Copycat Dave's Killer Bread
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
1 hr 45 mins
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Total Time
1 hr
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Servings
1 loaf
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Course
Bread
Copycat Dave's Killer Bread
Description
Copycat Dave's Killer Bread combines multiple whole grain flours with a variety of seeds and grains to create a nutritious, multi-textured loaf. The dough incorporates molasses and honey for subtle sweetness and is made using instant yeast activated in warm water. Because of the dough's stickiness, extended kneading is necessary to develop gluten and achieve the desired consistency. The combination of seeds contributes crunch and earthiness to the bread.
The resulting bread is dense, moist, and flavorful, suitable for slicing thickly for sandwiches or toasting. Its hearty grain and seed composition provides sustained energy and a distinctive chew. This loaf can complement savory fillings or be served with butter and jams.
Preparing the dough on a non-wood surface such as granite or marble is recommended for kneading sticky dough. The windowpane test is a useful method for assessing gluten development and dough readiness before baking. Proper kneading ensures the loaf holds together well and has good texture.
Ingredients
- 2 1/4 teaspoons instant yeast
- 1 tablespoon molasses
- 2 tablespoons honey
- 2 cups water warm
- 3 1/4 cups whole wheat flour
- 1/4 cup amaranth flour
- 1/4 cup spelt flour
- 1/4 cup kamut flour
- 1 1/2 teaspoons salt
- 1 tablespoon Flax Seed ground
- 2 teaspoons dry unsalted pumpkin seeds
- 1 teaspoon black sesame seeds
- 1 teaspoon sesame seeds
- 2 teaspoons chia seeds
- 1 tablespoon quinoa
- 1 tablespoon wheat germ
- 2 teaspoons dry unsalted sunflower seeds
- 2 tablespoons rolled oats old fashioned
Instructions
- Add yeast to the stand mixer bowl and add warm water. Let sit for 3-5 minutes until yeast is activated and foamy.
- Meanwhile, in a large bowl, mix your flours and salt together. In a separate bowl, mix together all of the seeds, quinoa, wheat germ, and oats.
- Add honey and molasses and mix. Let sit another minute.
- Slowly add the flours and salt and using the dough hook, mix on medium until a very sticky dough forms. Add seeds and mix again until all are incorporated.
- Remove dough from mixer and on a lightly floured surface (preferably not a wood one, best case granite or marble), begin kneading. The dough will be VERY sticky - that's good! Resist the urge to add a lot more flour and knead for at least 15 minutes until dough begins to soften and come together.
- To know when the dough has been kneaded enough and gluten has been activated, conduct "windowpane" test. Take a small ball of dough and hold with your forefingers and thumbs. Hold it up to a light and slowly stretch the dough - if it immediately rips, it needs to be kneaded more. You want it to stretch nice and thin so that you can see through it like a windowpane but it doesn't rip. This will take at least 15 minutes of solid kneading. Don't give up!
- Once it passes the windowpane test, add to a lightly oiled large bowl, cover with plastic wrap, and let rise until it doubles in size - approximately an hour.
- Pre-heat oven to 425 degrees and lightly grease a 9 X 5 loaf pan.
- When proofed, punch down and remove from bowl. Flatten to a large rectangle and fold in sides then roll into a log. Place in loaf pan, seam side down.
- Cover with plastic to let rise again. For best results, use a plastic bag to allow room for the dough to rise over the top of the pan. Put pan in bag and tie top then move the tied ends under the loaf pan.
- Let rise until almost doubled - about 30-45 minutes.
- Bake in center rack of oven for 35 - 45 minutes, until top is golden brown and when bottom of loaf it tapped, it sounds hollow.
- Let cool at least 30 minutes before slicing and enjoy!
User Reviews
Overall Rating
4.8
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