Hello little buns, it is Stef, welcome back to my home!
We have a special thing today, because! Let me tell you why. There are now... I can't
even say it, there are now over 300,000 little buns. There's a lot of you, and that's a lot,
and we're gonna celebrate, we're gonna celebrate 300,000 subscribers. I'm so happy and honoured
that all of you wanna take the time to watch me, at least once a month, or something, you
know, just take some time to watch my lil videos and stuff, I really appreciate it!
You allow me to live the life that I'm living, and you enable me to be happy, and to be productive
and creative and my life would be completely different without you guys, you guys have
changed my life forever, I'm just, I'm so happy that you're here, so we're gonna do,
we're gonna do somethin'! I'm gonna bake you some bread. I know I was asking on twitter
and stuff, I was like "What do you guys think I'm gonna do for the 300,000 video", and like,
half of you said "bake bread" and I was like, "yeah you, you're right, you guessed it, you're
right, I'm sorry"! So I went to google and I was like, let me find a vegan bread recipe
so that I'm including everybody because like, non-vegans can still eat vegan food, it's
still good, like, chill... Okay, so I found an easy whole grain seeded bread recipe. And,
um, I'm not really a very kitchen savvy folk, you know, like, I used to be, you know, and
then I moved in with a roommate and I just stopped using the kitchen as much, for some
reason, I guess I just got used to ordering food a lot, I don't know what happened, I
don't know what the correlation is but it just happened, I order a lot of food... like,
I ordered food for like five days in a - it's fine, don't worry about it. But we're gonna
make some food today, is what we're gonna do. I have a glass of water with me so that
I can stay hydrated while I produce this creation for you. (strange cough) Anyways, the recipe
has five stars, which is pretty great. I'm down for it. Prep time... wait what? Four
hours and fifteen minutes, how's that work? We're gonna, we're gonna do it, it's ... don't
worry. Cook time, 21 minutes. I presume that you leave it to rise for like, four hours
maybe, I don't know. So, I'm gonna read this for you, okay? "Easy, 9 ingredient seeded
whole grain bread with oats, sunflower seeds and flax seed. Naturally sweetened, hearty,
wholesome and SO simple to make! Mix, rise, bake. Author: Minimalist Baker, Recipe type:
Bread, Cuisine: Vegan, Serves: 12", by twelve it means one because I'm gonna eat the whole
thing. Okay so ingredients are, 1 1/2 cups of warm water, we got that! We got 3/4 tablespoon
of fast acting yeast, I got that right here! Two tablespoons maple syrup, agave, or honey
if not vegan, but you know what, we're gonna do it vegan, and also we're in Canada so we're
gonna do maple syrup, okay? Half tablespoon of salt. (Boston accent) Where's the salt?
Excuse me? I need some salt. Are we, do we not have... what? It's... AH! Aah, it's hiding,
aaah. It's all good, we'll be fine. I got the salt, I got it. One tablespoon flax seed,
so naturally I bought a whole bag because, uh, that's what I do. 2 cups... 2 cups "Bob's
Red Mill Whole Wheat Pastry Flour", now this is NOT a sponsored video by "Bob's Whole Wheat
Pastry Flour", so I just got some nice no-name whole wheat pastry flour, it's gonna be fine.
You want all-purpose unbleached flour for like, rolling and dusting so it doesn't stick
to sh*t. And then two tablespoons raw or roasted sunflowers seeds. Raw sunflower seeds, and
two tablespoons rolled oats. Rolled oats! I'm thinking I'll do a double batch so that
I can have a lot of bread and also it would be more fun to watch me try to double everything,
it's gonna be a good time. We're just gonna jump right in here, the recipe is on my phone
by the way, that's why I'm looking at this, I'm not like texting my friends while I make
you bread okay, I'm not that kind of woman, I'm not that kind of girl! So basically I
have to combine everything in a bowl, so we're gonna get the water in here... Oh I'm mixing
it all in this pretty pink bowl by the way! So we've got one... and a half cups! Oh but
we're gonna do a double batch, right? Yep so we're gonna do 3 cups. There we go, 3 cups
of water, okay. Yeast is... 3/4 of a tablespoon, so if we double that, it's 1 1/2 tablespoons,
right? Am I wrong? This is a big ta- OH, guys, my table spoon measure- my measuring spoons
are cow print, I think they're so cute. YAY, we did it, okay, we've got the yeast in there
now. The yeast makes the bread... or something, I don't know what it does, it's fine. I should
really know, if I'm gonna be this obsessed with bread I should know what it does. Maple
syrup, that's two tablespoons... That's how we roll in Canada, you know? Don't worry guys,
it was closed. So if it's, if it's 2 tablespoons regular we're gonna do double, so we're gonna
do 4 tablespoons maple syrup. No don't lick it. Don't lick it, that's bad. I'll wash it,
it's fine, I'll wash it. Oh but there might be yeast on it, that's not gonna taste good.
(crying) Salt... okay, so it's half a tablespoon salt so we're gonna do a full tablespoon salt.
Come through salt. Flax seed and flours, so flax seed is a tablespoon so we're gonna do
2 tablespoons of flax seed. This is the President's Choice Organic Whole Flax Seed, because apparently
I couldn't find regular ass flax seed in Loblaw's. Oh these are seeds, like, this is a seed,
like, this is not, it's not, its no joke. Flours. Okay, so, four cups of whole wheat
pastry flour. Here we go! Nice. Beautiful! Okay, and one more. Four cups of flour. Okay,
so I just use a spoon to stir it all now, I'm sorry I don't have a colourful spoon.
You guys wanna see? I'll hold it like a mom. Okay... this smells like bread. Get this hair
out of the way. (emotionally) Oh my god this reminds me of my childhood, reminds me of
baking with my dad. This is gonna be great. I am really excited - you guys, I'm so happy
that you're joining me on my adventures. So the estrogen is making me unable to do this,
because, like, my muscles are getting smaller, and I feel really weak very often. Okay, so
I have to add flour until it no longer sticks to the sides. We're gonna start to kneed,
with our claws. It'll be fine. I'm actually really nervous about this. Oh, I shouldn't
have used both hands because now I can't grab the flour to pour it in. Let's just add more...
thanks. Stef likes a lot of bread, you know, Stef wants a lot of bread. This was a bad
decision... (plop) I probably should have maybe added more flour. I should have had
the flour already set aside in a bowl or something so I could just grab it and pour it in. It's
fine. THAT's more like it, now it's starting to get, like, a little bit... this is so fun!
Let me know in the comments if you guys bake bread regularly, or if it's like, something
that you've done, 'cause this is my first time doing this myself, which is why I wanted
to share it with you. This is the thickest, stickiest, strangest subtance that I've ever
touched. I wonder if it's gonna kill me if I eat it. Like there's no egg, so I can't
see what would kill me if I ate it. Is yeast bad if you eat it before it's cooked? Little
bit more for mama, there you go... If any of you see me doing something wrong, I'm sorry.
This is going to be the hardest experience for you if I've done something terribly wrong,
and you guys are like, "okay this b*tch, she's making the devil's bread and she doesn't even
know it." All the bread that I've seen doesn't do this, so, who knows? So I've got this big
ball of dough, I think I'm going in the right direction with this. It seems to be developing
in the way that I was told bread normally does. My phone is just covered in flour, I
can't even see it. You alright? There we go, you're okay. There is just so much dough under
my nails, it's kinda driving me crazy. Maybe one dough will fit in here, so what I'm gonna
do is I'm gonna split them in half, I really feel like that's about half... I don't think
I've ever used my hands this much in my life. Like, it's still sticky inside, should it
be sticky inside? I don't know, guys. Well, I'm sorry if you're watching this and you're
having to experience this after you are an expert on baking bread, and you're watching
me terrorize these ingredients. Just gonna plop that in the first greased bowl, and now
we just let it rise for two hours. Soooo, like (pained groans), that's gonna be hard
for me because I'm not a patient person. I also think it's really important, you know,
you guys, that you clean as you cook, because otherwise your kitchen turns into a nightmare
and everybody hates everything. We have to cover these! I have 100 feet of serran wrap
right in my drawer, so, we're gonna try not to use the whole 100 feet, just like, most
of it. I think it's also worth mentioning that I'm making a beautiful stew tonight,
so I'm gonna have a beautiful stew and a beautiful bread and it's gonna make my heart happy,
unless I manage to f*ck both of them up, then I'm gonna be really upset, and you're gonna
know about it, so (unintelligable sounds). Siri, do I need to store yeast in the fridge
or in the cupboard? Siri, do I need to store YEAST in the fridge or in the - not east!
Okay now for real I'll be back in two hours, okay I'll be back, and for real this time,
I'm not just joking with you, I'm gonna be back later, okay, I'm gonna be back later.
OKAY, so it has been two hours! My hair is falling apart, it's fine, don't worry about
it, that's fine! Two hours, and, lookit! They're big now! Big, it's a big bread! Oh I probably
shouldn't do that. Well, we have to move these into the fridge. They have to rise outside
of the fridge for two hours, and then they have to rise in the fridge for two hours.
The recipe said if you wanted to rush it you could do it in the fridge right away, you
didn't have to do it out of the fridge, but I wanted to take my time and hopefully make
them really good. So we're gonna put them in the fridge now. I just, it's so cool to
see how they got so much bigger. I probably should not have opened nor touched them, but...
WhAtEvEr I dOn'T cArE! Siri, set a timer for two hours. Siri: Okay! Your timer is set for
two hours! Stef: Thank you Siri, you're an angel. We'll see you again in another two
hours, 'cause that's apparently what we do in this house, we just go away for hours at
a time. Guys, hello, 'ello, it's been... it's been two more hours. We're nearing the end
of my day but we have to finish this bread! So, the next step is gonna be pretty interesting.
We have to impliment the oats. That's what we have to do, we have to impliment the oats.
They are risen AF. They're quite heavy too. Oh my gosh, this is so cute! (squealing) Got
one bread, and a two bread! We got two bread! Two of the bread. That's exciting. So it told
me to poke a hole in it and pour seeds into it, so I'm just gonna like, see I'm makin'
a hole, just like stretching it open. (demonic voice) Preparing the anus. You know I honestly
didn't think this would take me the entire day, but hey, that's fine. Gonna have delicious
bread for like a whole week now. This is the raw sunflower seeds, I'm gonna put in two
tablespoons of those. How do I open this without destroying the world? It says on the back,
"these aren't ordinary oats". I don't know what kind of oats they are if they're not
ordinary, but that's fine. Gonna get in here for my oats, feeling my oats, presently. I
love oats, to be honest. I'm a horse. I, I guess I lied.
(singing) Flour. F*ck off flour, you aren't cute. Get off my counter flour, you don't pay any rent. That's it. That's
the whole song. Goodbye! Okay, y'all, it's been... like, forty minutes since I covered
the dough, and it says to do something. Preheat the oven to 425 degrees, let's start doing
that. Towards the end of the dough resting time and place a metal or cast iron pan, not
pyrex or ceramic, OKAY. On the lowest oven rack, also have one cup of hot water ready.
Okay. When the oven is pre-heated, slash the dough about 2 or 3 times with a knife, making
a cut about half an inch deep. OKAY. COOL. This dough is risen as F*CK. Look at the lil
buns... look at the lil buns! Alright, so we're just gonna wait for 10 minutes then,
because that's just what we're gonna do. Because otherwise we'll bE GOING TOO FAST, OH MY GOD.
It just seems a lot hotter than it's supposed to be, but like it said 425 fahrenheit and
I'm believing it. So we have to cut, we have to cut the things in the bread now, so let's
just, just cutting like straight lines across it, like you would in the medieval. Like when
you see bread in an RPG and it's got the three lines across it, that's what I'm doing. And
now I think we just put it in the oven, let me just look over that first, 'cause I don't
want to do this wrong, you know, I've probably already f*cked it up three times but let's
just, let's just... I put a, a, a, metal saucepan and I "have to pour hot water in the shallow
pan on the rack beneath. Expect it to bubble and steam and close the oven door quickly",
and then I have to bake it for like 30 minutes, or until it's dark brown. Like, golden brown.
Deep golden brown. Let's just do this as quickly as possible because I don't wanna burn my
face off. I'm gonna have the water ready right beside the oven. I'm gonna have this in my,
oh gosh. I'm really nervous. Can you guys, you can sorta see the oven right? Okay. So
first I have to put the bread in, then I'm gonna pull out the bottom rack and pour the
water into the thing, then I have to shut it really quickly. So I'm really nervous,
let's do this. (suspensful music plays) Okay. OKAY. OH god. Oh god. Okay. Okay. Alright.
(yells, phone dings) my phone screams too. So I think the purpose of that is to keep
it moist inside or whatever. Now we have to set the timer, so I'm gonna set the timer
for 30 minutes. Siri, set a timer for thirty minutes. Siri: Your timer is already paused.
Stef: Change it. Change it! Siri: Okay, 30 minutes and counting. Stef: Thanks, Siri.
Siri, what happens if you burn bread? Siri: Let me check on that. Okay, I found this-
Stef: Siri, do you like bread? Siri: I have not tried bread before. Stef: Why have you
not tried bread before Siri? Siri: Who, me? Stef: Yes, you, why have you not tried bread
before? Siri: I figured as much. Stef: That makes no f*ckin' sense, Siri. Okay, we're
gonna come back in half an hour and we're gonna see what the bread is like. (slurring)
We're gonna see what it's like you guys we're gonna see what it's like oh my gosh. Okay,
so it's been a long time! It's been well over, well over the time that it was supposed to
be in, it was supposed to be in like, twenty eight to thirty six minutes and it's been
in for like thirty six minutes, so we're gonna take it out now, okay? Wait! I need to protect
my counter, with these. Okay. I'm gonna put them, put them on these, you know, little
corky boards. And then I'm gonna transfer it on to a cooling rack in five minutes, I
guess, so let's just see what happened. Let's just see. (gasps) Oh, they're so cute! It
is so cute, look at them! Look what I've created. They're quite hard. I wonder if I f*cked up.
They're quite hard. Well, actually, they're pretty, they're pretty good, they have like
a good, good, good, OH that's beautiful! Oh it's GORGEOU- okay. It said to leave them
here for five minutes otherwise it'll be doughy inside so I'm gonna leave them here for five
minutes, and then we're gonna transfer them onto like, probably like a cutting board for
them to cool. Let's do that. Let's do that, I'm so nervous. My friends, it has been over
five minutes. These are still really warm but I wanna move them into, like, not this,
so I'm gonna gentle, be gentle with it. Oh it's so beautiful. (crying) We should absolutely
try a piece of bread. So what we're gonna do is we're gonna get our handy-dandy bread
knife, alright, we're gonna chop a little bit off, and we're gonna see what happens,
so I'm just gonna take, like, an edge. Oh my god, it looks like bread. (gasps) Look
at that! It looks like bread. It smells like bread. (crying) It tastes like bread. YES!
It's beautiful. This is the achievement, of what all 300,000 of us. This is what we've
created. A beautiful loaf of bread, ready to be enjoyed by countless people. I don't
give a sh*t, this is so good. I don't give a f*ck. Let's just put some butter on the
bread. You know, why not? You know, throw some butter on there. Now knowing that I can
make bread this good, and this healthy as far as bread goes... This is what the channel
is, you know? Like, we started out as some raw ingredients. You know, there's some flax
seeds and some pumpkin, and... there's no pumpkin in this, I'm not sure why I said pumpkin,
but... we started out as just some raw ingredients, and now there are 300,000 of us. Over 14 million
views here, on this channel, and we have turned into a lovely, beautiful delicious loaf of
bread. All of us. And I love you so much for becoming bread with me. You know, what part
was I? What part were you? Was I - Am I the yeast? Am I the water? Am I... you know, am
I the salt? And then, like, what part are you individually? That's what I wanna know
from you! I wanna know what part of this bread you are - you specifically, not like you as
a group. What part of this bread are you specifically, and like, why are you that part? You know?
Bonding excercise you guys. Wow, I probably should stop. Well, now that we've experienced
the bread. Too much, too much experience. I'm gonna go for now. Thank you again, so
much for joining me here and on every other video, and I will see you again very very
soon! I love you all so much, thank you thank you thank you, and I love you so much BYE!
In terms of the skin, but, the skin on my body has changed completely and it's very
different. It's like a different person, it's awesome, and it's bewildering, and it;s bizarre,
but at the four month mark my skin is definitely nothing like it used to be, which is great.
I love that.