Dave's Killer Seed Bread Recipe
This soft, chewy, seed-packed loaf is the perfect homemade multigrain seed bread. This loaf bakes up beautifully golden, fluffy, and full of texture,, and it's made with good ingredients you an feel great about.
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Servings: Loaf
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.
