Baking Bread From Homegrown Wheat!

It's official, the Bread Boys came in hot and made the first loaf of bread from wheat grown at the Epic Homestead. I recruited Jacques the Garden Hermit and we got to baking. He's 10 loaves into his baking experience, and this was the first loaf I've baked in years. Hope you enjoy the process, and if there are any things you'd improve upon...we're all ears!
00:00 - Intro
01:34 - Milling The Wheat
01:52 - Fresh Milled
03:34 - In the Kitchen
04:35 - Weighing Out Flour
05:06 - Sourdough Ingredients
05:42 - The Sourdough Starter
06:26 - Adding It Together
08:04 - Initial Mix
08:29 - Kneading The Dough
10:06 - Forming The Dough
14:08 - Initial Rise
16:10 - Scoring The Loaf
17:36 - Baking The Bread
19:11 - Loaf Reveal
19:29 - Taste Test
20:22 - Outro
IN THIS VIDEO
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[@epichomesteading]

Based on: iambaker.net/simple-sourdough-bread/#wprm-recipe-container-92027 For 1 loaf: (500g Flour, if using whole wheat you will need to adjust for more water, this video was made with 100% whole wheat fresh ground flour, below is what I do with store-bought flour) 350g whole wheat 150g all-purpose unbleached 300g warm water 170g active sourdough starter 20 grams honey 6 grams salt 1. Combine ingredients in a bowl and pre-mix by hand to incorporate flours and liquids. 2. Knead with a bread hook on a stand mixer set to 1-2 (never higher than 2), knead for 2 minutes at a time with a 2-minute break in between to allow it to incorporate easily. Kneading should take less than 6 minutes on the mixer, probably 15 minutes if doing it by hand. 3. Once the dough is stretchy and doesn't appear wet(add slightly more flout) or crumbly(add slightly more water) transfer dough to a lightly oiled bowl and over with a damp towel. Set bowl on a heating pad to aid in the rise if indoor temps are under 70 F. 4. After 3 hours take the dough ball out and fold it into itself until you form a tight ball, this introduces some stretch to the gluten and helps distribute heat. 5. Remoisten the towel and cover again for 2-3 hours. When it is done the dough will appear larger and when you poke it the dough will spring back some. 6. After the second rise preheat the oven to 450 with the dutch oven inside it so everything preheats. 7. Dust a cutting board or counter with flour. Take the dough out and then pull the dough into itself until it forms a nice smooth top but don't overdo it otherwise, the dough will tear and it won't form a nice shape. If the dough feels to wet add some more flour until it isn't too sticky. When the final boule is shaped dust it with flour. 8. Place dough onto a piece of parchment paper and score the dough as you please. 9. Once the oven is heated (let it heat for an extra 10 minutes after the preheating alarm goes off), remove the hot Dutch oven from the oven. Be aware the cast iron will be very very hot so move quickly and use thick gloves. Open the dutch oven and then carefully lower the parchment and dough into the dutch oven. 10. Place the dutch oven back into the oven and cook for 15-20 mins, bread should have risen significantly and should be beginning to brown. 11. After the first bake remove the top lid and return the pan and bread back to the oven for another 15-20 minutes, the top should be fully browned. A good test is to knock on the top and bottom of the boule and if you hear a hollow sound it indicates that the bread is ready. 12. The most important and difficult step, remove the bread from the oven and wait at least 20 minutes! If you cut in too early the interior won't have time to set and the internal steam will make the bread doughy as you cut into it. Enjoy!

[@TobyRobb]

You can lightly toast it if it's a little damp, works great !

[@TheOnlyKingBee]

I just do it by eye. Cakes and everything Ahahah. I like a bit of chaos in my cookery. I actually get good results consistently somehow

[@theunknownfragment5473]

Hmm my grandmother died when I was 17. That woman never bought bread we always made fresh bread every day. I started to make the bread when I turned 14. Few years ago I got a bread machine but honestly l have not used it more than 4-5 times. Because it doesn't work nowhere as good for my taste. Watching you guys made me think of that awesome fresh baked bread smell my husband says it's the best home "air freshener" 😂. Well done both of you.

[@thatsawesomethankyou9582]

that was awesome, it was so laid back and fun to watch.

[@currendodds3304]

Start with your wet ingredients first in the mixing bowl. From a former baker

[@amybleyer546]

Honestly the banter between Kevin and Jacques while eating the bread made this video 😂😂

[@dougf1249]

Very much so

[@will1220]

100% :D

[@Detritus0311]

This 100

[@maggiemanzke7926]

Enraged is too strong a word. You two are providing glorious entertainment! I am a kneader, and that process is a very zen experience. For every 10 bread bakers, there are 200 different opinions on how it should be done. You've got the basics. When it works, you celebrate! When it doesn't, you make croutons. :D That is one Epic loaf! Beautiful.

[@jaselleromero]

Haha same love the hand knead it's so nostalgic for me.

[@mamasuki]

When it doesn’t, you make croutons. Life advice right there.😁

[@pyramideye3225]

I love that so much. When it works, you celebrate! When it doesn’t, you make croutons. :) that’s well-said

[@NorthToSouthChannel]

Honestly, seeing the other side of gardening food is really fun, and you guys are hilarious. Maybe start a "Kev's Kitchen" Episode featuring a recipe that includes food you have grown?

[@michellebaker8513]

Jacques: "Taste test!!?!" Lol the concern in his voice 🤣 You guys are so funny! Kevin ready to taste test everything lol.

[@epichomesteading]

Can't help myself

[@erika71classic]

Such a cute couple

[@bizzyandbart]

not going to lie, watching Kevin weigh out those ingredients was killing me! But I love that you guys are breaking all the rules and just having fun with it. You do you!

[@epichomesteading]

I def let myself loose a bit 😂

[@sunnyday_lemonbars]

@@epichomesteading a wild man,l you are!

[@carladelagnomes]

The fact that they broke all the rules and came out with good bread!

[@pheart2381]

I never weigh anything when i make bread. Iron age woman didnt have weighing scales.

[@agemo82561]

@@pheart2381 They'll get there. Give them time ;-)

[@marylukefahr8187]

I spit out my coffee when he said “the vibe I’m getting is I just got to the kings table”. Kevin’s face was priceless! Who knew I’d enjoy a video watching two men eat bread so much!

[@epichomesteading]

LOL I died when he said that

[@Ottawajames]

Giving the loaf a good spritz with water before putting it in the oven helps to give you a nice crusty exterior while helping to maintain a soft moist interior.

[@epichomesteading]

Great tip!

[@csn583]

Could bread be any more like concrete?

[@ulla.umlaut]

I put a cake pan in my oven on the lowest rack, pour boiling water into it and put my proofing bowl in the oven on the higher rack so it's a little warmer and humid. I leave the pan of water it in there (topping up if needed) through the preheat and the bake to add humidity.

[@equss1]

Brush a raw scrambled egg wash all over the loaf on the last rise. For the baking... Use a meat thermometer and bake loaf to 190° . Maybe keep the cover on til the last 5-10 minutes of baking. Perfect loaf everytime!

[@reshabriella]

From beating your wheat to spanking the dough, laadahmercy! LOL. I laughed really loudly at that dough spanking scene. This video did not disappoint. I learnt a lot from this (as always) and laughed a lot. Beautiful bread! Fantastic job, Bread Bros! Thank you.

[@epichomesteading]

Glad you enjoyed!

[@cactuscannon]

"How are you going to put butter on a giant bubble?!!!" LMAO One of the best episodes yet!

[@reshabriella]

Man spoke the truth there... Truth...

[@italiana626sc]

Jacques's tasting notes were too funny!! "I'm picking up some wheat, and some butter." Dying! And Kevin, your scoring game is on point! Great job to both of you!

[@epichomesteading]

Thank you!

[@WildflowerFarm417]

I held it together until "I'm picking up some wheat."

[@jamesl1332]

Everything here is excellent and I'm super jealous of the fresh grind!! Only two things I'd recommend for your second loaf: 1. Flip your combo cooker upside down so it's easier/safer to load the loaf with parchment paper. 2. Spray some water into the hot combo cooker so it steams, then immediately put the lid on (feel free to spray the loaf directly - you want to add more than you think, but not so much you lower the temp, so don't pour water in). High humidity inside the combo cooker prevents the crust from setting too soon in the first 20-ish minutes, so you get more rise (aka oven spring), then when you take the lid off for 20 final minutes, it dries out the crust at the max expansion point. Let it rest for an hour after to finish cooking the inside (some say on a cooling rack, others say in the oven with the door open to "cure," but in that case, be careful not to burn the bottom). So happy for y'all! Next, do popcorn! PS: after you eat all the butter, do not sleep on dipping oil. Put some evoo in a small bowl, pinch of salt, cayenne, herb de provence, onion powder/granules, garlic powder/granules, etc. But let them infuse for at least 30 min, but this is best if you make it and set aside when you first start the bread. Williams Sonoma at home! Also drink wine. 🍷

[@epichomesteading]

Oh FANTASTIC TIPS!!!

[@electricbeing993]

Great tips thank u

[@alexismayo8187]

I could make suggestions and critique, but watching the sheer joy you both had making the bread I won’t. For the first baking bread you did well! Keep on baking bread…and please get a bread knife! ❤️

[@jamesburns679]

This is one of the funniest episodes in your channel

[@epichomesteading]

LOL glad to hear it

[@megneticred]

“You need to calm down’” says the guy who got carried away spanking dough! 🤣 I am loving these videos where I feel like I’m chillin with my friends. Don’t stop the grow guides and stuff, need those too. But this was lots of fun. The Garden With Me thing is awesome too. Luv both you guys!

[@oatradia]

"Don't get that in the mail" yeah throwback anthrax joke (geez I feel old) 😂😅

[@Theodoric93]

Came to the comments just for this. A dark joke totally flying under the radar of an otherwise wholesome video. Love it.

[@andreahorsch286]

Jaques is like please touch the dough less. Please dont pinch it. Please stop squeezing it. And Kevin is like I grew this amazing play doh!

[@ellenkuang8853]

Tbh even i was like STOP SLAPPING THE AIR OUT OF IT!! 😅

[@fignewton0000]

Kevin's excited expressions were *EVERYTHING*

[@ltac8194]

Kevin, I'm a huge fan of your channel. You and the Garden Hermit are hysterical and I'm enjoying the collaboration. The bread wasn't perfect, but the collaboration is perfect and epic.

[@epichomesteading]

Appreciate you!

[@hikerlindacanadianrockies8478]

I started making no-knead Dutch Oven bread over the last year, and it's a lot less work than the kneaded stuff, and tastes just as wonderful.

[@carladelagnomes]

Ok, I have to try this!

[@taydecr]

Wow! You’re living the dream. If I didn’t have to work a full time job I would do everything you’re doing. Grow my own food, bread from farm to table, solar panels, rain water harvesting, reuse water from the house in the garden etc. Love the bread video and thank you for sharing! My mouth was salivating. 😂. Plus you’re so lucky to find a friend like Jacque that is so like minded to share and help with everything. I’d like a Jacque in my garden. Where can I get one? 😀

[@epichomesteading]

They're an extremely rare specimen

[@nxzz]

I have never enjoyed watching 2 guys bake bread this much before. They’re so funny together! More baking!!!

[@janettelittle3347]

This might be my favorite Epic Gardening video. Spanking the dough and tasting notes of wheat, I felt this in my soul. 🤣

[@clarencesmith9882]

Loved this! You guys are hilarious. Nothing better than learning and laughing with great friends. Truly an insanely Epic Loaf my friends! 🤗😁

[@rachelt2415]

The joy and excitement in this video was great to see. For some reason I felt like I was watching someone 1000 years ago enjoying their toils.

[@tammybinfl4755]

Loved this. Jacque Can you do video on sourdough starter. How can a baker not be able to make true sourdough. Congrats on that amazing accomplishment.

[@dethmaul]

Yeah, I've looked up recipes for sourdough and they all need starter. How did cowboys out in the bush make sourdough?

[@Rozzie...Brisbane...Australia]

Ok now I've seen breadheads rise to crown the crust....keep on baking boy's...:)

[@danareed1656]

whats hotter then a hot loaf? not much but how about two good looking guys sitting in an awesome garden breaking bread ,they grew, processed and baked them selves ! you guys are awesome! truly epic!!

[@epichomesteading]

😍

[@tgailwilliams]

You boys are cracking me up! So glad you have the 'bread bug' because its fun! I make Challah Bread each week and its so fun. There are no mistakes just happy little experiences.🤣. Enjoy the process!

[@Carmen-ok]

You guys are hilarious 😂 loved, loved the entire video from start to finish. I can see it “The Epic Bread Making” with Kevin and Jaques. What other types of bread can you make? Looking forward to more bread making 👏🏼👍🏼🥖🍞

[@epichomesteading]

Focaccia up next!

[@Carmen-ok]

@@epichomesteading waiting patiently…not! 😂

[@TheMCvamp]

I felt that excitement of smacking the bread dough in my soul lol Love to see people excited doing new things

[@sigfreed11]

Proof bakery on KZbin has been helpful for me to understand bread baking 👍🏻

[@richardchan811]

The chemistry during the banter is off the charts, so many great jokes.

[@amywilkins]

The fact that their are men out there like this, brings a smile to My face :)

[@sudhac1384]

You guys crack me up!!🤣 Great video and delicious looking bread 🍞

[@epichomesteading]

Thank you 😋

[@Jedimaster4840]

I loved this. Baker/Gardner here. Honestly, it’s super exciting to see you two exploring this. You have the best attitudes when it comes to learning new things.

[@thatsalt1560]

Bread that is warm and straight out of the oven will be doughy, especially when cut with a knife. It needs more than ten minutes when it's a dense loaf.

[@Going2Frys]

Next loaf try using the shallow pan as the base and then deeper one as the top. It works more like a bread cloche. Removing the deeper “top” reduces the chance of the crust burning before the middle is baked fully especially with cast iron radiating heat right next to the crust.

[@1MzSyd1]

This was probably one of the most satisfying things to watch! Anyone can grow a tomato.....but who can grow wheat and make bread!!! EPIC learning! 💜

[@cafarmgirl3279]

Just ordered the seed mat just for my bread baking, brilliant idea!...why didn’t I think. I’m alway trying to find a warm spot to rise my dough.

[@darkknight145]

What's the lowest temp you can set your oven for? Mine can be set to 30 degrees which is great for rising the dough.

[@Smacsek]

Top of the fridge works well, dryer too if youre using it while making bread.

[@jennifersiegrist8440]

I’ll turn the oven on for maybe 3 mins or so then shut it off, I’ll make sure it isn’t too hot before I put the dough in there to rise. Works great.

[@emilydelf3961]

I just turn the oven light on and it's perfectly warm, no seed mat required.

[@digsindirt4490]

Right??? A warming blanket or muscle heating pad would work, too. Duh! I feel like a total dork now. LOL

[@mmmmgoodlife4571]

LOL! I loved and laughed at this episode! Do it again. 🙌🏻

[@jtcowboy5518]

You guys are so funny and adorable! Looking forward to see more cooking and baking!

[@joelchristopher190]

Finally a video of the wheat to bread process where someone actually knows how to make bread 😂 Awesome video, thank you!

[@vlong7112]

I feel like "home-grown wheat baby" also needs to grace some EG merch 🤣🤣🤣

[@sunnyday_lemonbars]

Agree! And "this is gluten-full, not gluten-free my friends 😏"

[@cg5101]

I’m completely new to both growing wheat, milling wheat and baking the bread out of it and I really, really appreciate this video. Who cares about the million different opinions, life is about the experience and in the end getting nutrition out of our food again instead of the poison we’re fed from food companies. I will be trying this myself this spring with hopefully similar results and I can’t wait!

[@catnipaddict88]

There are going to be some people enjoying that bread smacking clip a little too much. 🤣

[@vlong7112]

K: Let's taste test it. J: TaStE tEsT?!? So entertaining :D

[@ashleydallman6413]

I love seeing you out of your element of baking bread but also seeing a spark of enjoyment of baking a loaf from wheat you grown, I’m super jealous. You should start a sourdough starter with your wheat dough

[@kayokolindenberger3754]

I am so glad that I just discovered this channel. Loads of entertainment and the courage to bake my own bread. Thanks guys!

[@bakersbooks]

Sorry to comment on a year-old video, but just want to say I've worked as a professional baker and still bake bread every Friday, and this was a joy to watch. I love seeing people discover how fun it is to make bread and you did fantastic! Yours definitely wasn't raw in the center-loaves can look doughy if you cut them while hot and/or using a non-serrated knife that compacts the crumb.

[@meganfuto1939]

Love the chemistry and the laughs between you two! Definitely more kitchen/cooking videos for sure, it only makes sense!

[@theresaanndiaz3179]

A really great bread making book is, " The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" by Peter Reinhart. I love that you weighed the flour and other ingredients. The scoring on top is a great touch.

[@juselenascott6620]

I love the combination of commedy and educational. Great job, especially because I always use a bread machine because bread intimidates me. Looks delicious!

[@valeriem3644]

Omg the seedmat warmth is brilliant!

[@terryberg2077]

Hands down, my most favorite Epic video ever! You two were so sincere in your lack of knowledge and so funny. Then you finished with a product that obviously surprised you in how delicious it was. I love watching the Great British Baking Show and you need to have their bread expert, Paul Hollywood, do commentary on your bread making talents....he will fit right in with the two of you. Great video.

[@birdmananyweather1681]

"It's called....who cares, you don't have to do it perfect" 💯💯💯

[@twobluestripes]

The seedling heat mat is a stroke of genius. I also live in Southern California, where it could be lovely outside, so my heat is not on except at night, and the kitchen gets too cold for dough to rise. Last winter, I was just putting my oven on at the lowest temperature, to warm the area around it gently, which I know is probably a total waste of gas, but presumably uses less gas than turning the heat up and cooking a whole condo. If it was warm enough outside in the sun, sometimes I would set the starter in its jar outside for its feeding, but I didn’t want to do that with my loafs. I have not bought any heat mats, but now I know I will get multipurpose use out of them!

[@yarnstead]

You can also use a cooler as a proving “drawer” like on GBBO. Use a bowl that fits nicely in the cooler for the bread dough, and put a canning jar of boiling water in next to it…then keep curious household members from opening the lid for a few hours!!

[@aprophetofrng9821]

The first rise might have been a lot lower because of the extra salt added. Salt acts as a combatant to yeast. With too little salt, it will rise too large and you'll end up with massive air bubbles in the final product. With the correct amount, it battles the yeast so it doesn't rise out of control and you get a good proportion of small, medium, and large bubbles. With too much though, it can make it take quite a long while to rise to the correct amount as the salt is killing too much yeast. It just means you have to rise it longer like you did. So no big deal.

[@judysocal8682]

Fun video. It is funny to see Jacques without his hat in the Epic Kitchen. Keep growing, cooking and baking.

[@MMuraseofSandvich]

Some things I've learned from brewing alcoholic beverages and baking Japanese style bread: Yeast can't really consume honey unless there's a big healthy culture fermenting the food, so it's only there for flavor. If you want to crank up the activity of the yeast, malt sugar, corn sugar (glucose/dextrose), apple cider, or potatoes will do the trick. You can ferment or "proof" bread dough in the oven or a big plastic box, just make sure the oven is off and put a bowl of freshly boiled water in the same space. It's more of a cinnamon roll (sweet yeast breads) thing than a rustic loaf thing, where you really want the bread to not dry out at all. There's a French bread that is shaped and cut like a leaf, the exact name escapes me. Great bread for newbies: focaccia. I have the exact same oven mitts Kevin used.

[@MMuraseofSandvich]

Fougasse! That was the French leaf bread. Slightly proud that I didn't have to Google it.

[@factoryprints]

Inspiring me to see if I can get some friends together to grow wheat and do this on a slightly larger scale. Very cool to see the full circle trip

[@mntgardener9246]

Just order it. I can get wheat berries at Amish bulk stores OR order from Breadtopia. Then you don't have to wait a year for your wheat crop to harvest.

[@gardenair700]

I loved this. I’m a gardener and a big bread baker, so this was awesome to watch. Good job! Sourdough definitely has “techniques” and you kept saying you were doing it wrong… I can say that some basic techniques were missed… but here’s the bottom line… you did it and you loved it! You enjoyed what was entirely your own creation. I don’t think critics have anything to say against that. Well done and inspiring! You also had fun!

[@lindanelson8969]

I am so so impressed that you could grow your own wheat and bake it into bread. I was already a fan from when you survived on what you could grow for a month (I think it was a month) but this will keep me a fan for a long long time. Thank you for doing this experiment. PS. I always get a white trash bag because they are food grade. Pour a little water in it, pour it back out so it’s moist, and shove the whole bowl with the bread dough into it. It keeps the dough nice and moist while it is raising.

[@purplethumb7887]

I love this video so much, from the process of sowing, growing, threshing, to baked bread! And the bromance is totes adorbs. Love it all! Well done!

[@Nikki-mx5my]

This was delightful to watch, and even though I couldn’t enjoy a slice of that beautiful bread alongside you, very satisfying. Very few things are better in life than warm, fresh bread.

[@Nikki-mx5my]

What would also be cool? Making your own fresh pasta from home grown wheat. Just realized that we’ll have some Epic chickens soon too. So imagine that homemade egg pasta using fresh eggs from those chickens.

[@lmichelle6244]

😅 nothing could have made this video any better, except... if Kevin popped out of a kitchen cabinet like he does in the garden ❤

[@TooLittleInfo]

This was SO much fun, I hope you make more videos like this!

[@teresastrayhorn277]

Absolutely LOVED this episode! Please do more grain growing, harvesting, milling, and baking! A winner hands down!!

[@margarita6700]

I admit, I came to the channel for the gardening, but I stay for the Kevin/Jacques buddy antics.

[@korissacalcagno6406]

That seedling heat mat idea is genius! At my old house I was always trying to figure out the warmest spot of the kitchen to let dough rise. I moved about two years ago and my new oven has a proof setting so I don’t have to struggle anymore 😂 but this trick would’ve been so helpful!

[@christinemose7308]

These needs to go viral. Too much fun.

[@horneytoaster4773]

Ooooh!!! I was wondering why I couldn’t see this video yesterday!!!

[@sandyh7309]

Lol, Kevin: "It's called 'who cares'." That's a beauty loaf of bread. I love the joy and excitement you both express in gardening and homesteading.

[@kirstinmckeown3581]

That looks amazing! I do a weekly sourdough baguette bake (my daughter has decided that mine tastes better). It take 3 days start to eat, and I have had to adapt recipes for AP flour, then back to bread flour, then adjust for wet vs. dry days. I used to do challahs and fruit bread and yeast dough cinnamon rolls, too. I don't know if that makes me an expert (self-taught), but I was not upset by anything you chose to do on this video. There is a lot of precision in baking, but you have to adapt slightly every time you do a bake, and getting a feel for the different stages is just as important as weighing things exactly--so if something is off, you can adjust various factors. You nailed the important parts: enjoying the process, enjoying the end product, and enjoying sharing. AWESOME!

[@clancarney2541]

can I just say, you two are my favorite bro-mance ever!!! I watch you both and just get the biggest kick!

[@jamie.richardson]

Whats great for sourdough (and lazy bakers) is a no knead method. You basically make the dough and let it proove, the fold it 4 times. Do this every 30 minutes about 4 times and it gives a really nice crumb on the loaf! Bread looked truly Epic though!

[@coriander7150]

Slap that dough! 🍞✋✋✋ I never thought it would be worth growing such a small amount of wheat, but it looks like a fun experience. Maybe I'll give it a shot since I like baking and gardening!

[@cheriekalel9578]

Your bread is absolutely EPIC!!!! I was drooling over it, giggle! One thing you can do to keep you from having dry flour at the bottom of the bowl is to put your warm water in first. That's how I start my bread, and I use an 18 year old Bosch kitchen machine (my second one in 34 years), and I put in half of the flour after the water and jog the machine a bit to mix. I then add the oil, honey, yeast, salt, and dough enhancer, then turn the machine on low and as it goes, I add in flour until the dough stops sticking to the side of the mixing bowl, and the motor makes a certain sound, lol, that tells me it has enough, and let it knead for 8 minutes. And those 8 minutes of kneading means i only have to let my dough rise once, for 30 to 45 minutes, and then it's into the oven for baking.

[@cheriekalel9578]

Also, to shape my bread I use some olive oil on the surface of the counter, not flour, and it helps to keep me from overworking the dough and my hands don't get sticky. And I let my bread cool for a couple of hours, and that way there's no dampness, but I use an electric slicer, and damp bread doesn't slice well at all for me. Your loaf is perfect for eating right away just the way you did it. So very happy for your success!!!

[@celscookinggardeningchanne3557]

Quick bread facts: your dough was a little dry, add less flour on the work surface, add more water, and brush with egg wash before cooking. Otherwise, you did a great job!! Ps. Add oil in the dough about 2 tbsp

[@JackTheAwesomeKnot]

Brush a sourdough with egg wash? I've never seen that, only for sweet bread.

[@vsteele4316]

Thanks Epic Bread Bros for brightening my day with this fun and hilarious video!!! LOL!!! Your ground to table bread looks WONDERFUL!!!!

[@TheBourneHomestead]

We always cut into fresh bread when it's hot... who cares is right, it's freakin delicious!! Great job! ❤️🌾🥖

[@agemo82561]

You know what? Haters gonna hate and triggers gonna trig, but at the end of the day y'all are happy with what you made. Life does not get any better. Cheers to both of you! FYI - I've been baking my own bread for about 10 years now. Yeah, y'all did stuff differently than I would, but I knew it was gonna be good.

[@DonnaLorenzen2009]

The two of you made me laugh so many times. A great line was, "now that we're into our true winter"...lol. South OC here and planted spinach seeds tonight now that the latest heat spell is over.

[@julzb6047]

I think I had the most fun watching these two go back and forth. Hilarious! 😆 But I DID learn some things. Keep these videos comin'!

[@rtjs14]

love the flower vase in the window

[@gracequalls9770]

Just wanted to say I love that design because it is so rustic and gorgeous

[@quantumcat7191]

Once you eat homemade bread there's no going back. I mix in rosemary, white cheddar, and pepper into my dough in the last 20 minute rise. Makes amazing pizza dough as well. But, I was curious about growing my own. Great 2 videos.

[@AiraRukawa]

Need a larger area to grow your wheat next time. Looking forward for next year's bread 😁

[@micheledeluca2246]

More bread baking videos, please! So fun!😂

[@seasprayart4741]

Your channel is not only beyond insightful, but it is so full of joy ☀️💚 Thanks so much for sharing with the world. Cheers from Australia

[@debbieflores7256]

All I could think about is the children's book, "The Little Red Hen." This is the modern day version!

[@freakingbored]

YOU GUYS TOGETHER!!! PLEASEEEE MOREEEEEEEEEE.

[@jnelson1397]

You guys Rock ! No body can make laugh , totally enjoyed learning from y'all. I wasn't sure how committed I was to make a loaf before searching "how to "until you convinced me after finding & watching y'all. Rock on !

[@OrganicMommaGA]

In truly Epic fashion, this video was a demonstration of learning, teaching, and enjoyment! I have baked my "fair share" of breads and find that whole wheat does need a bit of extra moisture at the beginning. I have often added a few tablespoons of unsweetened applesauce while mixing in the liquid ingredients and obtained good results. Regardless of what I do (or don't do), it was delightful to see the comradarie and positivity in this learning experience!

[@polarberri]

This is so fun and amazing!!! Awesome job, and thanks for sharing!

[@josephparker2100]

The Wheat growing as well as baking was entertaining and also very new and informative to me. Much sucess and very delighted to have met you both. Sincerely, jo£ Parker future Miller and Wheat Grower. Cartoonist and Artist.

[@nancycowell-miller4321]

This brought a big smile to my face. You guys are having too much fun! Thanks for sharing.

[@scottmastersfilms]

That was a really enjoyable episode! The dynamic between you guys was on point. I laughed all the way through and then again whilst reading the comments. Epic work, thank you!

[@eugeneradinjr3998]

I love it when you two get into something new.

[@chillinkrillin1378]

I actually really really like the pattern you put on the bread 🤩