Dave's Killer Bread contains organic canola oil, a highly processed seed oil linked to inflammation. This DIY version replaces it with organic butter for superior nutrition and traditional bread-making methods. The result is a nutrient-dense multigrain loaf with the same protein and fiber content but cleaner fats and no industrial processing.
Based on: Organic Bread
· Makes 2 loaves (approximately 24 slices)
· Serving: 1 slice (40g)
Why This Recipe is Seed Oil Free
Commercial 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.
Ingredients
Organic bread flour blend
600g (about 4.5 cups total: 400g bread flour + 200g whole wheat) · King Arthur Organic Bread Flour + Bob's Red Mill Organic Whole Wheat Flour
Primary structure - bread flour provides gluten strength while whole wheat adds fiber and nutrients
Organic ancient grain flour blend
120g (about 1 cup) · Bob's Red Mill Organic 10 Grain Flour or create blend with spelt, rye, barley flours
Adds complex flavors, minerals, and the signature multigrain texture that makes this bread nutritionally dense
Strengthens the dough structure to support the heavy grains and create proper rise
Organic apple cider vinegar
15ml (about 1 tablespoon) · Bragg Organic Apple Cider Vinegar
Provides acidity for improved texture and acts as natural preservative extending shelf life
Filtered water
320ml (about 1.3 cups), warm · Filtered tap water
Hydrates flour proteins and starches, temperature activates yeast for proper fermentation
Instructions
Step 1. Soak the cracked wheat: Place 60g organic cracked wheat in a small bowl with 120ml warm water. Let sit for 30 minutes until softened and water is mostly absorbed. This pre-soaking prevents the sharp wheat pieces from cutting gluten strands during kneading and ensures even hydration throughout the loaf.
Step 2. Activate the yeast: In a large mixing bowl, combine 320ml warm water (around 100-110°F - should feel barely warm to touch), 7g active dry yeast, and 1 teaspoon of the organic cane sugar. Stir gently and let sit for 5-10 minutes until foamy and bubbly. If mixture doesn't foam, your yeast is dead or water was too hot - start over with fresh yeast and cooler water.
Step 3. Create the flour blend: In a separate large bowl, whisk together 400g organic bread flour, 200g organic whole wheat flour, 120g ancient grain flour blend, 15g vital wheat gluten, 12g sea salt, and remaining organic cane sugar (about 1 tablespoon). Whisking ensures even distribution and prevents salt from directly contacting yeast, which could inhibit rising.
Step 4. Combine wet ingredients: Add the soaked cracked wheat (with any remaining liquid), 45g melted organic butter (cooled to room temperature), and 15ml organic apple cider vinegar to the activated yeast mixture. Stir until well combined. The butter should be melted but not hot, as excessive heat will kill the yeast.
Step 5. Form the dough: Pour the wet mixture into the flour blend and stir with a wooden spoon until a shaggy dough forms and no dry flour remains visible. The dough will be slightly sticky - this is normal for multigrain bread. Turn out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough should pass the windowpane test (stretch a small piece thin enough to see through without tearing).
Step 6. First rise: Place dough in an oiled bowl, cover with damp towel, and let rise in a warm place (75-80°F) for 1-1.5 hours until doubled in size. You can create a warm environment by placing bowl on top of refrigerator or in oven with just the light on. Proper rising is crucial for texture - underproofed bread will be dense.
Step 7. Shape and second rise: Punch down dough and divide into 2 equal portions (about 600g each). Shape each into a loaf and place in greased 8.5 x 4.5 inch loaf pans. Cover and let rise for 45-60 minutes until dough crowns about 1 inch above pan rim. Preheat oven to 375°F during last 15 minutes of rising.
Step 8. Bake and cool: Score tops with sharp knife if desired, then bake for 35-40 minutes until internal temperature reaches 190°F and crust is golden brown. Cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before slicing (at least 2 hours) - cutting too early will result in gummy texture as starches haven't fully set.
Storage
Store wrapped in plastic or airtight container at room temperature for up to 5 days. For longer storage, slice and freeze for up to 3 months. This bread contains no preservatives, so it will mold faster than commercial bread - refrigerate in humid climates.
Cost Comparison
Cost per serving (homemade)$0.16
Cost per serving (store-bought)$0.42
Savings62%
Higher upfront ingredient costs are offset by bulk purchasing - most ingredients make multiple batches. The superior organic butter and ancient grains justify the premium over commercial bread with inflammatory canola oil.