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Dave’s Killer Bread Recipe: a Baker’s Guide to Making at Home

I love Dave's Killer Bread for its good ingredients and how perfect it is for sandwiches, so I decided to see if I could make a Dave's Killer Bread recipe from scratch. It is surprisingly easy and tastes better than store-bought bread! With my recipe, you can make two loaves of this multigrain seed bread about half the price of store-bought bread, and if you're a bread-machine user, don't worry- I've just updated the recipe to include a single loaf which is the right size for a standard bread machine. You can also use this as a whole-grain dinner roll recipe, which is perfect for a healthy side dish for soup night! Keep reading to see what easy artisan baking techniques I use to get the softest whole wheat bread you've ever tasted.

Dave's Killer Bread Recipe

If you haven’t heard of Dave's Killer Bread, then let me tell you why it's 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.

Dave's story

The story behind Dave’s is interesting. He spent time in prison, got out and went to work for his family’s bakery business, and developed a recipe for whole grain, organic and Non-GMO bread. He started selling his bread at a farmers market and it was so popular that he eventually sold his company for millions! ( 275 million to be exact)

Why the copycat recipe?

You can buy the original product if you choose, but it's not available everywhere and online the purchase price can be as high as $10 per loaf. If you’re interested in making high-quality, nutritious bread at home, this recipe is for you! To read more about the health benefits of Dave's Bread, check out this article. Recently my local grocery store was sold out of the organic whole grain seed bread that I like so I went to my kitchen and got to work developing a copycat recipe for Daves Killer Bread 21 Seed Bread.

With the assortment of whole grains, chewy seeds, fiber, and protein in my copycat Dave's Killer Seed Bread Recipe, you can feel good about eating bread again! 

Dave's Killer Bread makes great dinner rolls too!

If you're in the mood for something healthy to serve with soup or salad, just shape these into balls, and roll in the seed topping. I like to bake them on a pie plate, but you can also place them in an oiled muffin pan or on a cookie sheet.

Let me help you bake great bread without the overwhelm!

Baking your own bread is one of the most rewarding things you can do in the kitchen, and it's even more rewarding when you grow your own sourdough starter. If you worry that baking sourdough bread is too technical and too much work then think again! Learn how to bake easy, beautiful loaves of bread without being a slave to your starter.

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https://youtu.be/A_dPC1H1n1k

Overview of my copycat Dave's Killer Bread recipe

This isn't a hard recipe, but it does have many steps. Check out the overview of what this recipe involves so you can plan your baking day accordingly.

What to do the day before you want bread

The day before you just need to soak the wheat flour for about 12 hours. I usually do this in the evening and leave it soaking overnight.

You'll also need to cook the wheat berries. They cook like rice and take about 30 minutes. I like to do this the night before so they are cooled when it's time to mix the dough.

What to do on the day you are ready to bake bread

The entire process takes about 3 hours, although Your time may vary slightly depending on the temperature of your kitchen, and the time of year. I usually start in the morning and have fresh bread ready in the early afternoon. Here is how the time breaks down:

  • Measure the ingredients- 20 minutes
  • Mix - 20 minutes
  • Proof- 30-45 minutes
  • Shape- 15 minutes
  • Proof -45 to 60 minutes
  • Bake- 30-40 minutes
Dave's Killer Bread Recipe

Supplies you’ll need to make your own Dave's Killer bread:

You will need to buy a few supplies to get started. Don't be put off by the initial investment. While it's true that it is a little pricy to get all the ingredients, they will last a long time. So if you plan on making this bread regularly, then the real savings comes over time.

Just so you know. This site displays affiliate links. This means that if you click a link and purchase something it may result in a small commission for me. It doesn’t cost you anything extra.

 A great bread like this requires ingredients that are of the highest quality

Click on the links to see the products that create the most authentic version of Dave's Killer Bread.

100% Whole White Wheat Flour- I like this Wheat Montana brand. Look for organic, Non-GMO winter wheat. If you use stone-ground wheat it will not have the same texture as Dave's Killer Bread does. You need whole white wheat for this recipe.

Gerbs Raw Super 5 Seed Mix- This is a good price on a seed blend. When I was testing the recipe I bought each seed variety separately. That can get very expensive. While this variety doesn't have the sesame seeds, its a good alternative.

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.

Wheat Berries- Any brand of wheat berries will work. Look for organic, Non-GMO wheat berries.

Vital Wheat Gluten Powder- Bob's Red Mill has the best price that I have been able to find.

Vitamin C 500 mg capsule- Any variety will work here. Just be sure to crush it before adding to the dough.

Bread Pans- This batch makes two loaves and they fit perfectly into 9x5 in loaf pans.

Stand Mixer- I use the Kitchen Aid Professional series fitted with the dough hook attachment

Bread Machine- If you prefer a bread machine, the Breville has customizable loaf size options.

Making a genuine copycat recipe for Daves Killer Bread requires some advanced techniques

To get the most authentic taste and texture from this loaf I've incorporated several artisan bread baker techniques. I’ll explain each one and what it does for the bread dough.

Soaking the wheat flour with vinegar for 12 hours- Soaking the flour for at least 12 hours in an acidic medium activates phytase, which is a chemical present in wheat. The phytase releases vitamins present in the whole wheat flour and makes them more accessible. It also helps make the wheat more digestible.

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.

The addition of Vital Wheat gluten- Since this dough has so many nuts and seeds they can weaken the gluten strands. The vital wheat gluten helps to strengthen the gluten even more.

Let's bake this copycat Dave's Killer Bread recipe!

Whole Grain Seeded Loaf [Dave's Killer Seed Bread Copycat Recipe]

Makes two loaves

  • Stand Mixer with Dough Hook
  • 20 oz White wheat flour (5 1/4 cups)
  • 16 oz Water (2 cups)
  • 0.70 oz Apple cider vinegar (2 1/2 Tbsp)
  • 0.5 oz Active dry yeast (4 1/2 tsp (2 packets))
  • 4 oz Water (1/2 cup)
  • 2 oz Agave (2 Tbsp + 2 tsp)
  • 3 oz Cooked wheat berries (1/2 cup cooked)
  • 1.5 oz Grain blend (1/3 cup ( save 2 Tbsp for topping))
  • 5 oz Seed blend (3/4 cup ( save 1/4 cup for topping))
  • 1.54 oz Canola oil (3 Tbsp)
  • 0.5 oz Salt (2 1/2 tsp)
  • 0.5 oz Vital wheat gluten (5 tsp)
  • 1 capsule Vitamin C (Crushed)
  1. The day before- soak 20 oz wheat flour, in 2 cups warm water and 1 ½ tbsp apple cider vinegar. (Add more water if necessary to absorb all the dry flour.)Mix it thoroughly, using your hands to combine all the ingredients well. Cover and leave at room temperature for at least 12 hours.

  2. Precook 1/4 cup wheat berries by placing them in a small saucepan with 2 cups of the cooking water. Bring to boil, then turn down the heat and simmer on low for 30 minutes. Drain wheat berries and allow them to cool.

  3. Mix the agave into ½ cup water. Add the yeast and stir. Let it sit for 5 minutes to activate.

  4. In the bowl of a stand mixer place the soaked wheat dough, yeast mixture, canola oil, salt, vital wheat gluten, and a crushed vitamin C capsule.
  5. Mix on low speed for 3-5 minutes. Increase to medium speed and mix for 4 minutes. The dough should be smooth and well developed.
  6. Now add the cooked wheat berries, seed blend, and rolled grain blend. Mix on low speed for 4 minutes. ( Don't forget to reserve some grains and seeds for topping the bread)
  7. Place the dough in a lightly oiled container with a lid, or cover it with plastic wrap. Let rest until the dough has doubled. (This may take from 45 minutes to 2 hours, depending on the temperature of your kitchen)

  8. Turn the dough out onto a floured surface. Divide the dough into two equal-sized portions.
  9. Gently shape each dough portion into a rectangle and roll it up in a tight log. Pinch the seams together creating a loaf shape. Repeat for the other dough piece.

  10. To top each loaf with grain blend and seeds: To do this place the reserved seed blend onto a large plate. Dampen a clean kitchen towel. Pick up each loaf by the seam and roll it back and forth on the towel getting as much surface area damp as possible. Now put the loaf into the plate of seeds and roll back and forth to get the seeds to stick. Repeat with the other loaf.

  11. Place the seeded loaves into well-oiled pans.

  12. Preheat oven to 350 °
  13. Let the loaves proof for about 30-60 minutes. The actual time will depend on room temperature. When the loaf has crested above the loaf pan it's ready to bake.

  14. Bake for 40 minutes in the pan. If you have a baking stone, remove the bread from the pan and place it on the stone for the last 10 minutes.
  15. Allow to cool for about 10 minutes, then remove the loaf from the pan and place it on a cooling rack to cool entirely.

  16. To freeze- allow to fully cool, then slice loaf, wrap in plastic wrap, and cover completely in foil. Freeze for up to 1 month in a regular freezer or 6 months in a deep freezer

Small Batch Whole Grain Seeded Loaf [Dave's Killer Seed Bread Copycat Recipe]

Makes one loaf, Includes bread maker directions.

  • Bread Machine
  • 2 1/2 cups White wheat flour
  • 1 cup Water (Add more if needed so that all the flour is absorbed)
  • 2 1/4 tsp Apple cider vinegar
  • 1/4 cup Cooked wheat berries (Boil 1/8 cup wheat berries in 1 cups water for 30 minutes. Drain and chill. )
  • 1/4 cup Water
  • 1 packet Active dry yeast
  • 4 tsp Agave
  • 4 1/2 tsp Canola oil
  • 1/3 cup Seed blend (Reserve 1 Tbsp for topping)
  • 2 1/2 Tbsp Rolled grain blend (Reserve 1 Tbsp for topping)
  • 1 1/4 tsp Salt
  • 2 1/2 tsp Vital wheat gluten
  • 1 capsule Vitamin C- 500 mg (crushed)
  1. To make this single loaf batch in a stand mixer, follow the directions for the original recipe using the smaller batch ingredient amounts.
  2. INSTRUCTIONS FOR BREAD MAKER: Follow the day before directions by soaking the wheat flour with vinegar and water, and pre-cooking the wheat berries. Put all ingredients from the recipe into the pan of the bread maker. Program for basic white bread setting or for whole wheat bread if your machine has that setting.
  3. Remove the bread from the machine when it is done and allow it to cool.

Enjoy this Dave's Killer Bread Copycat Recipe

Whether you make this as a double loaf batch, dinner rolls, a single loaf, or in your bread maker, you will love how soft this whole wheat bread is and the wonderful nutritious ingredients that will make you feel good about eating bread!

Please let me know in the comments how you like this recipe and your favorite way to eat this multigrain bread.

If you plan to bake this recipe to sell, check out some of my other bakery articles:



13 thoughts on “Dave’s Killer Bread Recipe: a Baker’s Guide to Making at Home”

  • 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!

  • 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 9×5 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!

  • 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.

  • 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!

  • 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!

  • 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!!!!

  • 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.

  • 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.

  • 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!

  • 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!

  • I made this and only substituted honey for agave. It was perfect! The ingredients were dispersed perfectly. I love it toasted.

  • 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?

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