Dave’s Killer Bread Recipe
This hearty, seed-packed homemade bread is full of texture and nutty flavor, perfect for sandwiches or toast. Made with a blend of whole wheat and bread flour, oats, and seeds, it delivers wholesome goodness with every bite while staying soft, chewy, and satisfying.
Equipment
- Large mixing bowl
- Stand mixer with dough hook
- Whisk
- Measuring cups and spoons
- Loaf pan
- Baking spray (like Baker’s Joy)
- Tea towel
- Wire cooling rack
Ingredients
- ¼ cups olive oil
- ½ cup seeds and oats for coating
- Everything bagel seasoning
- 2 tbsp sesame seeds
- 2 tbsp chopped pistachios
- 2 tbsp flax seeds
- 2 tbsp poppy seeds
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- ½ cup uncooked old-fashioned oats
- 1½ tsp salt
- cups bread flour
- 2 tbsp honey
- 1½ cups warm water
- 1½ cups whole wheat flour
Instructions
- Spray a loaf pan with baking spray.
- In a large bowl or stand mixer, combine warm water and honey, then whisk in the yeast and let it sit for 5 minutes to bloom.
- In another bowl, whisk together both flours, salt, oats, and seeds.
- Once the yeast is ready, add the flour mixture and olive oil to the liquid, then knead using the stand mixer with a dough hook—start slow, then increase speed until the dough pulls away from the bowl (about 2-3 minutes).
- Turn the dough onto a floured surface, shape it into a log, and roll it in extra seeds.
- Transfer the dough into the prepared pan, cover with a tea towel, and let rise in a warm place for about 45 minutes (note: it won’t rise much).
- Meanwhile, preheat the oven to 375°F.
- Bake the bread for 45-50 minutes until golden brown, covering with foil if it darkens too quickly.
- Remove from the oven, place the pan on a wire rack for 10 minutes, then turn the loaf out to cool completely on the rack.
- Slice with a bread knife once cooled, serve, and enjoy.
Notes
- Lightly flouring your hands can prevent sticking when shaping the dough.
- Rolling the dough in seeds works best if the dough is slightly tacky, so avoid over-flouring.
- To test doneness, tap the bottom of the loaf—it should sound hollow.