Dave’s Killer Bread Recipe (Copycat)

If you’re looking for a healthier way to enjoy that sandwich or soup, I’ve got a homemade bread recipe that will blow you away! This is a knock-off of Dave’s Killer Bread, a delicious and nutritious option for those wanting to get and stay healthy.

Healthy Bread? Is there such a Thing? 

If you’re like me, you’re always looking for ways to have you cake and eat it, too. Er, have your bread and eat it too. 

Now, if you’re on a Keto diet this isn’t the post for you. This bread, healthy as it might be, still has carbs. But if you’re on a plan to get more fiber into your diet, as well as a punch of high-packed proteins, then this is the bread for you. 

If you’re a fan of hearty bread, packed full of flavor and texture, you’re going to love this new recipe from Out of the Box baking! It’s loaded with whole grains, and it heart-healthy and fiber-rich!

What is Dave’s Bread? 

I discovered Dave’s Killer breads while on vacation with a friend. We were shopping at a grocery store for foods to fill the kitchen of our rented condo. She grabbed a loaf of Dave’s bread and I stopped her right away, asking if I could check out the ingredients. 

I love the idea of lots of seeds and nuts in breads (yum) but I’m allergic to pumpkin and pumpkin seeds. So, I had to make sure we didn’t end up with a loaf that had pumpkin seeds in it. 

Sure enough, the one she had grabbed was loaded with pumpkin seeds. So, we kept looking until we found one I could eat. 

Home Baked Breads are Best

I already have a host of bread recipes on this site, including my Multigrain Seed Bread, which I used as a foundation for this recipe. I’ve also got a delicious wheat bread recipe. 

I absolutely love baking bread at home. It’s a relatively new venture for me, but it’s so much fun! 

When you bake a loaf of bread at home you can control what goes in it. And, in this case, I could even control the seeds I added. In my case, I added sliced almonds in place of the recommended pumpkin seeds. You go right ahead and use pumpkin seeds. 

Knowing what’s in your bread also helps you control the protein levels and the type of flour you use. I use a combination of wheat and bread flours in this recipe but you can use anything you like, including a gluten-free all purpose flour, if you like. 

In other words, this is a versatile recipe that can be tailored to your lifestyle. And this recipe is the simplest of all because it only requires one rise. . .in the pan. Easy-breezy! 

Enough talking about bread! Let’s get busy baking!

Copycat Dave’s Bread Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you will need to make this delicious bread. These are simple ingredients you might already have in your pantry and fridge. And remember, you can use any combination of seeds and nuts you have on hand, so don’t make a special trip to the store! 

• warm water
• olive oil
• honey
• whole wheat flour
• bread flour
• salt (kosher salt or table salt, your choice)
• rapid rise yeast (2 1/4 teaspoons)
• uncooked old-fashioned oats (rolled oats, not quick cooking oatmeal style)
• seeds and/or nuts (choose from the following): 
  • sunflower seeds (2 tablespoons)
  • flax seed (2 tablespoons)
  • sesame seeds (2 tablespoons)
  • poppy seeds (2 tablespoons)
  • chopped pistachios (2 tablespoons)
  • pumpkin seeds (or sliced almonds) (2 tablespoons)
  • Everything bagel seasoning (2 tablespoons)
  • Quinoa (2 tablespoons rinsed)
• 1/2 cup seeds and oats for coating

How to make Dave’s Copycat Bread

Spray a loaf pan with baking spray. (I used Baker’s Joy.) 

Place warm water and honey into a large mixing bowl or the bowl of your stand mixer. Add the yeast and whisk until fully incorporated. 

Allow to stand for five minutes for the yeast to bloom.

In a separate bowl place your two flours. 

Whisk them together. 

Now add the salt, oats, and seeds. (Basically, you’re adding everything except the olive oil and the excess seeds for coating.) 

Whisk together. 

Add oil to the yeast liquid.

Once the yeast has bloomed, add the flour mixture to the liquid. 

It’s time to knead. I used my stand mixer with the dough hook attachment.  

Start slow at low speed, until it becomes to come together. 

Now turn up your mixer speed a bit until the dough is fully kneaded (about 2 – 3 minutes). You’ll know it’s ready when it pulls away from the sides of the bowl. 

Scoop dough onto a lightly floured surface.

Roll into a log shape. You’ll notice the texture of the dough is heavy and firm, great for handling.

Pour out the remaining seeds and roll the dough into the seeds. 

You’ll lose a lot along the way but don’t worry. Enough will stick to the dough to make it worth your while. 

Place bread dough into greased bread pan. 

Add more seeds to the top if you like. Press down so they stick.

Cover with a tea towel and Place in a warm place to let dough rise. Note: This bread doesn’t rise much. I left mine rising for about 45 minutes and finally decided to go ahead and bake it. 

While bread is rising, preheat oven to 375 degrees Fahrenheit.

Place dough into the oven and bake for 45 – 50 minutes or until golden brown. If the outside is getting too dark but you’re concerned it’s not done on the inside, you can place a piece of foil on top. 

Remove pan from the oven and place on wire rack to cool. 

After about ten minutes, turn out the loaf onto the wire cooling rack. 

You will lose a bunch of the seeds but don’t fret over that. (They’re actually delicious, all by themselves!) 

After the bread has cooled down to the point where it can be handled, use a bread knife to cut slices. 

Serve and enjoy! 

Store leftovers in an airtight container (or tightly wrapped in plastic wrap) in a cool, dark place up to 2 – 3 days. Bread can be refrigerated for longer use (4 – 5 days). You can freeze this bread up to two months in a gallon-size freezer bag. Make sure it’s fully cooled and tightly sealed.

What to Expect from this Bread Recipe

Being a home baker is so much fun, y’all! I just love coming up with new ideas.

This is a hearty, heavy bread, loaded with texture and flavor. As I took bite after bite, I thought to myself, “This stuff actually tastes healthy.” In a good way, of course. 

I’m a seed lover, so I loved the addition of all of those seeds. And that crunchy crust? Perfection. I loved the loaf-like shape of this bread. You could always make it artisan style but it really reminds me of Dave’s when you bake it in a loaf pan.

Most of all, I was intrigued that the interior of the loaf still had a soft, fluffy texture. The crumb was lovely. I am thinking this would be a terrific bread to add peanut butter to. Or any nut butter, for that matter. (PB&J, anyone?) And all of this with no second rise necessary. Win-win!

I am excited to offer this recipe and hope you love it. This is one of those graintastic breads you’ll love to serve!

Variations on this Copycat Dave’s Killer Bread Recipe

There are so many ways you can change this up, and all for a fraction of the cost of store-bought breads. Here are some ideas that come to mind for next time: 

More oats, less seeds. You can easily use this as a base for an oat bread. The texture would be great. You could even add maple syrup in place of honey, if you like. You could even add a few finely chopped walnuts. (Yum!) 

More seeds, less oats: Use a variety in your seed mix. Combine white sesame seeds, black sesame seeds, chia seeds, and more!

Change up the flours: Consider using a coconut, almond, or a gluten-free all-purpose flour for added variety. Other (more unusual) options would include spelt flour, kamut flour, or amaranth flour. You could even use all white bread flour, if you prefer.

Italian: Use any or all of the Italian herbs you like, as well as minced garlic. This savory bread will wow your guests (and will be perfect with garlic butter). 

Sweet Bread: You can skip the herbs and add cinnamon and sugar, using only oats and pecans or walnuts in place of the seeds and other nuts. That way you would end up with a hearty but sweet bread for breakfasts or snacks. Yum! (Serve it with cinnamon-sugar butter, lightly toasted and warmed.) I love a good sweet breakfast recipe!

The possibilities are endless with this recipe! Just use your imagination. 

Other Breads from Out of the Box Baking

Rustic Artisan Bread: This one is a personal favorite. I wouldn’t call it healthy, but I would call it delicious! 

Easy Italian Herb Bread from Scratch: I mentioned Italian seasonings above. Well, if you love that idea you’re going to flip over this bread!

Tangzhong Milk Bread: This is my go-to when I need a soft bread of dinner roll. Delicious! 

Easy Challah Bread from Scratch: This was the first bread I baked and I’m absolutely in love with it. It’s a simple but delicious recipe. 

You get the idea! I have a lot of bread recipes and you’re going to love them all. 

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That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

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