Have you ever had Dave’s Killer Bread before?  It’s kind of my favorite.

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Seedy and a bit chewy… mmmm.  The price though.  Not so much.  I’ll randomly pick a loaf up here and there.  We go through a lot of bread in our house, so I like to look for something that’s more affordable but is still good for me.  Lately I’ve been purchasing the whole wheat bakery loaf from Chuck’s Produce (my favorite store around here), which has about 5 ingredients in it.  The same ingredients I’d use for homemade bread, except theirs seems to turn out better texture wise than my sandwich bread I’ve made.

Anyways, back to Dave’s…

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I came across a couple copycat recipes, so I decided to try one of them out.  Was it a good copycat of DKB?  No… I didn’t think I was eating DKB, but it sure was delicious!

If you want a yummy whole grain sandwich bread with some extra special stuff in it (quinoa, flax seed, rolled oats, cracked wheat, sunflower seeds), then give this bread a go!  Also, make sure you have half a day available for it.  There is lots of rising and waiting, but if you’re going to be home anyways, or at least home every few hours to kneed and replace in a bowl, then I highly recommend this recipe.

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Copycat Dave’s Killer Bread

recipe from here

Ingredients

  • 2¼ cup warm water
  • 2 tbsp yeast
  • 2 tbsp coconut oil
  • 2 tbsp honey
  • 2 tbsp molasses
  • 1 tbsp sea salt
  • ¼ cup flax seed
  • ¼ cup cracked wheat
  • ¼ cup red oats (or any other thick cut oat you have)
  • ¼ cup sunflower seeds
  • ¼ cup quinoa
  • 4 cup whole wheat flour (approx)
Directions
  1. In your kitchen aid or mixer, add your warm water. Sprinkle the yeast on top and let sit for a few minutes. Add your honey, salt, molasses, coconut oil and give it a quick mix.
  2. Add the rest of your dry ingredients, minus the flour and mix again, just to wet the ingredients.
  3. Slowly add your flour. Just until the dough pulls away from your bowl.
  4. Throw it on a floured counter and give it a good knead. Just until the dough stops absorbing the flour.
  5. Wash your dough bowl out. Dry it off and coat it with some oil. Place your dough in the bowl, cover with a warm damp towel and let rise until double in size.
  6. Punch down, knead it out again, place back in bowl. Let it rise double in size, punch down, knead it out and cut the dough in half.
  7. Take out two loaf pans, spray with oil.
  8. Knead out your two dough balls, create your loaves and place in pans. Cover the tops with a light oil ( I used olive oil). Cover with a damp warm towel and let rise until you have nice round crowns on both.
  9. Heat your oven to 425 degrees F.
  10. Remove towel, throw your bread in the oven and cook for approx. 30 minutes.
  11. To make sure your bread is cooked thoroughly, flip your loaf out onto a hot pad and flick the bottom. If it sounds hollow, your bread is done!
 Hope you enjoy this one!

Have you ever attempted a copycat bread?  What’s your favorite bread?

Heather

0 thoughts on “attemping copycat dave's killer bread

  1. I’m with you, Dave’s bread is amazing! But I totally would not have the patience of half a day for bread! I didn’t realize how many different things went into it!

  2. Methinks the real trick here is to use a sponge method (like Dave does). Try a two-stage quick sponge method, mixing all the water, yeast, sugars (honey and molasses in this case), and 3 of the 4 cups of flour for the sponge (although I would probably use closer to 5 cups of flour with the amounts of the other ingredients shown – I always weigh my flour, though, so I am not certain of the volume – going by weight makes it much more reproducible). Mix these all together with a paddle for 5 minutes, then allow to rise for 70 minutes or so (covered, of course) before adding in the remaining ingredients and letting the dough hook knead it for 12-15 minutes, until you get a semi-decent windowpane. This will give your mixer a serious workout, and could overheat it if your mixer is the timid sort. Let it sit covered with a slightly damp flour sack towel for about 15 minutes, then knead it a bit more, then split it and roll it into loaves (roll the top of each in some additional seeds/rolled grains at this point) before continuing as in step 8 above. The final rise should take about 75 minutes – patience is key to get the loaves fully risen. You will find that you get a pronounced yeasty flavor from the sponge process as well as more rise to your loaves due to hydrolysis of the gluten strands. I’ve had more success with a lower temp bake, 360°F for about 40 minutes, the internal temperature will be 190°F when the bread is done. Try it with spelt flour, too, for a nuttier loaf.

  3. Tried out this recipe yesterday using a variation of the sponge method that Greg mentioned above. This was my first time making wheat bread and first time grinding wheat berries into flour (and it’s been years since I last made a homemade loaf of bread). Guess what, it turned out fantastic! I have tried the bread maker before, but always had inferior results compared to doing everything by hand (I’ve never used an electric mixer, either). It’s definitely not DKB, but it turned out delicious. I was nervous that all my efforts would result in a wheat brick, but it turned out great. Thanks for posting the recipe!

  4. I’ve tried it in a bread machine and like all other recipes, it’s dense. What I do now is mix and knead the dough in the bread machine, then transfer to bread pans and bake in the oven.

    This is a fine loaf, but to be honest, it is nothing like Dave’s. There isn’t enough chew because there is no vital wheat gluten in this recipe. Dave’s has it. 1/4 cup in each loaf to make it extra chewy. Cut the oats/nuts down to 1/2 cup with extra to coat the outside. Make sure to do the sponge technique. More sugar too, some loaves will have about 1/4 cup in them.

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