This Copycat Dave’s Killer Bread Recipe tastes just like the famous store-bought loaf but fresher, softer, and even more flavorful. It’s packed with hearty whole grains and seeds, lightly sweetened with honey, and baked to perfection for a chewy, tender crumb you’ll want to slice every morning.
This recipe starts with an overnight poolish, but it’s surprisingly simple. Just a quick mix on day one and about three relaxed hours of hands-on baking the next day.
Grab the printable baking schedule in the recipe card so you can plan your bake and enjoy a perfect, bakery-style loaf without spending all day in the kitchen.
Whenever I’m craving hearty, homemade bread but if I’m short on time, I’ll make my Same-Day Whole Wheat Sandwich Bread for a quick and wholesome loaf, or my 5-Ingredient Soft and Fluffy White Bread when I want something light and tender and perfect for toast.
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Why You’ll Love This Recipe
- Step-by-Step Printable Schedule Included – Follow the printable baking timeline in the recipe card so your bread turns out perfectly risen and baked every single time.
- Bakery-Quality Texture at Home – The poolish starter gives this bread incredible flavor and that soft, chewy texture you only get from professional bakeries.
- Wholesome Ingredients, No Preservatives – Made with whole grains, seeds, and natural sweeteners like honey and molasses—no additives or fillers, just clean, fresh flavor.
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. He use 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.
Homemade Dave’s Killer Bread Ingredients
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.
The links below show the exact ingredients I use. These help create the most authentic copycat Dave’s Killer Bread.
- 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.
How to Make Great Multigrain Bread
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
Wait to add the grains and seeds until after the dough has been kneaded. This allows the gluten to develop first. It also prevents tearing and keeps the dough strong.
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 for 3 min on low, then 5 min on medium with a mixer, or 10 min by hand.
A Note About Whole Wheat Bread
All whole wheat flour is a little different. Some flours 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 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. 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?
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 whole wheat flour 135g
- ⅔ cup water 135g
- ¼ teaspoon active dry yeast 2g ( or save remaining packet for next day)
For the Dough(Day 2)
- 4 tablespoon warm water for blooming yeast
- 2 teaspoon active dry yeast 4g (use remainder of yeast packet)
- 3 tablespoon agave (or honey) 38g
- 3 ¼ cups white whole wheat flour 440g
- ¾ cup water 168g
- 2 tablespoon apple cider vinegar 25g
- 3 tablespoon vegetable oil (canola or olive oil) 30g
- 2 teaspoon sea salt 15g
- 1 Tbsp+ 2 Tsp vital wheat gluten 15g
- 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 ¼ teaspoon of yeast. Stir until no dry bits remain. Cover and let rest at room temperature overnight (12–16 hours) until bubbly.
- Cook the Wheat Berries: In a small saucepan, simmer ¼ cup wheat berries in 2 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, 2 tsp. active dry yeast. Stir and let sit for 5–10 minutes until foamy.
- 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. Mix 3 min on low, and 5 min on medium with a mixer, or 10 min by hand.
- Gently fold in the cooked wheat berries, seed blend, and grain blend. Don't forget to reserve some for topping.
- 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 minutes depending on your kitchen temperature.
- 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 until the dough rises just above the top of the pan.
- Preheat your oven to 375°F (190°C) while the dough is finishing its second rise.
- Bake for 35–40 minutes, until deep golden brown and the internal temperature reads 205°F.
- 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
Copycat Dave’s Killer Bread Baking Schedule
Day 1: Make the Poolish (Evening)
In a medium bowl, stir together the poolish ingredients (see recipe card for amounts) until combined. Cover loosely and let it rest overnight at room temperature, about 8–12 hours, until bubbly and doubled in size by morning.Day 2: Mix, Rise, and Bake
-
8:00 AM
Combine the poolish with the remaining ingredients. Mix until the dough comes together, then knead until smooth and elastic. -
8:30 AM
Cover and let rise for 45 minutes, or until doubled. -
9:15 AM
Shape the dough into a tight loaf and place it in a greased 9x5-inch pan. -
9:30 AM
Cover and let rise for 30–45 minutes, until the dough domes slightly above the pan. -
10:15 AM
Heat oven to 375°F (190°C). -
10:30 AM
Bake for 35–40 minutes, until golden brown and the internal temperature reaches 195°F–200°F. -
11:10 AM
Remove from the pan and cool completely on a wire rack before slicing.
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.
If you bake this loaf, I’d love to hear how it turned out! Leave a rating and review below to let me know what you think!
Kim Stebbins says
I can't wait to try this and have bookmarked it.I make often bread, and usually the only loaf I will purchase is Dave's Killer Bread. I like Good Seed the best. I have looked all over the internet and yours is the only recipe that uses weight measurements, so I pick you! I do have a couple of questions.: Can I used white whole wheat? I have a new, unopened bag and would love to use what I have due to space constraints. What size loaf pans do you use? I have 8.1/2 x 41/2 , 9 x 5, and 9 x 4 (x4 deep). I know pan size can affect outcome, so would like to use the correct size for this recipe. Thanks!
Better Baker says
Hi Kim, So glad you found my recipe and appreciate the weight measurements. I try to make my recipes accessible to everyone! You asked some great questions and I've updated the blog post to reflect the answers. The flour called for is actually a white wheat so the flour you have will be perfect. The loaf pans that I used for the recipe are 9x5 and the recipe makes two loaves. I'll be updating soon for a single ( bread machine-friendly loaf) as well. Happy baking and please update us with your results!
Ann Smith says
Hi, thanks for this recipe! I love DKB but can't always get it here (Canada). We just got a breadmaker so I'm new to this. We have a setting choice of 1, 1.5 or 2 lbs. I assume the difference would be rising and baking times ... which setting would I use for your bread machine recipe? Thank you.
Better Baker says
Hi Ann, you are correct! The different settings on your bread machine change the rising and baking times. I would recommend starting with the 1.5lb loaf size setting. If you find it too dense or underbaked you can go to the larger setting. Please let me know how it turns out!
Joan E Brunhoefer says
My loaves did not double in size or rise to top of loaf pans. It's 90° today and I let them proof in the 3 season porch. What might be the reason? Did I heat water too much when activating yeast? Idk. I'm a cook and a bread machine kinda gal, so idk! Ty for such great instructions. I enjoyed learning and working so hard on this. Gonna try bread machine recipe next. Ty!! Be blessed!
Joan E Brunhoefer says
One more question. But first, ty for this amazing recipe and the well done instructions! We're obsessed with this bread! My question is I would love to send this to a friend several states away. What is the shelf life and do you have any tips? Tyvm!!!!
Rosanna Baker says
I shop at a store that sells nuts seeds and grains in bulk(yes they were filling it up the other day when I was there-post covid-I was very glad to see). Anyways my question is what are the measurements for the individual nuts and grains so that I don't have to purchase the pre-mixed blends. The bulk bins let me buy smaller quantities. Thanks. Can't wait to try this.
Better Baker says
Hi Rosanna, I'm glad to hear you're able to buy the exact quantity that you need! Here's a few measurements for you: SEED BLEND FOR 1 DOUBLE LOAF BATCH= 1 oz sesame seed, 1 oz poppy seed, 1 oz flax seed, 1 oz small(Pepitas) unsalted/raw pumpkin seeds, 1 oz unsalted/raw sunflower seeds. GRAIN BLEND FOR 1 DOUBLE LOAF BATCH= 0.5 oz rolled oats, 0.5 oz rolled rye, 0.5 oz rolled triticale, barley, or wheat ( use whatever you can find)
Hope you love this bread recipe as much as I do! Keep us posted on your results.
Patricia says
Made the single loaf recipe. Has a very strong fermented flavor. Doesn't taste as "whole wheat" as the actual DKB. Any ideas what may have happened? Too much vinegar? Help. Thank you!
Better Baker says
Hi Patricia, I'm not sure why you experienced an overly fermented taste. Perhaps the wheat flour you used was off? (whole grain flour can get a rancid flavor it not kept refrigerated) I make this bread every week to sell at the Farmer's Markert and my customers always rave about it, so I don't think it's the vinegar. Perhaps try again with different wheat flour? Best of luck and keep us posted on your results!
Denise Parlett says
I made this and only substituted honey for agave. It was perfect! The ingredients were dispersed perfectly. I love it toasted.
Nancy says
Can I use Coconut Oil instead of Canola Oil? Canola Oil is not good oil for people with arthritis (causes inflammation of the joints). I use Olive Oil, Peanut Oil, and Coconut Oil when I cook. Which do you suggest?
Cheryl says
Can t get whole wheat white flour what can j use as a substitute
Better Baker says
Hi Cheryl, You can use traditional whole wheat flour and still get really good results!
Ruby says
Love the recipe! Just wondering if you have the nutrition facts for it? Thank you!
Pamela BH says
How do I print this recipe??
Mary says
Hello Allyson, thanks so much for troubleshooting this recipe. My family loves Dave's Killer Bread, and I would like to make my own version at home. If I wanted to use ascorbic acid powder instead of crushing a tablet, do you know how much I would add? Thank you! 🙂
Better Baker says
Hi Mary, my jar of vitamin C says 500mg per tablet. When crushed, its about 1/4 tsp. Hope that helps!
Better Baker says
Hi Matt,
The soaked wheat flour mixture should be pretty thick, so if it feels sticky something isn't right. I've made this with different whole wheat flour brands, so that shouldn't be the issue. Perhaps the water got mismeasured? Best of luck if you plan to attempt it again!
Better Baker says
Hi Debra,
Are you possibly using a quick rise yeast? That could be the problem.
Better Baker says
Hi Ruby, I don't have the nutritional facts for this bread yet, but I will try to add that when I update the recipe soon!
Marianne Turner says
All the information and the recipe looks wonderful. Is there a way I can print this whole page with the recipe ? I can not seem to find one. Thank you !
Marge B says
My husband strongly dislikes pumpkin and sunflower seeds in breads. Would you suggest increasing the amount of sesame, chia seeds, etc instead? If so, same amounts as larger seeds?
Sarah Fronick says
I’m trying to avoid oil, salt and sugar. Can I omit these from the recipe without changing the chemistry of the bread?
laura says
Can you use live yeast rather than active dry?
Keri Ohrt says
Hi, this is such a delicious bread! Thank you so much for the recipe! I did run into an issue when soaking the flour. When weighing the ingredients for the flour and water soak the mixture was very wet and not at all like the picture in the instructions. I made the bread the following day but had to add about 1.5c of additional flour to get the correct texture of dough and even then it was on the sticky side. I did purchase your recommended flour for the recipe as well. It ended up turning out lovely with a very soft texture and great flavor but I was confused by the water:flour ratio being off so much.
Briana K says
Do you have any suggestions/ substitutions for baking at high altitude? And can I use instant yeast?
Steve Drivon says
Hey Allyson!
So happy that you have come up with this recipe! The shopping List is MUCH appreciated. Just took the first two loaves out of the oven and they are looking good!
One point of clarification. In the double loaf recipe, the amount of flour is indicated as “ 20 oz White wheat flour (5 1/4 cups).” 5.25 cups by volume seems to be much more than 20oz and 5.25 cups by weight is 42oz of flour.
I used 20oz by weight and the dough was way to wet. I added bread flour until the dough formed up nicely.
Please advise.
Once again, thank you for doing this work.
Steve.
Wendy says
I am just heading to store for ingredients to make this (high altitude, bread machine) what is the purpose of the vit C please
Steve Drivon says
Wendy,
Quote from above article:
“ Improving the gluten strength with Vitamin C- Vitamin C is also known as ascorbic acid. It works as a natural dough conditioner to strengthen the gluten. This creates more volume in the loaf, and a fine and even crumb.”
I haven’t heard back from Allyson about my previous question about flour proportions. This week, I’m going to try 5.25 cups of flour by volume to start and add from there if still to wet.
Best of luck, Steve.
Sharon says
Hello Allyson, the recipes state 'white whole wheat' but in your response to Nancy on 10/13 you state 100% whole wheat. Which do you prefer? I look forward to baking this, I ran out of my homemade bread while on vacation and found Dave's on sale at the local Publix. Weight-wise it doesn't matter, might be a difference in texture? I'm going to use sprouted wheat flour. Thanks!
Sharon
KJ Hasler says
This recipe is delicious but his White Bread Done Right is my favorite and can be very hard to find in my area.
Any chance you have a recipe for it??
Thanks!!
Meenakshi says
Hello Nancy.
I want to bake this but before that please give your valuable time to answer my queries:
Is it whole wheat flour whch you have used?
Can I use regular synthetic vinegar?
My kitchen temperature is 17*C , is it fine to keep dough overnight at room temperature?
No idea about Vitamin C. Is it to get from chemist shop?
Hope yo hear soon from you.
Thankyou
Meenakshi says
Sorry by mistake I wrote 'Nancy'.
I am sorry Better Baker
Tina says
Can I replace using dry yeast with my bread starter, if so what is the ratio? I have used 1 cup for other bread recipes. I’m looking forward to making this bread. Thank you!
Sarah says
Is it possible to make this without Agave or Canola oil?
Lise Vail says
I used my bread machine to make this bread, substituting only honey for agave. The bread is great. My only problem was placing the rather solid white whole wheat, water, & apple cider vinegar dough…plus all other ingredients…into the machine’s pan. Unfortunately the paddle soon detached, due to getting stuck in the hard dough. So the second time I made the bread, I tried mixing the dough with the remaining ingredients (with my hands) just a bit in a separate bowl BEFORE putting all in the bread machine pan. I did it in the ingredient order you suggested in the initial recipe. That worked very well (no paddle detachment) because the additional moisture softened the dough enough for the paddle to work properly. Know your particular bread machine foibles! Now my only problem is liking to eat this bread a little too much! You might consider the value of making the 1-loaf bread machine recipe as detailed as the original. I ended up jumping back & forth often. Many thanks for this recipe.🌺
Innocent says
Absolutely loved this bread. I did replace the agave with molasses syrup which i tend to like with whole wheat recipes. The dough was very sticky and I did need to add about an additonal cup of flour to firm it up more. That did the trick. I am excited to take a loaf in to work, my co-workers will enjoy!!! Thank you for sharing.
Tim says
With the cost of Daves's bread so high, I've decided to buy a bread machine. I also found your recipe and want to try it in a bread machine. Would you please provide me instuctions for that approach?
Thanks for all your efforts
Laurie Higgins says
Right now, waiting for the “dough” to double in volume, what I really have is gassy batter, not dough. What now? More flour? Throw it out and start over?
Gayle says
Hi! I know this is a long shot, but have you tried doing this with sourdough starter instead of dry yeast? 😬
Karen Smith says
So far I also found that the amount of flour in cups is more correct for the recipe. The consumer grade of white whole wheat flour available may be of a different quality than what this recipe calls for in weight. I was only able to find white whole wheat flour at Wegmans. I am in Canada so that was the only place I could find it in the USA. We do t have it available in Canada at any stores! When I weighed 5.25 cups I got over 27 oz. My dough was initially too weight and not smooth. Once I started adding more flour it formed up. Then I just finished kneading by hand so I could feel the dough. It’s proofing now. I hope it works. It sounds like amazing recipe. Will report back!
Suz says
Nice recipe. Although I do wind up adding about 3/4 cup more whole wheat flour. I measure the ingredients by weight. Without the added flour, the dough is a batter.
It bakes up nicely and has a good shelf life. I usually slice it and freeze it. That way I can take out a couple of slices when I want to make a toasted sandwich.
My fave sandwich to make with it is from Katie Morford RD and appeared on The Oregonian’s web site.
https://recipes.oregonlive.com/recipes/peanut-butter-raspberry-waffle-iron-sandwich
Deryl says
Tasted great but for some reason did not rise like it should have 😢
Carol Field says
Love this recipe! Turns out great every time. I use the bread maker recipe and program it for dough only. Take it out and kneed for 5 min. Cover with the extra seeds and nuts. Then let it rise for 45min- one hour. Put in bread loaf pan and cook at 350* or until meat thermometer reaches 200* in center of loaf.
Carol Field says
@Carol Field, note: after I roll it in the seeds I put it in the loaf pan to let rise for 45- one hr. Then bake.
Better Baker says
@Joan E Brunhoefer, Sounds like a yeast problem. Either the water was too hot, or perhaps your yeast was bad. Better luck next time!
Better Baker says
The shelf life for this bread is about 4-5 days at room temperature. It will last a few days longer if you refrigerate it.
Better Baker says
Fantastic! So glad to hear that you enjoyed it!
Better Baker says
You can absolutely substitute coconut oil in this recipe!
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?
Ellen Richardson says
I'm so excited to try this bread. It looks wonderful. I've got everything to make it except I bought soft wheat berries instead of hard wheat. Will it still be okay? Tia!
Siera says
Hello! How’s the best way to store this bread? Is it self stable or will it need to be stored in the refrigerator?
Jeff R Snider says
A video would really help.
I followed exactly, used a scale, used my mixer, but the dough was like a lump of clay and incorporating the seeds was chore. It formed, and rose correctly, but took longer to cook and when inserting my instant read thermometer it was dense and how it eventually turned out. It looked wonderful but was a brick.
Better Baker says
Hi! This bread is best stored at room temperature in an airtight container or ziplock for up to 4 days. No need to refrigeratei. It can actually dry it out faster. You can also freeze slices for longer storage!
Better Baker says
Thank you! Yes, wheat berries will still work, though the bread might be a little more tender and less chewy. Let me know how it turns out!
Lisa Blackwelder says
I’ve made this recipe twice. I always use weighed measurements if they’re given. The flavor is amazing, but the loaves are as heavy as a brick, take way longer to get to 200°, which causes the crust to be thick. It occurred to me tonight as I am making it for the 3rd time that the listed volume measurements do NOT equal the weighed measurements….and that makes it difficult to determine what to use. This 3rd loaf I went by feel on the flour, and have high hopes for the final loaf. BTW…it was closer to 3.5c of flour….almost 100g less than the recipe. I’m so surprised others haven’t noticed this same discrepancy.
Terry says
I agree Lisa. The volumes and weights are not equal. Also the weights are not equal to the standard weights of various materials and volumes available on numerous sites.
I have made this several times and have had good success but adjustments of volumes and weights was required on the fly. I also have added excess sourdough starter, along with the yeas, when available and it worked well.
Robin L Fennimore says
Overall a terrific recipe presentation.
Result was somewhat dryer and less spongy then I prefer.
Will be adding some fat content, moisture and a bit more honey in the next batch.
Sandy Armstrong says
Where do you get or how do you make the gran and seed blends?
Cb says
This makes the stiffest dough ever. It rises and cooks but makes a rather dense loaf. And I mean hard stuff dough. More liquid? I measure everything by the gram.
Evelyn R says
I just made this updated version of your Dave's bread and am thinking I actually preferred your original recipe you had before updating it. Do you still have that recipe somewhere? I would love to use it again