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Multigrain Seed Bread - Copycat Dave's Killer Bread
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Multigrain Seed Bread

A soft, fluffy, hearty loaf of scratch-made bread inspired by Dave's Killer Bread. Packed with oats, grains, and seeds, this Multigrain Seed bread will be your new favorite loaf to slice, toast, sandwich, or enjoy just the way it is!

Course bread
Cuisine American
Keyword Bread, multigrain, seeds, whole wheat bread
Prep Time 20 minutes
Cook Time 45 minutes
rise time 2 hours
Total Time 1 hour 5 minutes
Servings 2 loaves
Author LeAnne

Ingredients

  • 1 ¾ cups warm water 397 g, approx 95 degress F
  • 1 ¼ tablespoons dry active yeast 12 g
  • 2 tablespoons molasses 34 g
  • ¼ cup grapeseed or avocado oil 53 g
  • 3 tablespoons dark brown sugar 36 g
  • 1 ½ cups unbleached all purpose flour 200 g
  • 2 cups whole wheat flour 240 g
  • 2 teaspoons salt 12 g
  • ¼ cup course ground cornmeal 35 g
  • ¾ cup old fashioned oats 67 g
  • 2 tablespoons millet
  • 2 tablespoons amaranth
  • 2 tablespoons sesame seeds
  • 3 tablespoons roasted sunflower seeds
  • 2 tablespoons pepitas pumpkin seeds
  • 2 tablespoons quinoa
  • 2 tablespoons chia seeds
  • ¼ cup seeds/oats for coating optional

Instructions

  1. In a small bowl, combine the warm water and yeast, whisk to combine and let the yeasted "bloom" for 5 minutes.

  2. Meanwhile combine the flours, oats, salt, and seeds in the bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed to combine all of the dry ingredients. In a small bowl, whisk the oil and molasses together thoroughly. Add the yeast liquid and the molasses mixture to the bowl of the mixer. Mix on low for about 3 minutes, stopping occasionally to scrape down the sides. Turn up the speed to medium high and knead the dough for about 12 minutes. The dough should form a smooth ball, that may be somewhat sticky, thats ok!

  3. Transfer the dough to a large lightly oiled bowl, and cover with a damp towel to rise for about an hour, or until the dough has doubled in size.
  4. Prepare 2 9x5" loaf pans by lining with parchment paper, and/or spraying with nonstick cooking spray. After an hour, remove the dough from the bowl and place on a large work surface, Cut the dough in half. Pat one half into an even smooth 9" square. Starting with side closest to you, roll the dough up tightly into a log. Shore up the sides and create an even smooth loaf. Place the loaf, seam side down, into the prepare loaf pan. Repeat with the second piece of dough.
  5. Cover the loaf pans with a damp cloth, and let rise until about an inch above the rim of the pan, about an hour and 15 minutes, but this can vary depending on the temperature in your room, so keep an eye.
  6. Preheat the oven to 350 degrees F. Spray each loaf with water and sprinkle the extra seeds/oats on top generously. Bake for about 30-35 minutes or until golden brown, and the loaf sounds hollow when you tap it. Let cool for 5 minutes, then remove from the baking pan, and allow to cool completely before slicing.

Recipe Notes

I love to slice one of the loaves, then pop it into the freezer to keep fresh.