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.
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!