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!
In the last part after adding the soakers/seeds, you add another 30g of water? Am I right? It wasn't listed in the ingredients. So overall water is 372g (total hydration of 99%). @GuillermoandSarah
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 👍😊
Patricia, so sorry for my late reply! We really appreciate your compliment on our clear instructions! Keeps us motivated! Thanks for taking the time to write to thank us. Sarah
@soulscry, so glad that our bread recipe will help your son get some fibre into his diet! We can relate as one of our daughters doesn't eat many vegetables and this is a great way to get her some fibre. Thanks for writing! Sarah
@jasatx2024, thank you for writing to us to compliment us on the result of our bread!! Truly, Guillermo's bread is delicious that bakery bread pales in comparison. He deserves the credit! Thanks again! Sarah
@chris, wow, thank you so much for your comment!! It means so much that you appreciated our video as a work of art. We feel that way about our videos, but we don't know if other people feel the same way about them. That you felt that (and wrote to tell us) gives us at least two years worth of inspiration! I'll be writing out your comment and putting it on the fridge. Will try to post a photo of it once I do. Please keep in touch with us. We have a Facebook page and a RUclips community page. We'll try to be more actively engaged with our community. Thanks again!! Sarah
@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 RUclips 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/
@leandersmith, thanks for the reminder of how tasty the bread is fresh, without toasting. However we freeze it for practicality. Guillermo makes 3 loaves of bread at a time and we're a family of four. So we need to freeze it so it doesn't go off. But we do need to remember to eat if as bread not toast when it's fresh! Sarah
Your recipe looks wonderful. I am looking for a bread recipe similar to this but I don't use white flour at all. I'm going to make this bread using all freshly milled whole grain and let you know..
@suzyvance7328, thank you!! Please do let us know how the bread turns out using all freshly milled whole grain. What brand of flour will you use? We're experimenting with different breads. Guillermo just made a delicious bread with chick peas and seeds. We also have a sourdough bread recipe. I'll share the link. Note that in that recipe we forgot It to include the quantity of water to add: 600 g. Sarah ruclips.net/video/RkxGIxHAWBo/видео.html
@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/
This was my first attempt at home made bread and it came out beautifully. Thank you so much for the detailed instructions and video. Would there be any suggestion you may have on adding a light sweetener to it and at what stage?
@SleepyOndrej, thank you so much for your kind comment. We're not used to adding any sweetener, but Guillermo used to make a bread recipe that called for 30 grams of molasses. You could try adding that or use honey instead. Add it at the stage where you add the water. But don't add more than 30 grams. Let us know how it turns out! Sarah
@@GuillermoandSarah I added the 30g of blackstrap molasses last week and it worked really well. It did not alter the texture at all but not sold on the flavor, so i might try honey next time or a lighter molasses. :) Thanks again!
@Andrew, thanks so much for writing to let us know how you made out with the molasses. If you try the honey or a lighter molasses, let us know how it goes. I have a feeling you won't be the last person to ask us about sweetening the bread. You're the second for far. Cheers! Sarah
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 RUclips 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/
@phiacastillo, hello!! Yes, you could do that. We haven't done it ourselves. You would skip the stretching and folding and mix for about 10 minutes. After mixing, let the dough rest covered for half an hour, then shape the bread and continue following our recipe from the video. Good luck!
@stephenbrown, thanks for the nice comment! My apologies for the late reply. I haven't been very quick at these lately. Glad you appreciated that we're Beatles fans (the whole family)! Guillermo's parents brought the girls those T-shirts from Liverpool. Actually, this video was initially a story about John Lennon and his bread baking and the new song (Now and Then) along with the recipe . It didn't do very well as people interested in Now and Then weren't interested in baking bread, and vice versa. But we loved the video, so here it is. If you watch it all it will make us happy all week as you'll be the only one other than us. And it's great!! Sarah Here's the link: ruclips.net/video/V87Vj3-kkPE/видео.html
@simontuozzoli, no the amount of water is not negotiable, you need to use the quantity we give. We're not sure why your dough seems drier. We hope your bread turned out well. Let us know how you made out! Sarah
Hello, I am making the bread today. My batter is quite sticky 😢. Is it common? I am not using a plastic dish. Could that be a reason? Please let me know what should I be doing for the dough to look like yours. Thank you in advance! S
@wendi, ahhh, thank you so much! We're happy to have you in our community now. Sorry for the late reply. The Christmas season has been a little crazy for us. Happy New Year, all the best for 2025!
2:29 you added 110 g of water. But then water disappeared from seeds. Did you drain the water out? If seeds are 200g then do we have to add 220 g of water? Thanks
@themetalfan, thanks!! We don't have a recipe in cups because in baking you really should use measurements that go by weight as it's much more accurate. Cups is not nearly accurate enough for bread baking. If you use cups you risk the bread turning out badly. The size of the loaf pan: length= 8.5 inches, width = 4.5 inches, height = 2.5 inches. Hope that helps!
@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
@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 RUclips 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/
Bonjour du Nouveau-Brunswick! I want to try this recipe but I have a question. I find 8 to 10 hours inconvenient for me…for instance if I prepare it and put it in the fridge let’s say at 4 pm is it ok to bake it around 10-11 am the next day? That means it would be in the fridge 18 hrs. Or, can I prepare in the morning, leave on the counter and bake it before supper? If so, how manyhours on the counter? Thanks in advance for your response!
@odell, nous sommes vraiment heureux de recevoir un commentaire du Nouveau-Brunswick!! I absolutely understand the time constraints. It's fine to do as you propose and to put it in the fridge a 4 and bake the next day at 10-11. You can leave it in the fridge for that long (18 hours), just not too much longer than that. It would still be fine, just might not rise as much. The second option is more risky. The bread might over-proof and hence not rise properly. We recommend going with the first option! Let us know how it works out! Sarah
@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.
@karmendemirchyan, it's better not to because the seeds absorb a lot of the water and the dough will be too liquid without the seeds. We hope to post another bread recipe without seeds soon.
@agatha, I really like this idea, but Guillermo doesn't! I like the idea because I really want to have an excuse to buy one of those knives at a thrift store! They remind me of my grandparents. Guillermo doesn't want me to buy one as it's just another thing to have to store. (We have a lot of kitchen items and not a big enough kitchen!!) Thanks for sharing! Sarah
@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.
@rubalgupta, thank you!! Guillermo does make sourdough regularly. We have a sourdough recipe too. I'll add the link, but note that in that video we forgot to include the quantity of water to add: it's 600 g. Here's the link! ruclips.net/video/RkxGIxHAWBo/видео.html
Hi Friends... How much water did you add to the toasted seeds? Oops, now that I've re-read the recipe it's 110gr. I hope to make this bread in a couple of days. Still have bread the freezer but want to try your recipe... I'll let you know...
Hello @suzy! Phewff, I'm glad that we didn't leave it out! It's so frustrating when we find out we've missed something! Do let us know how it goes. Have a great weekend! Sarah
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.
@rogerbeaulieu4556, my apologies for the late reply! It was a tough summer for us to keep up with the comments. This is such a good suggestion. Thank you so much for writing to pass it on. I'll make a note of it now and we'll soon get to changing it on the website! Sarah
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."
Hi Sarah, thanks for you reply to my comment and regarding the Beatles. I have tried to access the link you sent to the Now & Then video but I can't get access as it comes up as a "private video", which may explain why you have had zero views 😂. Anyway, Thanks again for replying 🙏🏻
Hi Stephen, yes, we put the video on Private when it didn't get much traction as we were worried it would hurt our retention percentage and the RUclips algorithm would penalize us. But we've put it on Public now (don't think it matters much anymore!), so please do check it out and let me know if you enjoy it!
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?
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.
@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/
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 RUclips 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
@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
@@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! 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!
@FBEDITZCR7, Guillermo makes three loaves a week. It does take some effort, but effort is genuinely required for something genuinely high quality! For us, it's worth the effort to eat delicious and healthy bread regularly! Sarah
@rikaviviers, it's true that it's definitely not possible for everyone to take the time to make this bread. There are far easier recipes out there that would be more manageable for a lot of people.
Hi hope you’re well I did not comment to other bread makers because they all put milk honey sugar to me it no bread it a cake I make bread my self but I like other people recipes to see if my bread is ok thank you I will try you recipe 🌈🤗🇦🇺🦘🐨
@connieparrelli, ahh, we're honoured that you commented on our bread recipe and that you plan to try it!! We're also really happy to hear from someone from Australia. Our neighbours just got back from a visit there and my daughters are incredibly jealous that they got to see koalas and kangaroos. Good for you for making bread. I hope you like our recipe. Let us know how it goes!
@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/
@thefitboydv, yes, we learned that after making the video. You can see some discussion on that in the comments... But thanks for your compliment on our recipe!! At some stage we'll get to making an actual multi-grain 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!
@bakefromhome.ravisha, yes, we clued into this eventually when our neighbour mentioned it and also another person in the comments! We didn't realize our mistake initially and we don't want to change the title as it's doing so well for us. But you're right it's a very healthy bread with seeds, not in fact a multigrain bread. I think many of us are used to associating multigrain with healthy but not knowing what exactly it means. Also, in French "grain" is "seed" and we live in Montreal and function in French a lot, so that may have also confused us. Thanks for your comment!
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.
@Duncan, many people take pride in making something from scratch, in taking the time to take care of their health and enjoying something with superior taste. If you and your wife aren't like that, that's fine. If you have an amazing bakery near you and you can buy bread of this quality and afford it, that's great for you. Many people don't and can't.
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. 💗
@glecygamelin, omg, we are a family of four. We bake three loaves at a time. We can't eat it all when it's fresh! It tastes delicious as toast!! As a hobby baker, it's fine to just enjoy it fresh. We bake for practicality and we do it every week.
@christianras259, sorry for my late reply, I've been searching for your comment, but couldn't remember which video it was from! I wanted to be sure to write as I was so happy to receive a comment from Aotearoa!! It might the be first one! Thanks for telling me where you're from. I've had great experience with Kiwis so far in my life. Where do you live in New Zealand? I like the baking paper tip, but I actually recently read that some baking paper has PFAs (forever chemicals). Here's a reddit with some info: www.reddit.com/r/CastIronBaking/comments/11si69l/pfas_chemicals_in_parchment_baking_paper/ Sarah
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!
In the last part after adding the soakers/seeds, you add another 30g of water? Am I right? It wasn't listed in the ingredients. So overall water is 372g (total hydration of 99%). @GuillermoandSarah
@@phiacastillo yes, that's right, you need to add another 30 g of water. We forgot to include it in the ingredients!
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!
This is wonderful
Amazing clear instructions
Thank you so much
Patricia
Patricia, so sorry for my late reply! We really appreciate your compliment on our clear instructions! Keeps us motivated! Thanks for taking the time to write to thank us. Sarah
Making other breads right now but soon I will make your recipe.
The perfect bread for my son who is in bad need of more fiber in his diet...Thank you G & S and may God bless you both!
@soulscry, so glad that our bread recipe will help your son get some fibre into his diet! We can relate as one of our daughters doesn't eat many vegetables and this is a great way to get her some fibre. Thanks for writing! Sarah
It was made to perfection, it looks delicious. ❤
@jasatx2024, thank you for writing to us to compliment us on the result of our bread!! Truly, Guillermo's bread is delicious that bakery bread pales in comparison. He deserves the credit! Thanks again! Sarah
A pleasure to watch and listen... a master's touch...a thing of beauty! I cant wait to try and taste!
@chris, wow, thank you so much for your comment!! It means so much that you appreciated our video as a work of art. We feel that way about our videos, but we don't know if other people feel the same way about them. That you felt that (and wrote to tell us) gives us at least two years worth of inspiration! I'll be writing out your comment and putting it on the fridge. Will try to post a photo of it once I do. Please keep in touch with us. We have a Facebook page and a RUclips community page. We'll try to be more actively engaged with our community. Thanks again!! Sarah
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 RUclips 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/
This is my kind of bread! Thank you
@imsewgood3935, that's great to hear! Thanks to you! Sarah
Thanks for the video, I will try it tomorrow, but try to eat the bread fresh without the toasting thing you would be surprised by the flavor.
@leandersmith, thanks for the reminder of how tasty the bread is fresh, without toasting. However we freeze it for practicality. Guillermo makes 3 loaves of bread at a time and we're a family of four. So we need to freeze it so it doesn't go off. But we do need to remember to eat if as bread not toast when it's fresh! Sarah
Thanks 🎉 i love breads 🍞 ❤️ Saludos 🇺🇸. Is a healthy recipe 😋
Hola @Leslie! Que bueno de recibir tus saludos de los Estados Unidos! We're very glad you like our recipe!!
Your recipe looks wonderful. I am looking for a bread recipe similar to this but I don't use white flour at all. I'm going to make this bread using all freshly milled whole grain and let you know..
@suzyvance7328, thank you!! Please do let us know how the bread turns out using all freshly milled whole grain. What brand of flour will you use? We're experimenting with different breads. Guillermo just made a delicious bread with chick peas and seeds. We also have a sourdough bread recipe. I'll share the link. Note that in that recipe we forgot It to include the quantity of water to add:
600 g. Sarah
ruclips.net/video/RkxGIxHAWBo/видео.html
@@GuillermoandSarah I will use hard white wheat berries to mill into flour.
@@suzyvance7328 wow, that's another level! Good for you!! We're impressed.
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/
Great presentation
Thanks @gary, that's very kind of you!
This was my first attempt at home made bread and it came out beautifully. Thank you so much for the detailed instructions and video. Would there be any suggestion you may have on adding a light sweetener to it and at what stage?
@SleepyOndrej, thank you so much for your kind comment. We're not used to adding any sweetener, but Guillermo used to make a bread recipe that called for 30 grams of molasses. You could try adding that or use honey instead. Add it at the stage where you add the water. But don't add more than 30 grams. Let us know how it turns out! Sarah
@@GuillermoandSarah I added the 30g of blackstrap molasses last week and it worked really well. It did not alter the texture at all but not sold on the flavor, so i might try honey next time or a lighter molasses. :) Thanks again!
@Andrew, thanks so much for writing to let us know how you made out with the molasses. If you try the honey or a lighter molasses, let us know how it goes. I have a feeling you won't be the last person to ask us about sweetening the bread. You're the second for far. Cheers! 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
I will be trying this AWESOME !
@Syeda, did you try making our bread recipe? If so, how did it turn out? Thanks for your comment! Sarah
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
Hi from Sri Lanka 😊. Im just stared making this. Im at tye stage where i have to wait 2 hours for the dough. Meanwhile i need to roasted seeds now 😅
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 RUclips 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
Instead of all purpose flour can one use strong bread flour?
Yes, there's no problem with that, absolutely fine to do that!
Hi Guillermo and Sarah! Can this recipe be done using stand mixer?
@phiacastillo, hello!! Yes, you could do that. We haven't done it ourselves. You would skip the stretching and folding and mix for about 10 minutes. After mixing, let the dough rest covered for half an hour, then shape the bread and continue following our recipe from the video. Good luck!
I love it.
@marencruickshank, thank you so much!!
Very nice recipe.
@Ramesh Jadhav, thanks so much for writing to tell us!! We appreciate it.
Looks good, I'll try it. Beatles fans as well, so must be good! 👍
@stephenbrown, thanks for the nice comment! My apologies for the late reply. I haven't been very quick at these lately. Glad you appreciated that we're Beatles fans (the whole family)! Guillermo's parents brought the girls those T-shirts from Liverpool. Actually, this video was initially a story about John Lennon and his bread baking and the new song (Now and Then) along with the recipe . It didn't do very well as people interested in Now and Then weren't interested in baking bread, and vice versa. But we loved the video, so here it is. If you watch it all it will make us happy all week as you'll be the only one other than us. And it's great!! Sarah Here's the link: ruclips.net/video/V87Vj3-kkPE/видео.html
Hi. After the two hour rest my dough seems drier than yours. Is the water amount that you dissolve the starter into negotiable?
@simontuozzoli, no the amount of water is not negotiable, you need to use the quantity we give. We're not sure why your dough seems drier. We hope your bread turned out well. Let us know how you made out! Sarah
This bread looks how I want mine to come out!!...
@adelinaa4979, wonderful! If you make it, let us know how it turns out!! Thanks for your comment. Sarah
Thank you for sharing…
@nubiarecinos9932 Thanks so much to you for taking the time to thank us!! Sarah
looks delicious!
Thank you Michele! It is delicious! We're going to post a sourdough bread recipe this week. Sarah
Hello, I am making the bread today. My batter is quite sticky 😢. Is it common? I am not using a plastic dish. Could that be a reason? Please let me know what should I be doing for the dough to look like yours.
Thank you in advance!
S
@soniabraja don't worry, the dish won't affect it. Don't worry about it being sticky, just stick to the instructions!! Let us know how it goes...
Great tips and technique! Happy newcomer here. Subscribing. Thank you.
@wendi, ahhh, thank you so much! We're happy to have you in our community now. Sorry for the late reply. The Christmas season has been a little crazy for us. Happy New Year, all the best for 2025!
If I am using instant yeast, should I also add sugar while proofing it?
@kirtirajpoojary, no, you don't need to add sugar while proofing.
Thanks
@samirataki1774, you're very welcome. Thanks for the "thanks"!
2:29 you added 110 g of water. But then water disappeared from seeds. Did you drain the water out? If seeds are 200g then do we have to add 220 g of water? Thanks
@Dan, no, just follow the recipe exactly. The water will get absorbed, you don't need to go adding extra water.
Would love to try. I like how you're bread came out. But do you have a cups friendly recipe for this?? Also what the size of the loaf pan you used??
@themetalfan, thanks!! We don't have a recipe in cups because in baking you really should use measurements that go by weight as it's much more accurate. Cups is not nearly accurate enough for bread baking. If you use cups you risk the bread turning out badly. The size of the loaf pan: length= 8.5 inches, width = 4.5 inches, height = 2.5 inches.
Hope that helps!
@@GuillermoandSarah Alright Thank you :)
@themetalfan, you are very welcome!!
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
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 RUclips 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/
I like your comments on saving money from Store bought w/preservatives
@gary, glad you appreciate that information. We also feel those are very important points! Sarah
Bonjour du Nouveau-Brunswick! I want to try this recipe but I have a question. I find 8 to 10 hours inconvenient for me…for instance if I prepare it and put it in the fridge let’s say at 4 pm is it ok to bake it around 10-11 am the next day? That means it would be in the fridge 18 hrs. Or, can I prepare in the morning, leave on the counter and bake it before supper? If so, how manyhours on the counter? Thanks in advance for your response!
@odell, nous sommes vraiment heureux de recevoir un commentaire du Nouveau-Brunswick!! I absolutely understand the time constraints. It's fine to do as you propose and to put it in the fridge a 4 and bake the next day at 10-11. You can leave it in the fridge for that long (18 hours), just not too much longer than that. It would still be fine, just might not rise as much. The second option is more risky. The bread might over-proof and hence not rise properly. We recommend going with the first option! Let us know how it works out! Sarah
@ merci de votre réponse! 😊
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.
Can I omit the seeds?
@karmendemirchyan, it's better not to because the seeds absorb a lot of the water and the dough will be too liquid without the seeds. We hope to post another bread recipe without seeds soon.
Very nice looking 👌
@ranjusutharsuthar1323, 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!
How many time have to fold for each time?
@reeshmareesh2319, we show you in the video! It's very clear! Thanks for your comment. Sarah
😳😳 wow!!!!
@stellacastelino175, thank you!!
I watched a bread video where the lady used her electric turkey carving knife to cut her fresh baked bread and it was a game changer!
@agatha, I really like this idea, but Guillermo doesn't! I like the idea because I really want to have an excuse to buy one of those knives at a thrift store! They remind me of my grandparents. Guillermo doesn't want me to buy one as it's just another thing to have to store. (We have a lot of kitchen items and not a big enough kitchen!!) Thanks for sharing! Sarah
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.
this looks amazing. more of sourdough bread making approach :)
@rubalgupta, thank you!! Guillermo does make sourdough regularly. We have a sourdough recipe too. I'll add the link, but note that in that video we forgot to include the quantity of water to add: it's
600 g. Here's the link! ruclips.net/video/RkxGIxHAWBo/видео.html
Hi Friends... How much water did you add to the toasted seeds? Oops, now that I've re-read the recipe it's 110gr. I hope to make this bread in a couple of days. Still have bread the freezer but want to try your recipe... I'll let you know...
Hello @suzy! Phewff, I'm glad that we didn't leave it out! It's so frustrating when we find out we've missed something! Do let us know how it goes. Have a great weekend! Sarah
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.
@rogerbeaulieu4556, my apologies for the late reply! It was a tough summer for us to keep up with the comments. This is such a good suggestion. Thank you so much for writing to pass it on. I'll make a note of it now and we'll soon get to changing it on the website! Sarah
Lecker 😋
Thanks for your comment. What does Lecker mean!?
good
@Van, thank you!
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."
Hi Sarah, thanks for you reply to my comment and regarding the Beatles. I have tried to access the link you sent to the Now & Then video but I can't get access as it comes up as a "private video", which may explain why you have had zero views 😂. Anyway, Thanks again for replying 🙏🏻
Hi Stephen, yes, we put the video on Private when it didn't get much traction as we were worried it would hurt our retention percentage and the RUclips algorithm would penalize us. But we've put it on Public now (don't think it matters much anymore!), so please do check it out and let me know if you enjoy it!
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?
Interesting
@barb, thank you!
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.
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/
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 RUclips 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
TY
@user-zx4zx4bh7h, you're welcome!
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
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! 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!
Hard process,isn't it? Anyway I like it.
@FBEDITZCR7, Guillermo makes three loaves a week. It does take some effort, but effort is genuinely required for something genuinely high quality! For us, it's worth the effort to eat delicious and healthy bread regularly! Sarah
❤
Nice bread🎉 but time take to long for working-class
@rikaviviers, it's true that it's definitely not possible for everyone to take the time to make this bread. There are far easier recipes out there that would be more manageable for a lot of people.
Hi hope you’re well I did not comment to other bread makers because they all put milk honey sugar to me it no bread it a cake I make bread my self but I like other people recipes to see if my bread is ok thank you I will try you recipe 🌈🤗🇦🇺🦘🐨
@connieparrelli, ahh, we're honoured that you commented on our bread recipe and that you plan to try it!! We're also really happy to hear from someone from Australia. Our neighbours just got back from a visit there and my daughters are incredibly jealous that they got to see koalas and kangaroos. Good for you for making bread. I hope you like our recipe. Let us know how it goes!
👍
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/
Crust is very hard😢
@samp5201, we like our crust crunchy. That's our favorite part. Just like good quality bakery bread!
Forget the cost. It's not loaded with all the chemicals from the store
Exactly!!! You nailed it @charlyne. Thanks for your comment.
This is a multi seed bread not multi grain, anyway nice recipe!!!
@thefitboydv, yes, we learned that after making the video. You can see some discussion on that in the comments... But thanks for your compliment on our recipe!! At some stage we'll get to making an actual multi-grain bread.
$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!
isn't multi grain bread means many different grains used and but the same grain... its more like a multi seed bread
@bakefromhome.ravisha, yes, we clued into this eventually when our neighbour mentioned it and also another person in the comments! We didn't realize our mistake initially and we don't want to change the title as it's doing so well for us. But you're right it's a very healthy bread with seeds, not in fact a multigrain bread. I think many of us are used to associating multigrain with healthy but not knowing what exactly it means. Also, in French "grain" is "seed" and we live in Montreal and function in French a lot, so that may have also confused us. Thanks for your comment!
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.
@Duncan, many people take pride in making something from scratch, in taking the time to take care of their health and enjoying something with superior taste. If you and your wife aren't like that, that's fine. If you have an amazing bakery near you and you can buy bread of this quality and afford it, that's great for you. Many people don't and can't.
There's no written recipe.
@caroljahnke5034, for the written recipe go to: go to:
guillermoandsarah.com/homemade-multigrain-bread/
Thank you for not using sugar in the recipe…
You're welcome!
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!
Talk lens
@Caroline, ?
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. 💗
so you need to spend 2 days to make a each loaf so can travel to mexico. sounds bad deal
@realvipul, I think you missed the part about our bread being tastier and healthier than any bread we can buy.
Omg why freeze a perfectly freshly baked bread, doesn't they defeat the purpose of making fresh bread?!
@glecygamelin, omg, we are a family of four. We bake three loaves at a time. We can't eat it all when it's fresh! It tastes delicious as toast!! As a hobby baker, it's fine to just enjoy it fresh. We bake for practicality and we do it every week.
Put baking paper in your bread pan so your loaf won't stick Christian from Aotearoa new zealand
Aotearoa is a name given to NZ by the fake history makers
@christianras259, sorry for my late reply, I've been searching for your comment, but couldn't remember which video it was from! I wanted to be sure to write as I was so happy to receive a comment from Aotearoa!! It might the be first one! Thanks for telling me where you're from. I've had great experience with Kiwis so far in my life. Where do you live in New Zealand? I like the baking paper tip, but I actually recently read that some baking paper has PFAs (forever chemicals). Here's a reddit with some info: www.reddit.com/r/CastIronBaking/comments/11si69l/pfas_chemicals_in_parchment_baking_paper/
Sarah