ChuckO
TVWBB 1-Star Olympian
I didn't have everything, but I had most the grains. It's a dump and go recipe and it's as good as Dave's if not possibly better.
COPYCAT DAVE’S BREAD
Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can adda tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action.
After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until the dough has doubled.
Once risen, remove dough from the bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf.
Now it’s time to roll the loaf in the seeds. You can take your selection of seeds and place them on a dinner plate. First, wet your hands with water and moisten the loaf. Now roll the dough in the seeds, making sure to cover all sides, including the ends of the dough.
Place the finished dough into a greased 9”x5”x3” loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top.
While the dough is in its final rise, preheat your oven to 350 degrees F. Place your oven rack in the center-low position.
Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from the oven and allow to cool before cutting.
NOTE: Next time I make this bread, I will seed only the top of the loaf (not on all sides and bottom).
If you like a sweeter bread, increase the sweetener to 3 tablespoons. And – it’s way better than Dave’s!
Note from Moderator: Deleted PDF and posted recipe text instead.
COPYCAT DAVE’S BREAD
- 1 1/2 cup warm water
- 3 tablespoons olive oil
- 2 tablespoons honey, agave or molasses
- 1 1/2 cup whole wheat flour
- 1 1/2 cup bread flour or all -purpose flour
- 3 tablespoons vital wheat gluten
- 1 1/4 teaspoon salt
- 1 tablespoon dry active yeast
- 1/2 c. uncooked old-fashioned oats
- 3 tablespoons ground flax seed
- 1/4 c. sunflower seed
- 2 tablespoons amaranth
- 2 tablespoons chia seed
- 2 tablespoons raw pumpkin seed
- 2 tablespoons whole flax seeds
- 1 tablespoons sesame seed
- 2 tablespoons poppy seed
- And a combination of seeds (approximately ½ cup) to roll the dough in prior to baking
Once the ingredients are combined, turn the mixer down to low kneading speed and knead for 10minutes. If the dough seems too dry, you can add a tablespoon of water. If it’s too wet, you can adda tablespoon or so of flour. The dough should be able to clean the sides of the bowl as it mixes as well as wrapping around the dough hook for a good kneading action.
After the kneading time, remove the dough from the mixing bowl. Oil the bowl with olive oil. Shape the dough into a ball and place it into the greased bowl. Turn the dough over so you can oil that side as well. Cover with plastic wrap and place in a warm location. Let rise until the dough has doubled.
Once risen, remove dough from the bowl. Punch down and with your hands (or rolling pin), spread the dough out into a rectangular shape. From the long end begin rolling the dough, tucking the ends in as you go. Be sure to pinch the end of the rolls and the long seam that runs down the length of the loaf.
Now it’s time to roll the loaf in the seeds. You can take your selection of seeds and place them on a dinner plate. First, wet your hands with water and moisten the loaf. Now roll the dough in the seeds, making sure to cover all sides, including the ends of the dough.
Place the finished dough into a greased 9”x5”x3” loaf pan. Cover with plastic wrap and allow to rise about 30-40 minutes until dough crests the rim of the baking pan. It should be about an 1” over the top.
While the dough is in its final rise, preheat your oven to 350 degrees F. Place your oven rack in the center-low position.
Once your loaf has risen in the pan, place it in the pre-heated oven and bake for approximately 40 minutes. Bread should sound hollow as you tap it on the bottom of the loaf or take its internal temperature with a kitchen thermometer. It should be 200-210 degrees F. Remove from the oven and allow to cool before cutting.
NOTE: Next time I make this bread, I will seed only the top of the loaf (not on all sides and bottom).
If you like a sweeter bread, increase the sweetener to 3 tablespoons. And – it’s way better than Dave’s!
Note from Moderator: Deleted PDF and posted recipe text instead.
Last edited by a moderator:
