and I can’t wait to try it.
Also impressed with the freezer treatment for cutting. Must’ve it as well.
Thanks so much 👍😊
@mhouslay7281, thank you!! So glad you found our tips to be helpful!
Your bread recipe looks exactly what I need. I will make this and be back to give result. BEAUTIFUL BREAD
@rogerthat7001, thank you so much!! That's so sweet of you! Please do get back to us once you made the bread and let us know what you think. Cheers, Sarah
@@GuillermoandSarah HI it is 3:30 in the morning and I am eating your delicious bread...YUMMY . Thanks for sharing your recipe. I'll make it again for sure.
@@rogerthat7001 thanks so much for the update!! So glad you like it! Would you be interested in getting into making sourdough bread? Guillermo has an excellent recipe for that too and we're thinking of doing a video at some stage. You keep late (or early) hours! Cheers. Sarah
@rogerthat7001 hello again. Just to let you know, we added a printable recipe to our website. If you'd like to print,gGo to this link and scroll down to the second photo (of our TH-cam video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! guillermoandsarah.com/homemade-multigrain-bread/
It was made to perfection, it looks delicious. ❤
I will be trying this AWESOME !
Hi, this recipe looks nice. I'll be trying it tomorrow. I wanted to suggest that you put the additional water (110 and 30 grams into the seeds) in the recipe ingredients, not just in the directions.
Thanks so much for this delicious recipe! I can’t wait to use your recipe!
@Sharon2426, thanks so much to you for writing to thank us! We're glad you like our recipe. For written ingredients and directions you can head to our website: guillermoandsarah.com/homemade-multigrain-bread/
Awesome, this what I'm looking for as a vegan in Australia..and straight away subscribe. And waiting more good recipes❤❤❤
Ahhh, thanks so much for your sweet message Andrew! So glad you enjoyed our recipe. I think you'll like our next video: it will be a plant-based butter. Coming very soon! Sarah
you rock! the best recione. Well dpe I've seen yet and so well taught! well done!
best recipe! best I've seen yet! sorry about typos
@Tooth Fairy, ahh, thank you so much for your very sweet comment. We really appreciate it! It helps motivate us to keep going! Cheers! Sarah
This recipe look amazing and I would love to try. But I would need a recipe with quantities of flour and water used. Looking forward to the pdf. I have subscribed to encourage your effort in this regard.
Thank you.
Update: Thank you very much for the updated video that displays quantities for ingredients.
I am now excited to try this recipe. I will followup with the results.
Hello @kenv1935, so sorry for the delay! That's strange that you didn't see the quantities the first time, they've always been up. Maybe it has to do with the device you were viewing it from? We put a printable recipe and also detailed directions up on our website. For the printable recipe, Go to this link and scroll down to the second photo (of our TH-cam video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe.
Sarah
guillermoandsarah.com/homemade-multigrain-bread/
@@GuillermoandSarah Many thanks. You're right it was a problem with my device. I will check out the pdf and let you know how I do. /Ken
@Ken, sigh. I'm having some issues with my devices too! My laptop screen doesn't light up anymore. Sarah
A printable recipe would be nice,
@garytrawinski1843 we'll get working on it!!
@garytrawinski1843, so sorry for the delay!! We put a printable recipe up on our website. Go to this link and scroll down to the second photo (of our TH-cam video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe.
guillermoandsarah.com/homemade-multigrain-bread/
Looks like some killer bread , long process !
😂😂😂
Very nice recipe.
@Ramesh Jadhav, thanks so much for writing to tell us!! We appreciate it.
looks delicious!
Thank you Michele! It is delicious! We're going to post a sourdough bread recipe this week. Sarah
Thank you for sharing…
@nubiarecinos9932 Thanks so much to you for taking the time to thank us!! Sarah
Very nice looking 👌
I tried this bread yesterday but it turned out very dense
Can you please help me where did I go wrong
@zealmodi9492, sorry, but we really have no way of knowing where things went wrong for you. You need to follow the directions precisely. Let us know how it goes next time! Thanks for your comment.Sarah
Hi, I really love to try your receipe tomorrow. I would like to ask if it is possible to add some pumpkins? My mom loves it.
@janechannel5998, hello, and thanks for your comment! You could add pumpkin seeds, but in terms of adding pumpkin itself, I wouldn't recommend it. Instead, I would look up a pumpkin bread recipe!
@@GuillermoandSarah I see. I'll check that out. I've tried your recipe and it was wonderful! Thank you so much.🥰
@@janechannel5998 we're so glad to hear it turned out wonderfully. It makes all our work feel worthwhile when someone tells us they made our recipe and they were happy with the result. Thank you!! Sarah
I love it.
@marencruickshank, thank you so much!!
good
@Van, thank you!
How many time have to fold for each time?
Hello Guillermo and Sarah, I love the recipe but in the ingredients there is only 1 grain and multi seeds. So I don't know how this is Multigrain. I understand if you would name it Multiseed bread.
@Charu, thank you for your comment. You're the first person here on TH-cam to point out this error, but my neighbour mentioned this to me a while after we posted the video! I think we didn't have a proper understanding of the term multigrain - like many other people, we just thought of it as referring to healthy bread. But you are absolutely right, there is only one grain. Here in Montreal we hear "grain" for seed a lot because we function in French much of the time. So maybe that was a small part of our confusion. Anyway, we promise to post a recipe that is really and truly multigrain in the future! Meanwhile we're afraid to change our title because our video is doing so well!!! Thanks again. Sarah
Lecker 😋
Looks great, however this just takes too long. Yeah you may say you save money, my wife would simply say use this time to earn with my work than spend waiting for a loaf to prove, kneed and then prove blah blah.
Thanks for taking the time, I will use the roasting and soaking of the seeds tip, and maybe the cutting tip too.
Hey Can we use oat flour instead of wheat and all purpose flour?
@apurvadange8423, no unfortunately you can't as this recipe needs gluten otherwise it will turn out weird. We'll soon be posting a gluten-free bread recipe that has buckwheat flour and almond flour.
Interesting
@barb, thank you!
Thanks
@samirataki1774, you're very welcome. Thanks for the "thanks"!
Hi! I dont know if you will see this comment since I know this video isn't recent. But I got to the 45 minute intervals in which i fold the seeds in. . . But the dough isn't folding at all, it is just ripping and falling apart. Almost like there is too much water? I know it's a long shot, but do you have any idea where I may have gone wrong? I followed your measurements peefectly, even with a scale. Thanks!
Hi @arid1383, we're not sure, but if it's falling apart, is it possible you used a gluten-free flour? The gluten in the flour is what keeps the dough from falling apart. Sorry to hear this is happening!
TY
@user-zx4zx4bh7h, you're welcome!
Is the 12hr resting period absolutely needed?
@shravyaboggarapu5877, no, not absolutely necessary, but after putting the bread into the pan, you need to let it rest for 2 hours before baking. The taste won't be the same, though.
😳😳 wow!!!!
@stellacastelino175, thank you!!
Hi I'm from india i just wanted to know if we have to toast the bread in the toaster immediately once removed from the freezer
Hello @daisyfernandes2695, no, you don't need to toast it right away! You can let it defrost first, no problem with that!
Hi, I am making this bread , the dough has become very sticky, as I wet my fingers before folding sides . Not sure whether I added water , I am sure I measured each ingredient correctly. Not sure what mistake I did , how can I fix it
@ramavijay123, don't worry about having wet your fingers, that is fine. There are two places in the recipe where we add water. As long as you followed the directions you should be fine. Nothing should go wrong. Try to stretch and fold even if it feels sticky. Dough will always be somewhat sticky, it needs to be. Be sure to respect the timelines in the video because if you leave it too long it will ferment too much. Let us know how it goes! Here are the directions and ingredients written out on our website: guillermoandsarah.com/homemade-multigrain-bread/
I think I might have left little more than 45mins during the folding part of the process
@@ramavijay123 how did it turn out? We hope it turned out fine!
@@GuillermoandSarah The bread was very dense, but was soft, as the dough had fermented, I could smell it, I will try again
@@ramavijay123 I think the problem might be due to it being too hot where you are. If it's 24 degrees Celsius or more in your home, reduce the total time by half if you don't store it in the fridge. Let us know the temperature in your place and we can try to give you some more precise advice. Sourdough bread can be a bit finnicky according to temperature.
Ps
It would be really helpful to put the ingredients in a list below the video ‘… more section’.
@mhouslay7281, we put a printable recipe up on our website. I meant to post about this on the video description and somehow neglected to so so! Go to this link and scroll down to the second photo (or our video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe.
guillermoandsarah.com/homemade-multigrain-bread/
How much if using Instant yeast? Tq
You can use the same amount.
"The main differences between the two are: Active yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, whereas active dry yeast must first be dissolved and rehydrated in warm water. Instant yeast needs less time to rise."
Can we replace the all purpose with whole wheat flour if i add vital wheat gluten to increase the gluten strength. Also may i know what is the protein percentage of the whole wheat flour used in this recipe. Thanks, cheers from India.
@sasikalamanohar, normally whole wheat flour has a higher protein content than all-purpose flour, so there is no need to add vital wheat gluten. The bread will turn out a little more dry though, so you could add a little more water. We used organic whole wheat flour, the protein percentage is 12.5%. The organic all-purpose unbleached white flour percentage is 11.5% protein. We're so happy to hear from you from India! Where in India are your writing to us from?
@@GuillermoandSarah Hi, thanks for the quick reply. Here, protein % in whole wheat flour is usually 10 percent. I am from chennai. Thanks.
@@sasikalamanohar ah okay, that's interesting that there is quite a difference. We looked up chennai on the map. We love Indian food!! Do you have a favourite dish you make?
Recipe ? Thanks
@anithairabedian3990, we're working on a pdf of the recipe. Thanks! Sarah
@@GuillermoandSarah
This recipe look amazing and I would love to try. But I would need a recipe with quantities of flour and water used. Looking forward to the pdf. I have subscribed to encourage your effort in this regard.
Thank you.
@anitahairbedian3990, thanks for your interest and sorry for the delayed reply! We put a printable recipe up on our website. Go to this link and scroll down to the second photo (or our video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe.
guillermoandsarah.com/homemade-multigrain-bread/
Hi, Is there a link to the recipe?
@Hmw202, thanks for your interest and sorry for the delayed reply! We put a printable recipe up on our website. Go to this link and scroll down to the second photo (or our video tutorial). You'll see a tab with "Jump to Recipe". Click on that and a printable recipe will come up! If you want more detailed Directions, just scroll down instead of jumping to the recipe.
guillermoandsarah.com/homemade-multigrain-bread/
❤
Put baking paper in your bread pan so your loaf won't stick Christian from Aotearoa new zealand
👍
$8 dollars for a multigrain bread? Where do you buy your bread?
@Carlos, we live in Montreal, Canada. A comparable bakery bread would be about $8. (Here's an example from the closest bakery to us: www.letoledo.com/collections/pains/products/norvegien-pain-levain). To compare a supermarket brand with preservatives wouldn't be the same product, but even those have gotten crazy expensive! Thank you for your comment!
Crust is very hard😢
@samp5201, we like our crust crunchy. That's our favorite part. Just like good quality bakery bread!
Talk lens
I made this bread but added oats flour instead of all purpose flour. Wish you gave a warning disclaimer to NOT put oats flour because many would try it as an substitute to healthify it. It turned out super weird and bad in taste and texture. Also without sugar/no sweetner (honey or stevia) it is horrendous for a beginner switching to a healthy bread ! 😢
@Jaitali, seriously!? Do you really think it is up to the video makers to warn you about what not to add as a substitute? Simply because you consider oat flour to be healthy doesn't mean it is appropriate to add it to any recipe. We assume our viewers will do some basic research before deciding to change a recipe. It's not up to us to anticipate what people might decide to add!! Also, it would be highly inappropriate to add honey or stevia to this recipe. It's not a sweet bread... Your comment goes against the vast majority of the other comments on our recipe. Of course it turned out weird, you didn't follow the recipe!
There's no written recipe.
@caroljahnke5034, for the written recipe go to: go to:
guillermoandsarah.com/homemade-multigrain-bread/
Considering the extremely massive epidemic world wide right now EVERYONE should ONLY be eating keto bread
This is a great video but I think the talk of costs saving is a little silly. You are not adding the time cost it takes prepare this, the energy cost of running your oven/stove, or all the cooking equipment you had to purchase at some point to make this.
@McClain3000, thanks for writing! I'm sorry to hear that you think the talk of cost savings is a little silly. We shared this because we feel a lot of people could benefit from the cost savings, as it is very significant. The equipment we had to purchase was about the cost of one good quality bakery loaf of bread: 1 vintage pyrex glass loaf pan: $2, one very large excellent quality Rubbermade tupperware at about $3, plus the cookie sheet we used for the photo, $3. (Everything second-hand.) There is no other equipment (mixer, etc.) in this recipe. It's all folding by hand.
We live in Quebec where electricity is very cheap. Of course the price of electricity will vary region-to-region. We didn't factor in the electricity as we don't have a team, it's not like Jamie Oliver's Save With Jamie where he has team members doing all the research for him! Also, in terms of the labour, when one buys bakery bread the labour is also factored into the price charged, so it's not something we would factor in. All in all, I think baking bread can save people a lot of money, which in these times can mean eating or not eating. It doesn't have to be a fancy bread with seeds, but learning a skill like this and understanding how much money can be saved is important!
@@GuillermoandSarah I hope I'm not coming off too confrontational I really did enjoy the video, but I just disagree. You say that with a bakery labor is already factored in but they are buying raw ingredients in bulk and making large batches. So the baker is making a profit. This likely takes 1-2 hours and your saving 6 dollars. Would you really recommend someone perform labor for the cost of 3 dollars an hours? I would phrase this as a hobby that is inexpensive rather than a method of significant cost-savings.
You would also factor in the batches of bread ruined by a inexperienced baker, the thermometer, people who couldn't find the thrifted bakeware at the prices you describe.
@McClain3000 no, you don't come off as confrontational at all. I enjoy a good discussion! One thing I failed to mention is that Guillermo's bread is actually better than bakery bread.And we live in what is one of the best cities in the world for gorgeous high-quality bakeries. Also, lots of people don't have easy access to a bakery like we do. Mass-produced bread with preservative agents isn't good for you and is also crazy expensive these days! Sarah
I agree, I literally don't mind paying $6 more, than spending a whole day on waiting, folding, refrigerating, timing the process etc.
@@McClain3000
All in all, even after the time spent to bake a loaf of bread,
there is a LOT of savings.
To each their own...
Time is money, and generally,
people are willing to pay the high cost of convenience.
Baking has DEFINITELY become a hobby of mine in the last few years ...
and my family can MOST CERTAINLY see financial savings.
I'm no professional baker, yet I do a lot of extra for family and friends.
Even factoring in the variables, it saves $$$ to bake one's own bread.
It's not a bit silly for the makers of this video to share such a thing. 🙂
Peace. 💗