Dave's Killer Bread Thin-Sliced is remarkably clean with organic whole grains, seeds, and no seed oils. The main 'improvements' for DIY are cost savings and freshness control. The complex 21-grain blend provides exceptional nutrition density in a thin-sliced format.
Based on: THIN-SLICED ORGANIC BREAD
· Makes 2 loaves (approximately 44 thin slices)
· Serving: 1 slice (28g)
Why This Recipe is Seed Oil Free
Commercial THIN-SLICED 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.
Adds mineral content, deep flavor, and helps achieve the characteristic color
Sea salt
8g (1.5 teaspoons) · Redmond Real Salt
Controls yeast activity, enhances flavor, and strengthens gluten structure
Active dry yeast
7g (1 packet) · Red Star Organic Active Dry Yeast
Leavening agent creating the bread's light yet dense texture
Organic apple cider vinegar
10ml (2 teaspoons) · Bragg Organic Apple Cider Vinegar
Acts as natural preservative and dough conditioner, improving texture and shelf life
Instructions
Step 1. Combine warm water (105-110°F) with organic cane sugar (24g) in a large mixing bowl. Sprinkle active dry yeast (7g) over the surface and let stand for 8-10 minutes until foamy. This proofs the yeast - if no foam develops, the yeast is dead and needs replacement.
Step 2. In a separate large bowl, whisk together organic whole wheat flour (680g), organic wheat gluten (45g), organic oat fiber (30g), and sea salt (8g). Ensure even distribution as gluten and salt need proper mixing for structure development.
Step 3. Create the 21-grain mix by combining equal parts of available organic seeds and grains: flax seeds, sunflower seeds, sesame seeds, pumpkin seeds, poppy seeds, rolled oats, millet, quinoa. Lightly toast 150g of this mix in a dry skillet for 3-4 minutes until fragrant, then cool completely. This enhances flavor and makes seeds more digestible.
Step 4. Add the cooled toasted grain mix (200g total), organic molasses (15g), and organic apple cider vinegar (10ml) to the yeast mixture. Stir to combine, then gradually add the flour mixture. Mix with a wooden spoon until a shaggy dough forms - it will look rough and sticky initially.
Step 5. Turn dough onto a lightly floured surface and knead for 12-15 minutes until smooth and elastic. The dough should pass the 'windowpane test' - you can stretch a small piece thin enough to see light through without tearing. This intensive kneading develops gluten crucial for thin slicing.
Step 6. Place dough in an oiled bowl, cover with damp towel, and rise in a warm spot (75-80°F) for 1.5-2 hours until doubled. Punch down, divide into 2 equal portions (about 550g each), and shape into tight loaves. Place in greased 8.5x4.5 inch loaf pans.
Step 7. Cover shaped loaves and proof for 45-60 minutes until they crown the pan edges. Preheat oven to 375°F. Score tops with sharp knife, brush lightly with water, and bake 35-40 minutes until internal temperature reaches 200°F and loaves sound hollow when tapped.
Step 8. Cool completely on wire racks for at least 3 hours before slicing - this is crucial for thin slicing success. Use a sharp serrated knife and gentle sawing motion to achieve 28g slices (about 1/3 inch thick). Slice only what you need immediately to maintain freshness.
Storage
Store unsliced loaves wrapped in clean kitchen towels for up to 5 days at room temperature. Once sliced, store in airtight container for 3-4 days or freeze slices for up to 3 months. No preservatives means shorter shelf life than commercial bread.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.33
Savings61%
Significant upfront ingredient investment ($70-80) but excellent long-term savings. Bulk organic ingredients cost more initially but last many batches. Quality and freshness far exceed commercial bread.