Best Daves Killer Whole Wheat Bread Recipes

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DAVE'S KILLER WHOLE WHEAT BREAD



Dave's Killer Whole Wheat Bread image

Another recipe shared by Dave Dahl, founder of Dave's Killer Bread. This may not be one of the ones he produces commercially (or it may be, I haven't tried them all!) but it is a very good, wholesome bread. This recipe was shared by Dave at: http://www.everydaydish.tv/recipe/daves-killer-100-whole-wheat-bread

Provided by BThomson

Categories     Yeast Breads

Time 3h40m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 10

3 1/3 cups whole wheat flour
1/2 cup organic sugar
1 tablespoon instant yeast, plus
1/2 teaspoon instant yeast
2 1/4 cups water
1 1/2 tablespoons molasses
1 tablespoon canola oil
3 1/3 cups whole wheat flour
1/4 cup vital wheat gluten
2 teaspoons salt

Steps:

  • Sponge:.
  • In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to a small saucepan and bring up to 120 degrees. Add the mixture to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour.
  • Dough:.
  • Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops. You should have a nice, smooth dough. Note that KitchenAid stand mixers do not recommend using the dough hook higher than speed 2 for about 5 minutes.
  • Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising.
  • Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.

Nutrition Facts : Calories 210.2, Fat 2.2, SaturatedFat 0.3, Sodium 293.9, Carbohydrate 44, Fiber 5.6, Sugar 7.5, Protein 7

GOOD SEED BREAD



Good Seed Bread image

We got hooked on Dave's Killer Good Seed Bread when visiting the northwest. Since we can't get it where we live, I attempted to make my own. This version is not as heavy as Dave's, but it's GOOD! Hands-down the best home-made bread I've ever made. Hearty, yet light and delicious, this bread is FULL of goodness! Feel free to play around with the amounts and kinds of seeds and grains and post your ideas! Use whatever flours you want (whole wheat, white whole wheat, part rye, etc.) and whatever seeds you want. I have also read that making a chia seed paste (3 Tablespoons chia seeds soaked in 8 oz. water overnight) helps the bread stay moist longer. I'll try it next time and post the results. I freeze the sliced bread, so I don't have trouble with it drying out, but if you prefer to keep your bread in the pantry, it may be worth trying!

Provided by GinaStudySmart

Categories     Breads

Time 3h30m

Yield 1 Loaf, 16 serving(s)

Number Of Ingredients 18

1 1/2 cups warm water
3 tablespoons olive oil
2 tablespoons molasses
2 tablespoons brown sugar
3 cups white whole wheat flour (or 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour)
1/3 cup vital wheat gluten
1 1/2 teaspoons salt
1 tablespoon yeast
1/2 cup whole oats (not instant) or 1/2 cup oatmeal (not instant)
1/4 cup cornmeal
1/4 cup ground flax seeds
1/4 cup wheat germ
1/4 cup sunflower seeds
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons whole flax seeds
1/2 cup seeds, for coating

Steps:

  • Put ingredients in bread machine in order listed, and turn onto Dough setting. OR mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
  • Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
  • Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into your loaf. This makes a LARGE loaf, so if you want a smaller loaf, make a few rolls out of some of the dough. (I can get six rolls and a somewhat smaller loaf out of one recipe.).
  • Combine about a half cup of seeds (use a nice variety) and oats in a wide dish.
  • Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of the loaf into the seeds to coat well.
  • Place the seed-coated loaf into your greased 8x4 (or slightly larger) loaf pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
  • Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees.
  • Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow.
  • Remove from pan and cool completely before slicing.
  • Freezes very well. (I slice it and freeze it.).

DAVE'S KILLER BREAD SIN-DAWG



Dave's Killer Bread Sin-Dawg image

A killer recipe from Dave himself! He shared the recipe at http://www.everydaydish.tv/recipe/daves-killer-bread-sin-dawg If you've never tried these things before, they are AMAZING! A wholesome seeded wheat "dawg" with a cinnamon filling. The recipe is best made with a stand mixer, and be sure that your oven is calibrated for best results. This recipe comes directly from the blog, and all credit to Dave Dahl and everydaydish.tv for publishing it.

Provided by BThomson

Categories     Yeast Breads

Time 2h15m

Yield 3 loaves, 24 serving(s)

Number Of Ingredients 33

1 1/4 cups whole wheat flour
3 tablespoons granulated sugar (organic)
1 tablespoon ground flax seeds or 1 tablespoon flax seed meal
1 tablespoon sunflower seeds
2 tablespoons rolled oats
2 1/2 teaspoons instant yeast
3 1/2 tablespoons canola oil
1 1/2 tablespoons molasses
1/2 cup water (lukewarm)
1 3/4 cups dark raisins (soaked in water)
1/4 cup walnut pieces (soaked in water)
1 1/4 cups whole wheat flour
1/3 cup vital wheat gluten
1 1/4 teaspoons salt
1 tablespoon ground cinnamon
2 teaspoons ground cinnamon
2/3 cup water (room temperature)
2 tablespoons ground flax seeds or 2 tablespoons flax seed meal
2 teaspoons ground flax seeds or 2 teaspoons flax seed meal
2 tablespoons water
2 teaspoons water
1 1/4 cups organic granulated sugar
2 tablespoons molasses
2 tablespoons ground cinnamon
2 teaspoons ground cinnamon
1/2 cup canola oil, plus
2 tablespoons canola oil
1 teaspoon vanilla
2 tablespoons sunflower seeds
2 tablespoons sesame seeds (preferably dark and unhulled)
4 tablespoons rolled oats
2 teaspoons raw pumpkin seeds
2 teaspoons ground flax seeds or 2 teaspoons flax seed meal

Steps:

  • Sponge:.
  • In bowl of stand mixer fitted with the paddle attachment, combine the flour, sugar, flax, sunflower seeds and oats and yeast, mixing well. Add the oil, molasses and water, mixing well. With machine on low, beat mixture until well mixed. Cover and set aside for 30 to 60 minutes.
  • Dough:.
  • In a bowl, combine raisins and walnuts. Add lukewarm water to cover and let soak for 10 minutes while you finish making the dough.
  • Add the remaining flour, gluten, salt, 2/3 cup water and cinnamon to your sponge. With the machine on low, slowly mix until the dry ingredients are incorporated. Then mix on a medium-high speed until the dough is silky looking and separates from dough hook, about 10 minutes or so. You should be able to stretch the dough out thinly at this point and get a window pane. It should be a really nice, dark, stretchy dough. Now you can add the soaked raisins and walnuts, beating again (on low to medium speed) for several minutes, until dough forms the window pane again.
  • Place the dough on a lightly floured surface and divide the dough into 3 equal portions and shape into balls. Let dough sit while you prepare the filling.
  • Filling:.
  • In bowl of a stand mixer fitted with the whisk attachment, whisk together the ground flax and water. Add the remaining ingredients and beat until smooth and flowing.
  • Shaping:.
  • Roll each ball out with a rolling pin to about 1/4-inch thick. Place a large scoop of filling in the center and spread over dough to edges. Repeat with remaining dough and filling. Roll dough up into a cylinder and place on a parchment-lined baking sheet. Repeat with remaining dough. You don't have to seal the edges.
  • Topping:.
  • In a shallow dish, combine the sunflower seeds, sesame seeds, oats, pumpkin seeds and ground flax, stirring well. Lightly brush or spray each Sin Dawg with water and gently roll in seed mix.
  • Cover dough with a cloth and let rise briefly for 30 min or so. Preheat oven to 350°F.
  • Bake loaves in preheated oven for about 35 to 40 minutes until it's nicely brown and firm to the touch (be careful as the oozing filling is very hot at this point). You don't want to bake it for less than 35 minutes, or it will have a doughy middle. Let Sin Dawgs partially cool on baking sheet for 15 to 20 minutes, before removing to a rack to completely cool.

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