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This image shows a freshly baked loaf of Dave’s Killer Bread resting on a white marble countertop, showcasing its golden crust and seed topping.

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.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course bread recipes
Cuisine American
Servings 15 people
Calories 280 kcal

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.
    This image shows a clean metal loaf pan evenly coated with baking spray, sitting on a white marble countertop.
  • 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.
    This image shows a large clear glass bowl on a white marble countertop containing warm water, honey, and blooming yeast.
  • In another bowl, whisk together both flours, salt, oats, and seeds.
    This image shows a clear glass mixing bowl containing a blend of whole wheat flour, all-purpose flour, salt, oats, and assorted 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.
    This image shows dough shaped into a log and rolled in extra seeds on a lightly floured white marble surface.
  • 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.
    This image shows the seeded dough baking in the oven, partially covered with foil inside a loaf pan.
  • 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.
    This image shows the baked bread loaf resting in the pan on a wire rack placed over a white marble countertop.
  • Slice with a bread knife once cooled, serve, and enjoy.
    This image shows Dave’s Killer Bread sliced on a wire rack over a white marble countertop, with a bread knife beside.

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.