If you’ve been searching for the ultimate Dave’s Killer Bread recipe, this homemade version is even better than the original! It's soft, seedy, and packed with wholesome flavor in every slice.
I've recently updated this post to help you make the BEST homemade version of Dave’s Killer Bread! This updated copycat recipe is based on five years of feedback from readers just like you. It’s softer, fluffier, and even more delicious!
This loaf does take 2 days to make, but it is worth the wait! It has an unbeatable flavor and all the goodness of store-bought bread made better at home.
Why Dave's Killer Bread is so great
Dave's bread is a nutrition powerhouse. It's full of whole grains, protein, and fiber, while still tasting delicious! The 21 Seed Bread has a chewy texture and great flavor. To read more about the health benefits of Dave's Bread, check out this article.
Dave’s Story
Dave’s story is pretty amazing. After spending time in prison, he got a second chance by going back to work at his family’s bakery. There, he created his own recipe for healthy bread made with organic, whole grains, and non-GMO ingredients. He started selling it at a local farmer’s market, and people loved it. The bread became so popular that Dave’s business took off—and he ended up selling the company for $275 million.
Why You’ll Love This Recipe
- It freezes beautifully, making it great for meal prep and snack time.
- The poolish gives the bread a soft, spongy texture that isn’t dense or heavy.
- It's packed with good-for-you ingredients like chia seeds, flax, and whole grains.
This Is a 2-Day Bread Recipe
This is a two-day process, but don’t let that intimidate you—most of the time is hands-off. This method is what helps turn a basic homemade loaf into the best copycat version of Dave’s Killer Bread you can make in your own kitchen. Check out the steps below for a full explanation of the process.
High-Quality Supplies You’ll Need to Make Dave’s Killer Bread at Home
A great loaf of bread starts with great ingredients—and this copycat recipe is no exception. While some of these supplies might feel like a bit of a splurge at first, they’ll last for dozens of loaves and make every bake totally worth it. This isn’t just a recipe you’ll make once—it’s a healthy, homemade staple you’ll come back to again and again.
You’re not just making a loaf of bread—you’re making better breakfasts, sandwich-worthy slices, and nutritious snacks that rival anything at the grocery store.
Click the links below to see the exact ingredients that help create the most authentic copycat Dave’s Killer Bread experience at home.
- 100% Whole White Wheat Flour- I like this unbleached white whole wheat flour. You can substitute stone-ground whole wheat, but will not have the same light and airy texture as Dave's Killer Seed Bread.
- Seed Mix- When I was testing the recipe I bought each seed variety separately (Chia seeds, flax seeds, hemp, sunflower seeds, pumpkin seeds), which can get very expensive. Then I found Gerbs Raw Super 5 Seed Mix, which is a great alternative.
- 5 Grain Rolled Cereal- This blend contains whole grain wheat, rye, barley, oats, triticale And flaxseed. It is more cost-effective to buy the blend rather than each type individually.
- Wheat Berries- Any brand of wheat berries will work. I like this brand of wheat berries because its organic and non-GMO.
- Vital Wheat Gluten- A must-have for seed-heavy loaves. It gives structure and helps the bread rise tall without collapsing. Bob's Red Mill has the best price that I have been able to find.
Techniques That Take This Bread to the Next Level
Making a genuine copycat recipe for Dave’s Killer Bread requires a few artisan baking techniques that make all the difference in the final loaf. Here's what we're doing and why:
Using a Poolish (Overnight Preferment)
Creating a poolish the day before mixing the dough develops a more complex flavor and gives the bread a light, airy structure. It helps the dough rise better and creates a fluffy, well-fermented crumb.
Adding Vital Wheat Gluten
This dough is packed with seeds and grains, which can interfere with gluten development. Vital wheat gluten reinforces the dough's structure, helping the loaf rise tall and hold its shape.
Folding in the Seeds and Grains Last
Incorporating the grains and seeds after the dough has been kneaded allows the gluten to develop first. This prevents tearing and keeps the dough strong, resulting in a loaf that's sturdy yet soft.
Day One Instruction
You’ll do two simple tasks the day before that take just a few minutes of hands-on time but make a big difference in the final loaf.
- Step 1:Make the Poolish
Stir together the first measurement of flour, water, and yeast, then let it rest overnight at room temperature.
- Step 2: Cook the Wheat Berries
Simmer the wheat berries until tender, then drain and let them cool.
Day Two Instructions
Here’s a step-by-step overview of what happens on baking day. Having all your ingredients pre-mesured will help you feel confident and prepared!
Step 1: Bloom the Yeast and Combine the Dough Ingredients
Mix together your yeast and water and let it bloom. Then add the flour, vinegar, agave, oil, salt, and vital wheat gluten.
Step 2: Knead the Dough
Knead until smooth and elastic—3 min on low, 5 min on medium with a mixer, or 10 min by hand.
Note: All whole wheat flour is a little different—some absorb more water than others. Follow the recipe as written, but if your dough feels too dry or stiff, add a splash of water. If it’s still too sticky after kneading, add a small amount of flour until it’s soft and workable.
- Step 3: Fold in the Seeds and Grains
Gently mix in the cooked wheat berries, seed blend, and grain blend after kneading. This keeps the dough strong and helps create an even texture.
- Step 4: Let the Dough Rise
Cover the bowl and let the dough rise until it has doubled in size, about 45–60 minutes. Rise time can vary, so be sure to watch the dough, not the clock.
- Step 5: Shape the Loaf and Let It Rise Again
Shape the dough into a loaf and place it in a greased loaf pan.Cover loosely with plastic wrap and let it rise again until it’s just above the rim.
- Step 6: Bake Until Golden Brown
Bake until the loaf is golden and the crust is crisp. Let it cool completely before slicing for the best texture.
Allyson's Tip for Topping Your Loaf With Seeds
To top loaf with seeds, set up two plates: one with a damp paper towel and the other with your reserved seed and oat blend.
Lightly roll the shaped dough on the damp towel to moisten the surface, then transfer it to the tray with seeds. Roll it back and forth gently until the loaf is fully covered.
Frequently Asked Questions
Since updating this post with a new and improved version of my copycat Dave’s Killer Bread recipe, I’ve seen some great questions come through in the comments and emails. Below, I’m answering some of the most frequently asked questions to help you feel confident before you bake—and to make sure your loaf turns out just the way you want it to.
What if I can't find white whole wheat flour?
You can absolutely use regular whole wheat flour or even all-purpose flour if white whole wheat isn’t available. Just keep in mind that the loaf may come out slightly darker and a bit more dense. White whole wheat flour has a milder flavor and produces a lighter crumb, which is why it's ideal for replicating that Dave’s Killer Bread texture—but don’t let it stop you from baking a great loaf with what you have on hand.
Can I use a sourdough starter instead of a poolish?
Yes! If you bake with sourdough, you can substitute the poolish with 150g of active sourdough starter. In that case, omit the commercial yeast entirely and slightly reduce the flour and water in the final dough (about 75g less of each) to keep the hydration balanced. Keep in mind that sourdough loaves take longer to rise, so plan for 4–6 hours for the first rise and 1–2 hours for the second rise, depending on the room temperature. The result will be a slightly tangier, more naturally fermented loaf with a chewy texture and great flavor.
Can I make this bread in a bread machine?
Yes, this recipe works well in a bread maker! Simply add all the ingredients to your machine in the order recommended by the manufacturer, including the seeds and grains in the dough (since you won’t be able to sprinkle them on top). Set your machine to the whole wheat setting and let it do the work for you. The crust will look a little different, but the flavor and structure will still be spot on.
Why is my loaf gummy inside?
This usually means the loaf was either underbaked or sliced too soon. To prevent a gummy interior, use a digital thermometer to check the internal temperature of the loaf before removing it from the oven. It should register at least 205°F in the center. Also, let the bread cool completely before slicing—this allows the crumb to set and avoids a sticky or compressed texture.
Can I use regular whole wheat flour instead of white whole wheat?
Yes, you can use regular whole wheat flour in place of white whole wheat flour. Just keep in mind that it may produce a loaf that’s a little darker and denser. White whole wheat is milder in flavor and softer in texture, which is why it's ideal for this recipe. If you're using regular whole wheat, consider adding the optional vitamin C (4g) to help strengthen the dough and improve the rise. You may also need to adjust the water slightly, as some whole wheat flours absorb more than others.
Do I need to add vitamin C to this recipe?
Vitamin C (also known as ascorbic acid) is optional in this recipe. You can add 4g if you’d like a little boost in dough strength, especially if you're using regular whole wheat flour instead of white whole wheat. It helps improve gluten development, makes the dough more elastic, and can give your loaf a better rise and lighter crumb. Some readers mention it in the comments, and it’s shown in the ingredient photo, but feel free to leave it out—your bread will still turn out great without it.
Dave's Killer Seed Bread Recipe
Equipment
- Stand Mixer with Dough Hook
- 1 Loaf Pan (9.5x5.5)
Ingredients
For the Poolish(Day 1)
- 1 cup+2 Tbsp whole wheat flour 135g
- ⅝ cup water 135g
- Pinch active dry yeast 0.1g
For the Dough(Day 2)
- 4 tablespoon warm water for blooming yeast
- 1 ⅓ teaspoon active dry yeast 4g
- 3 tablespoon agave (or honey) 38g
- 3 ¼ cups white whole wheat flour 560g
- ¾ cup water 168g
- 2 ½ tablespoon apple cider vinegar 10g
- 3 tablespoon vegetable oil (canola or olive oil) 20g
- 2 teaspoon sea salt 10g
- 1 Tbsp+ 2 Tsp vital wheat gluten 10g
- ¼ cup uncooked wheat berries 40g
- ¼ cup grain blend save 1 tablespoon for topping, 30g
- ⅓ cup seed blend save 2 tablespoons for topping, 70g
- all of the prepared poolish 270g
Instructions
Day 1 – Make the Poolish & Cook the Wheat Berries
- Prepare the Poolish: In a small bowl, mix the flour, water, and a pinch of yeast. Stir until no dry bits remain. Cover and let rest at room temperature overnight (12–16 hours) until bubbly and doubled in size.
- Cook the Wheat Berries: In a small saucepan, simmer ¼ cup wheat berries in 4 cups water until tender, about 30 minutes. Drain well and let cool completely. Refrigerate if preparing ahead.
Day 2 – Make the Bread
- In a small bowl, combine 4 tablespoon warm water,1 ⅓ tsp. active dry yeast. Stir and let sit for 5–10 minutes until foamy.
Mix the Dough
- In the bowl of a stand mixer, combine the bloomed yeast mixture, agave, poolish, flour, water, apple cider vinegar, sea salt, vital wheat gluten, and oil.
- Knead until smooth and elastic—3 min on low, 5 min on medium with a mixer, or 10 min by hand.
Add Seeds and Grains
- Gently fold in the cooked wheat berries, seed blend, and grain blend. Don't forget to reserve some for topping.
First Rise
- Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean towel and let rise at room temperature until doubled in size, about 45–60 minutes depending on your kitchen temperature.
Shape and Second Rise
- Turn the dough out onto a lightly floured surface. Shape it into a tight loaf. Moisten the loaf with water by rolling it on a damp paper towel. Next, roll the dough into a baking dish filled with the seeds and grains that you set aside or the topping. Place the loaf into a greased 9.5" x 5.5" loaf pan. Cover and let rise again for until the dough rises just above the top of the pan.
Preheat the Oven
- Preheat your oven to 375°F (190°C) while the dough is finishing its second rise.
Bake
- Bake for 35–40 minutes, until deep golden brown and the internal temperature reads 205°F.
- Step 9: Cool Completely
Cool Completely
- Remove from the pan and cool the loaf on a wire rack for at least 1 hour before slicing. This helps set the crumb and prevents it from becoming gummy inside.
Notes
- This is a 2-day recipe. On Day 1, you’ll make the poolish and cook the wheat berries. On Day 2, you’ll mix, knead, rise, shape, and bake.
- Whole wheat flour varies. Some absorb more water than others. If your dough feels too dry and stiff, add a splash of water. If it's too sticky after kneading, dust in a little flour until soft and workable.
- Optional: Vitamin C. Add 4g of vitamin C (ascorbic acid) to improve gluten strength and rise, especially if subbing regular whole wheat flour for white whole wheat.
- Use a thermometer. For the best texture, bake until the loaf reaches an internal temperature of 205°F.
- Seed coating tip: Set up two trays—one with a damp paper towel and one with your seed blend. Lightly roll the shaped loaf on the wet towel, then roll it in the seeds until fully coated.
- Perfect for a 9.5 x 5.5-inch bread pan. This dough yields about 1,070g, giving you a full, tall loaf.
- Sourdough option: You can replace the poolish with 150g of active sourdough starter. Omit the yeast, reduce the flour and water slightly, and extend both rise times.
- Bread machine friendly. Add all ingredients, including seeds, to your bread maker and set it to the whole wheat setting. Skip the seed topping since most machines don’t support it.
Whether it’s your first time visiting my blog, or you are coming back to make this go-to recipe again, I hope this Dave’s Killer Bread copycat recipe becomes a regular in your kitchen.
Looking for more delicious homemade bread ideas? I love recreating accurate and reliable copycat recipes that taste just like the original. You can check out all my copycat recipes here.
Better Baker says
You can use any combination of seeds and nuts you like. Just make sure the total weight equals 5 ounces
Better Baker says
Sorry, this may not be the best recipe for you.
Better Baker says
Yes, however I do not have a conversion for the fresh yeast amount.
Better Baker says
I'm sorry. I don't have any experience baking bread at high altitude.
Jennifer says
Hi! I used costco organic white flour with high protein..i let sit on counter with 2T vinegar and 2c water for 5 hours...only use sprouted oatmeal for the added grain but added 1/3c chopt walnuts. Made my own seed blend. Used poppy, sesame, pepitas,flax. . These are my only changes, didn't need the wheat gluten because that flour is amazing...this was delightful! Made on wheat setting in my zojurushi bread machine...thank you!!
Jennifer says
@Jennifer, it's me...I 4got! I didn't have wheat berries so I soaked Farro! Yum
Better Baker says
Sounds like a delicious loaf of bread!
Better Baker says
That's a great idea. Thanks for sharing!
Grace says
Would it be possible to make this bread using hand kneading rather than a bread machine or standard mixer?
Better Baker says
Yes! It's completely fine to hand knead this dough. Since the flour has been soaked, it doesn't require as much kneading. Just work the dough until you get a smooth and elastic surface and avoiding adding too much extra flour. Good Luck!
Better Baker says
I haven't tried that but it should work. The texture may be a little different though. Let me know how it turns out!
Better Baker says
Hi Tim, I've updated the recipe to include bread maching instructions. You caqn find them at the bottom of the post. Happy Baking!
david says
I have a proofing oven. What temperature do you recommend proofing this bread at?
david says
@david, To clarify, I can set a specific temperature, so I am not looking for a range, but a specific temp setting for the proofing oven.
Better Baker says
I have not used a proofing oven for this recipe, but in the past, I have set my proofer to 75 or 80 degrees.
Todd says
Step one took me 2.5 cups of water. Will this impact the recipe?
Better Baker says
Wheat flour can vary, so as long as its not too sticky you should be good!
Dorothy says
I have a bread machine that makes a 2 pound loaf. Do I still need to follow the small batch to make this in my machine?
Better Baker says
I'd start with the smaller batch and see how it does. If you feel like there's extra room then go for the larger batch.
Tammy says
Looks great- what do you mean by grain blend?
Dottie says
@Jennifer, did you just place the "blob" of vinegar/water wheat in the bottom of your machine then add the rest of the ingredients in the order listed? I have the same bread machine, hen e the question 🙂
Dottie says
@Dorothy, did you make the full recipe or small batch? I ask b/c I also have a 2 pound machine 🙂
Better Baker says
Hi Tammy, the grain blend refers to the 5 grain rolled cereal. These look like rolled oats, but the blend has a good variety of grains. It is more cost-effective to buy the blend rather than each type individually.https://amzn.to/3HxOK9c
Jenn Banks says
Thank you for sharing this recipe - looking forward to trying it! Couple questions:
1. Can I use regular whole wheat (not white), and would you recommend any adjustments?
2. Please clarify the amount of vitamin C - 500 mg is 1/2 gram so 4g would be like 8 500mg tablets. Just want to be sure I'm using the right amount.
Thank you!
Better Baker says
Hi Jenn, you can substitute regular whole wheat flour 1:1, although the bread may taste a little more grainy. As for the vitamin C, go by the weight of the vitamin c, not the mg of the vitamin. 4grams is about 1/4 tsp. Good luck!
Sandy Hill says
Can I substitute ascorbic acid piwder for the vitamin C ? Same amount?
Better Baker says
Yes, you can substitute ascorbic acid in the same amount. Happy Baking!
loretta says
Hello, so excited to find this recipe, and see the encouraging comments. Is there an acceptable substitute for the Vitamin C? If not, perhaps an adjustment for gluten?
Many thanks!
Better Baker says
Hello! I'm so glad you found the recipe and are excited to try it! 😊 If you’re asking about substituting the Vitamin C, you can use a small amount of lemon juice or vinegar instead. As for the vital wheat gluten, you can omit it and still achieve great results with the recipe.
Kathy says
What is vital wheat gluten?
Jenn Banks says
@Better Baker,
I forgot to check back for your response, so am just seeing this - thank you! I've actually been making a (greatly tweaked) version of this almost weekly since February, and have only had to resort to commercial bread a couple times when I got busy or forgot until it was too late in the day.
I sub whole wheat for white whole wheat, 5-grain cereal only, no nuts/seeds or wheat berries (haven't got around to buying them), and I sub ~1-1/2 C sourdough discard for an equivalent amount of white flour and water. Sometimes I increase honey or swap in molasses for a flavor boost. Process wise, I boil the water and combine it with cereal, Vitamin C tab and salt in the bowl of my stand mixer. Then I dump everything else on top, starting with (honey, butter and starter, ending with yeast), and let cool until the bottom of the bowl is warm, not hot. Mix and knead on the stand mixer, proof, shape, rise, bake. Easy peasy, and end-to-end it takes maybe 3-1/2 hours.
Thank you again SO MUCH for sharing the recipe - I'm sure a lot of time and effort went into developing it, and I appreciate you making it freely available. In our area Dave's is about $7 a loaf, and we go through easily a loaf a week, so you're saving me a bundle! Which I will probably end up spending on new pants because this bread is so good haha.
❤️
Marchelle says
Your recipe calls for 5 1/2 cups of flour 25oz. I’m confused because 25 oz flour is not the same as 5 1/2 cups. So which is it?
Julia says
The recipe says 1/2 cup cooked wheat berries but the directions say to cook 1/4 cup wheat berries. So which one is correct?
Mike B says
NOTE: The weight of the vinegar .70 oz and the measurement of 2 1/2 tsp do not add up. The weight measurment of .70 = 4.2 tsp. I used the the 2 1/2 tsp. Came out quite good. Going to try it again.
Mike Bodi says
Just made this for the second time and I have a question. This message is VERY precise with one exception... the second rise. It says when the dough rises to the top of the pan it's ready to bake but what size pans are you using? Mine are I think for a 1 lb loaf (seem small). I think the bread could perhaps rise more and a bigger pan would change the size of the loaf and perhaps make the crumb a little less dense. I let mine rise this time until the dough was ready to go over the sides but still a little dense. Thanks
Better Baker says
I use a 9x5-inch pan, so a smaller pan might make the loaf denser. Letting it proof a bit longer could help. Hope that helps!
Better Baker says
Vital wheat gluten is a protein that helps improve bread’s structure and rise, especially in whole wheat doughs. I’ve linked my favorite easily available option in the post.
Better Baker says
So glad you found the recipe! 😊 The Vitamin C helps strengthen the gluten and improve the rise, but you can skip it if needed. No adjustments are necessary—your bread will still turn out great! Happy baking!
Better Baker says
Thanks! By "grain blend," I mean 5 Grain Rolled Cereal, which I’ve linked in the post for easy reference. Hope that helps!
Better Baker says
No worries! A little extra water is fine. The exact amount can vary depending on the flour type and humidity. As long as the dough feels hydrated but not overly sticky, it should work well in the recipe. Just proceed as usual!
Tom says
My bread machine has a whole wheat setting that starts with 30 minutes of preheat (without any movement/kneading), to let the ingredients soak together. Does that change anything about the procedure (for instance, in the waiting of the yeast preparation)? I saw another comment that recommended pre-blending the wheat, agave/yeast/water, and oil to loosen it for the machine. Does that preheat time change any of that?
Carol says
I find this recipe is extremely forgiving once you get the dough ratios right. I make this every week but use dark rye flour instead of wheat flour. I subbed the water with milk & added an egg. I use the whole grain setting on my machine for mixing, kneading & proofing. When that cycle is complete. I take portions for sandwich rolls & individual loaves and sprinkle everything bagel seasoning. Bake as directed after last rise & end up with a week's worth of heaven! Thank you!
CB says
Hey the grams and other metric measurements do not update when you increase the number of loaves.
Better Baker says
Hey! Thanks so much for pointing that out. The grams and other metric measurements don’t automatically update when you change the number of loaves—that’s due to the recipe card software I use. I know it’s not ideal, so I always recommend double-checking the math when scaling up.
Amanda says
What is the nutritional information for this bread?