Dave's Killer Bread contains organic expeller-pressed canola oil, a seed oil that promotes inflammation. This DIY version replaces the canola oil with organic butter for superior nutrition and eliminates the need for commercial enzymes and preservatives while maintaining the hearty whole grain texture and sweet raisin flavor.
Based on: Organic Breakfast Bread Raisin' The Roof!
· Makes 2 standard loaves (approximately 32 servings)
· Serving: 1 slice (34g)
Why This Recipe is Seed Oil Free
Commercial Organic Breakfast Bread Raisin' The Roof! 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 Organic Breakfast Bread Raisin' The Roof! may also contain artificial dyes. Check it on DyeFreeCheck to find out.
15ml (1 tablespoon) · Bragg Organic Apple Cider Vinegar
Natural preservative and improves crumb texture
Warm water
320ml (1.33 cups) · Filtered water
Hydrates flour and activates yeast
Instructions
Step 1. Cook the quinoa first: Rinse 40g organic tri-color quinoa in fine mesh strainer until water runs clear. Combine with 80ml water in small saucepan, bring to boil, reduce heat to low, cover and simmer 12-15 minutes until water is absorbed. Let cool completely while preparing other ingredients. This step is crucial as hot quinoa will kill the yeast.
Step 2. Prepare the raisins and seeds: In a small bowl, combine 120g raisins with 40g sunflower seeds and 30g ground flax seeds. Toss with 1 tablespoon of the measured flour to coat - this prevents them from sinking during baking. Set aside.
Step 3. Activate the yeast: In a large mixing bowl, dissolve 45g organic cane sugar and 30g molasses in 320ml warm water (105-110°F). Sprinkle 7g active dry yeast over the surface and let sit for 5-10 minutes until foamy and bubbly. If yeast doesn't foam, it's dead - start over with fresh yeast.
Step 4. Mix the dry ingredients: In a separate large bowl, whisk together 450g whole wheat flour, 150g bread flour, 15g vital wheat gluten, 8g salt, and 3g cinnamon. Create a well in the center. The salt should not touch the yeast directly as it can inhibit fermentation.
Step 5. Combine wet and dry: Add the melted 85g butter (cooled to room temperature), 15ml apple cider vinegar, and the foamy yeast mixture to the flour well. Using a wooden spoon or stand mixer with dough hook, mix until a shaggy dough forms. Add the cooled quinoa, raisin-seed mixture, and 80g rolled oats. Mix until just incorporated - overmixing develops too much gluten and creates tough bread.
Step 6. First rise: Place dough in a lightly oiled bowl, cover with damp towel, and let rise in warm place (75-80°F) for 60-90 minutes until doubled in size. The dough should spring back slowly when poked with a finger. If your kitchen is cool, place the bowl on top of the refrigerator or near a sunny window.
Step 7. Shape and second rise: Punch down dough gently to release gases. Divide into 2 equal portions (about 650g each). Shape each portion into a loaf by flattening into rectangle, then rolling tightly from short end, pinching seam closed. Place in greased 8.5x4.5-inch loaf pans, cover with oiled plastic wrap, and rise 45-60 minutes until dough crowns above pan edges by about 1 inch.
Step 8. Bake the loaves: Preheat oven to 375°F during last 15 minutes of second rise. Optional: brush tops with melted butter and sprinkle with oats for rustic appearance. Bake for 35-40 minutes until internal temperature reaches 200°F and loaves sound hollow when tapped on bottom. If tops brown too quickly, tent with foil after 25 minutes. Cool completely on wire racks before slicing - this takes 2-3 hours but prevents gummy texture.
Storage
Store completely cooled loaves wrapped in plastic wrap or airtight container for 3-4 days at room temperature. Freeze sliced loaves up to 3 months in freezer bags. No preservatives means shorter shelf life than commercial bread, but superior ingredient quality.
Cost Comparison
Cost per serving (homemade)$0.25
Cost per serving (store-bought)$0.42
Savings40%
Initial ingredient investment is $65-75 but provides ingredients for multiple batches. The per-serving savings add up significantly over time, plus you eliminate inflammatory seed oils and artificial additives while using premium organic ingredients.