Whole Wheat Seed Bread (a home approximation of Dave's Killer Bread)

 

I bake my own bread almost all the time, but when I can't my go to breads are the Grand Manan Bakery (whenever it might be open) and at the grocery store, Dave's Killer Bread. This is my closest approximation to Dave's bread (a slightly altered version that I discovered on Bread Making for Beginners).

This is how I have done it, but you may want to use other techniques and may want to add things like sprouted grains, hemp hearts or wheatgerm. I had my bread maker mix the ingredients using the dough cycle then I punched it down and shaped a loaf for a loaf pan. Here are the details...

Ingredients (in the ordered I put them in the bread maker)

1 cup of water (room temp)

1 tbsp Olive Oil

3 tbsp Molasses (you can do a mix of honey/molasses but I wanted a vegan loaf)

1/2 tbsp salt

1 cup unbleached white flour

1 cup whole wheat flour plus 2 heaping tablespoons

2 tbsp of Bread Enhancer (or Vital Wheat Gluten)

2 tbsp quinoa

2 tbsp flax seeds

2 tbsp pumpkin seeds

2 tbsp sunflower seeds 

4 tbsp of Oats (large flake)

1 tbsp active dry yeast

Instructions

It's pretty easy really. Load the ingredients into the bread maker in the order listed above and choose the dough setting.

When the cycle is done, turn the dough out onto a lightly floured surface and gently degas it (push out the bubbles). 

Shape it into a loaf and place in a lightly oiled bread pan.

Let it rise for an hour to an hour and a half (until a finger poke leaves a dent). Preheat the oven to 375 degrees.

Cook the loaf for 35 minutes and when the internal temperature is over 200 degrees it is ready (without a thermometer you can be pretty confident 35 minutes will do it, but add a minute or two if you are hesitant).

Cool on a rack. When fully cool I usually slice it and freeze it but that is totally up to you.

Enjoy!!