Video

best recipe! best I've seen yet! sorry about typos

@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.

@mattlocksenior7715 that's exactly where we went to. The Jamaican man in the comment below was praising our recipe. This recipe is from our friend's mom, who is Jamaican. We show her cookbook... Did you watch the video?

Thanks so much Ken for pointing our our omission! You'll need 600 g of water. I'm adding this info to the video Description now!

Yes, absolutely. It's just like regular icing sugar!

@ArizonaBorn1358, thank you!!!!

@DivineMizE, for this method, yes. There is a stovetop method I saw online. You could look that up if you prefer. The oven is on very very low for the 12 hours.

@lexielorine, thanks so much for your thoughtful comment!! It seriously means a lot to us to hear from you. Sometimes it's hard to find the energy to keep making videos, but comments like yours make it all worthwhile! There are quite a few people in the same boat as you, and we're so glad to be able to help. Is there anything you'd love to know how to make? Even something simple? Eggs on mini pancakes is a good idea. They do sound delicious like that!

@Ab Magno, did you make it and it curdled? It shouldn't curdle, but it could depend on what cream you're using. Which country are you in and what kind of cream are you using? I read that it can happen if you have an extraordinarily sour lemon. I also read that it can help if you evaporate the cream first. But not sure about that process. You could research it online. Good luck!

@aristomax5835, that is the best compliment ever, to hear from a Jamaican that we got this right. We followed the recipe of our good friend's mom (who is Jamaican). The only change we made was to use a habanero instead of scotch bonnet pepper as that's what was available to us. Thanks for taking the time to write us! We'll be sure to brag about this to Jamie Oliver should we ever cross his path!

@Ramesh Jadhav, thanks so much for writing to tell us!! We appreciate it.

@howgoodbaking, ahh, thank you so much. Very sweet of you to write to tell us our video is amazing! We appreciate it!

Hello @daisyfernandes2695, no, you don't need to toast it right away! You can let it defrost first, no problem with that!

@Scarletcrimson75, thank you!!

@whatever273, at 100 degrees Fahrenheit or 38 degrees Celsius. It's written on the black screen in the video. 🙂

That would be tasty! I guess it would change the texture, but it might be worth it for the added zestiness!

@Cowboy foods, we're delighted to read that you made our recipe and that it came out fabulously! Thanks for writing to tell us! Sarah

@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.

@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/

@marcjacobson, that's a very good question. Unless you have a lab, you can't prove it conclusively. But, we add in bacterial cultures from store bought yogurt with live bacteria when the temperature is not high enough to kill it. Logically the yogurt should be fermented... The longer you let it incubate the more likely all the yogurt is fermented as there is more time for the bacteria to spread. Hope that helps! Sarah

@@GuillermoandSarah Ok, thanks. I was curious because I have always used the thickening process to confirm the fermentation succeeded, but always with dairy. I’m new to vegan yogurt and haven’t had much success yet but I’ll try your method and hopefully the flavor will be a good indicator.

@@marcjacobson757 hello! Have you had a chance to try it yet? Guillermo says the thickening of dairy yogurt is because when the bacteria is fermenting, the milk produces an acidic substance, and this substance makes the milk separate into the whey and yogurt. But this doesn't happen with oat milk or any plant-based milk. Also, he says just because it's thick (with dairy milk) doesn't mean there's lost of bacteria. With dairy yogurt you have to let it rest about 5 days to have the full benefits of fermentation. Hope that makes sense! Sarah

Well if you beat butter on high until it's a pale ivory color that looks fluffy, you get whipped butter 😂

@jeannie920, I guess you mean there is nothing as tasty as butter? If I eat butter it makes me cough and have mucous in my throat. Not fun! Lots of people have an intolerance to dairy and also lots of people don't eat dairy for ethical reasons. So this is a great option for them. Sarah

@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/

@mhouslay7281, thank you!! So glad you found our tips to be helpful!

@user-zx4zx4bh7h, you're welcome!

@Van, thank you!

Yes, absolutely, because this recipe is for icing sugar just like what you would buy!

@caroljahnke5034, for the written recipe go to: go to: guillermoandsarah.com/homemade-multigrain-bread/

Also having déjà-vu reading this comment, but loving the déjà-vu, and as always, very appreciative of your comments @dominicdurocher!! Merci beaucoup.

@Charu, thank you for your comment. You're the first person here on CZcams 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

Thank you Michele! It is delicious! We're going to post a sourdough bread recipe this week. Sarah

@Susana.Cervantes, there is such a small amount that you don't taste it. But if you're worried about it, you can buy tasteless avocado oil, which is what we used. 😀 Or, if you'd rather not, you can use only olive oil, using a mild olive oil.

@DarthNebula, yes, you start with granulated white sugar and cornstarch and end up with icing sugar!

@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?