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Copycat Dave's Killer Bread
4.8 from 189 votes

Copycat Dave's Killer Bread

Copycat Dave's Killer Bread is a hearty whole wheat loaf enriched with a blend of flours including amaranth, spelt, kamut, and seeds such as flax, pumpkin, sesame, chia, quinoa, wheat germ, sunflower, and oats. The dough is intentionally sticky and requires thorough kneading to develop gluten, producing a dense, textured bread with a complex nutty flavor profile. This bread's robust ingredients make it a good choice for hearty sandwiches or toast.

Prep Time
20 mins
Cook Time
40 mins
Additional Time
1 hr 45 mins
Total Time
1 hr
Servings: 1 loaf
Course: Bread

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

    Cup of Yum
  1. Add yeast to the stand mixer bowl and add warm water. Let sit for 3-5 minutes until yeast is activated and foamy.
  2. 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.
  3. Add honey and molasses and mix. Let sit another minute.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. Pre-heat oven to 425 degrees and lightly grease a 9 X 5 loaf pan.
  9. 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.
  10. 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.
  11. Let rise until almost doubled - about 30-45 minutes.
  12. 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.
  13. Let cool at least 30 minutes before slicing and enjoy!