I’m a big fan of Dave’s Killer Bread for its wholesome ingredients and how ideal it is for sandwiches. Inspired, I decided to try making a homemade version of Dave’s Killer Bread from scratch. It turned out to be surprisingly simple to make—and even more delicious than the store-bought version!
INGREDIENTS
- 5 1/2 cups White Wheat Flour (25 oz)
- 2 cups Water (16 oz)
- 2 1/2 Tbsp Apple Cider Vinegar (0.70 oz)
- 2 packets Active Dry Yeast (4 1/2 tsp)
- 1/2 cup Water (4 oz)
- 3 Tbsp Agave (2 oz)
- 1/2 cup Cooked Wheat Berries (3 oz)
- 1/3 cup Grain Blend (2 oz; reserve 2 Tbsp for topping)
- 3/4 cup Seed Blend (5 oz; reserve 1/4 cup for topping)
- 3 Tbsp Vegetable Oil (1.5 oz)
- 2 1/2 tsp Salt (0.5 oz)
- 5 tsp Vital Wheat Gluten (0.5 oz)
- 1 Vitamin C Capsule (crushed; about 4 g)
INSTRUCTIONS
Day Before Baking:
- In a large bowl, mix 25 oz of wheat flour with 2 cups of warm water and 2 1/2 Tbsp of apple cider vinegar. Add more water if needed to fully hydrate the flour.
- Combine thoroughly using your hands until all ingredients are well incorporated. Cover and let sit at room temperature for at least 12 hours.
- Precook 1/4 cup of wheat berries: Place them in a small saucepan with 2 cups of water. Bring to a boil, then reduce heat and simmer on low for 30 minutes. Drain and cool.
Baking Day:
- Mix 3 Tbsp of agave into 1/2 cup of water. Add the yeast and stir to combine. Let sit for 5 minutes until the yeast activates and becomes frothy.
- In a stand mixer, combine the soaked wheat flour mixture, yeast mixture, vegetable oil, salt, vital wheat gluten, and crushed vitamin C capsule. Mix on low speed for 3–5 minutes, then increase to medium speed and mix for an additional 4 minutes until the dough is smooth.
- Add the cooked wheat berries, 1/2 cup of the seed blend, and 1/3 cup of the grain blend. Reserve some seeds and grains for topping. Mix on low speed for another 4 minutes.
- Transfer the dough to a lightly oiled container, cover with a lid or plastic wrap, and let it rise until doubled in size (45 minutes to 2 hours, depending on room temperature).
Shaping & Topping:
- Turn the dough onto a floured surface and divide it into two equal portions.
- Shape each portion into a rectangle, then roll tightly into a log. Pinch the seams to seal.
- Dampen a clean kitchen towel and spread the reserved seed blend on a plate. Roll each loaf on the damp towel, then coat with seeds.
- Place the loaves into well-oiled pans.
Proofing & Baking:
- Preheat the oven to 350°F.
- Allow the loaves to proof for 30–60 minutes, or until they rise above the pan edges.
- Bake in the pans for 40 minutes. For a crispier crust, remove the loaves from the pans and bake on a stone for the final 10 minutes.
- Let the loaves cool for 10 minutes, then transfer them to a wire rack to cool completely.
FREEZING TIPS
- Once the loaves are fully cooled, slice them, wrap each in plastic wrap, and cover with foil.
- Store in a regular freezer for up to 1 month or in a deep freezer for up to 6 months.
