Dave's Killer Bread Good Seed is already completely seed oil free, containing only beneficial whole seeds for texture and nutrition. This nutrient-dense multi-grain bread combines whole wheat with flax seeds, sunflower seeds, quinoa, and oats for exceptional fiber and protein content. DIY version eliminates commercial enzymes and provides fresher, more cost-effective organic nutrition.
Based on: GOOD SEED ORGANIC BREAD
· Makes 2 loaves (approximately 32 slices)
· Serving: 1 slice (28g)
Why This Recipe is Seed Oil Free
Commercial GOOD SEED ORGANIC BREAD from DAVE'S KILLER BREAD often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original GOOD SEED ORGANIC BREAD may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Natural vitamin C source and antioxidant preservation
Warm water
320ml (1.33 cups) · Filtered water
Hydrates flour and activates yeast for fermentation
Instructions
Step 1. Prepare the seed mixture by combining 40g whole flax seeds, 30g ground flax seeds, 35g sunflower seeds, 25g tri-color quinoa, and 30g steel cut oats in a bowl. Toast this mixture in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant and lightly golden. This toasting step is crucial as it develops nutty flavors and prevents the seeds from making the bread too dense. Set aside to cool completely—hot seeds will kill the yeast.
Step 2. In a large mixing bowl, whisk together 450g whole wheat flour, 100g cracked wheat, 20g vital wheat gluten, 15g oat fiber, and 8g sea salt. The wheat gluten is essential here because the heavy seeds and alternative grains will weigh down the dough—without it, your bread will be dense and gummy. Make a well in the center of this dry mixture and set aside.
Step 3. In a separate small bowl, dissolve 7g active dry yeast and 12g organic cane sugar in 320ml warm water (105-110°F—test with your wrist, it should feel neutral, not hot). Stir gently and let stand for 5-8 minutes until the mixture becomes foamy and bubbles actively. If it doesn't foam, your yeast is dead and you need to start over with fresh yeast. Add 8g molasses, 5ml apple cider vinegar, and 1g acerola cherry powder to this activated yeast mixture and stir until completely dissolved.
Step 4. Pour the liquid mixture into the well of the dry ingredients and mix with a wooden spoon until a shaggy dough forms. Add the cooled toasted seed mixture and knead by hand for 8-10 minutes until the dough becomes smooth and elastic—it should spring back when poked gently. The dough will be denser than regular bread dough due to the seeds and whole grains. If it's too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
Step 5. Place the kneaded dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place (75-80°F) for 1.5-2 hours until doubled in size. The high fiber content slows fermentation, so be patient. Punch down the risen dough and divide into two equal portions. Shape each portion into a loaf and place in greased 8.5x4.5-inch loaf pans. Cover and let rise again for 45-60 minutes until the dough crests the pan edges.
Step 6. Preheat oven to 375°F. Score the top of each loaf with a sharp knife about 0.5 inch deep—this prevents the bread from bursting as it bakes. Bake for 35-40 minutes until the internal temperature reaches 190°F and the crust is golden brown. The loaves should sound hollow when tapped on the bottom. Cool completely on wire racks for at least 2 hours before slicing—cutting too early will result in gummy texture. Store in airtight containers at room temperature for up to 5 days, or slice and freeze for up to 3 months.
Storage
Store sliced bread in airtight containers or resealable bags at room temperature for up to 5 days. Freeze individual slices between parchment paper for up to 3 months. Toast frozen slices directly from freezer. The high oil content from seeds means this bread stays moist longer than regular whole wheat bread.
Cost Comparison
Cost per serving (homemade)$0.12
Cost per serving (store-bought)$0.31
Savings61%
Significant upfront investment in specialty ingredients like oat fiber and acerola powder, but these last for many batches. Bulk purchasing of flours and seeds provides excellent long-term value. Fresh homemade bread offers superior nutrition density and eliminates commercial preservatives.