Our "DKB" Style Super Seeded Daily Bread, whole grain and delicious! With Updates.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

You can find countless posts on this blog where I have shared my attempts and developments of a whole grain bread delicious enough to be our daily bread. And while I have actually posted recipes where I stated this was our daily bread, and it was at the time, I continued to work and improve upon what we were eating to finally come to this recipe.

But fair warning, I am not easily done with improvements.....when I work on a recipe, and it is good as well as edible, I am happy. But I want wonderful, so check back often, this bread recipe will continue to be updated and if you have any insights from your own kitchen, please share with us all, but leaving a comment. Thank you.

Our Dave's Killer Bread Style Super Seeded Daily Bread.

Not only were there recipes changes, but changes in equipment as well. And looking back I now realize that no matter what I thought I knew then, I know so much more now! We enjoy a bread that is moist, not too heavy and full of nutrition. This is a large recipe making 4 loaves, but it is enough of a process that not even I would bother with this much work to only make a single loaf. I'm not lazy, but I do try to do as much as I can, in any process.

I have asked my husband, do you like this bread and bless his heart he proceeds to give compliments and while they are always nice to receive, what I gently tell him is that I am looking for constructive criticism. His only response is, "it's really good", which speaks chapters to me because he is my main taste tester and the one I cook for!

Our Dave's Killer Bread Style Super Seeded Daily Bread.

With this bread tucked away into the freezer waiting, we can always eat well, no matter which meal we are enjoying. This bread makes great sandwiches or toast and is the perfect "raft" for pulled pork or a hot meatloaf sandwich. Plus the dough accepts raisins, diced cheese or even sauteed golden onions (well-drained) when being shaped into loaves for the final rise, giving additional variety to your bread.

Our Dave's Killer Bread Style Super Seeded Daily Bread. Whole grain and delicious!
Our Daily Bread, a Dave's Killer Bread Style Whole Grain Loaf. 

And if the above does not impress you, just know that I take slices of this bread out to an injured duck who has taken comfort in our yard while she heals a broken leg. She loves it!

If using a stand mixer, you will need one that has the capacity and strength to knead up to 12 cups of flour/grain. If not, you will want to knead by hand and consider that your exercise for the day...

Please note, this is a 3-day process, for soaking, mixing and baking.   In addition, it goes without saying that if your family does not like any one of the ingredients, feel free to leave it out and/or substitute more oats or seeds, in its place. This may make the final flour needs change a bit, but bread has never been an exact science, probably what I enjoy about it!

UPDATE: As I continue to work with this dough and I find ways to improve the texture (always my hardest part of bread baking is achieving the perfect texture.) My latest lesson in bread making is the proper ratio of vital wheat gluten to pure whole wheat flour for a "springy" texture bread, just like the store brand! As I continue to learn, I will return and update as needed. In addition, I have eliminated the maple syrup and have doubled the honey, as honey helps prevent mold from forming. Thank you.

Our Dave's Killer Bread Style Super Seeded Daily Bread
by the seat of my pants! 
adapted from years and years of baking!
makes 4 loaves

In the evening of DAY #1
4 c very warm water
2 t apple cider vinegar
9 c whole wheat flour

UPDATE: You can skip the soaking of the millet if you wish, and simply add it with the other dry ingredients. I found the soaking did not change the texture, which is quite crisp. You may also eliminate the millet if so desired by your family.
1/3 c whole millet
boiling water

In a large bowl, combine the water, vinegar, and whole wheat flour. Mix well leaving no dry pockets of flour and no wet pockets of excess water. Cover with a lid, set aside to rest.

In a small bowl, add millet and cover with boiling water, cover if desired. Set aside to rest.


UPDATE:  If you are baking in very warm weather, check for fermentation, if you smell the unmistakable smell of fermentation, place in refrigerator or a cool and dark corner.

Check the two bowls, they should be fine. (that's it for today) Later in the day, you may see some holes forming in the whole wheat bowl, take a sniff, if you do not smell anything but the smell of water and flour, this is nothing to worry about, do nothing.


Important: drain the millet, very well. If need be, after draining in a colander dump out onto a towel to absorb any excess water.

In the bottom of a very large bowl add the whole wheat and water mixture, drained millet and the following in this order:

1 generous c vital wheat gluten flour
1/3 c cornmeal
1/3 c golden flax seeds
1/3 c sunflower seeds
1/3 c chia seeds, mixed with 1 T water, set aside until the seeds have absorbed the water.
1/3 c hemp protein powder OR hemp hearts
1/3 c lentil flour - see how to make lentil flour - you may leave this out if desired.
1/3 c brown sugar

1/2 c honey
1/3 c oil - we like avocado oil
4 t salt

1c rolled oats

Note: I only add the following if there is some in the fridge. - you may leave this out.
up to 1 c cooked brown rice OR quinoa
2 T yeast
additional whole wheat flour if needed

oat bran for shaping into loaves

Begin kneading, only adding more flour if the dough is so sticky it will not leave the sides of the bowl.

Note: this is a sticky dough overall, but you will be able to tell the difference between wet sticky and a dough that is coming together as desired in the kneading process.

Knead 15-25 minutes. Important Note Regarding the kneading process: When the dough is left to rest in the mixer bowl, if it flattens out into the bottom of the bowl, it is not kneaded enough and might need a bit more flour. Add 1/4 c flour and knead additional 5 minutes, let rest to observe any movement that looks like the dough is settling into the bowl (flattening). If none, now you are ready for the next step.

Remove from the mixer bowl and place it in a very large oiled bowl. Place in the oven with the oven light on (for warmth) let rise 1-1/2 hours until doubled. Fold-down dough, return to the oven for a second rise, approximately 1 hour.

Our Dave's Killer Bread Style Daily Bread.

To shape into loaves, fold-down dough.

Our Dave's Killer Bread Style Daily Bread.

Turn out onto a large surface sprinkled (heavily) with oat bran. Divide into 4 pieces for standard loaves, or smaller pieces as desired.

Our Dave's Killer Bread Style Daily Bread.

Shape into loaves and place into prepared pans, return to the oven for the final rise, approximately 45 minutes.

Remove loaf pans from oven, preheat oven to 350-degrees.

Our Dave's Killer Bread Style Daily Bread.

Place dough pans into the oven and bake 35 minutes for standard loaves or until done in your oven. Adjust baking time for smaller loaves as needed. When the loaves are done, let rest in the pan for 1 minute, then turn out onto racks or cotton toweling to cool completely before wrapping to store in the freezer.

Our Dave's Killer Bread Style Daily Bread.


PS, here are our duck friends, enjoying a dinner of bread and freshwater. The Drake always stands "guard" while she eats. Her leg has healed enough to now hobble. When she has had her fill and no longer hungry, only then will he eat. After a bit of a rest, they fly away until they return and I can offer food to help her continue to heal.

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  1. Dear, What is Gluten flour? Is it high protein bread flour? I am totally with you, for stuff like bread (when I used to bake them alot), I usually do double the recipe! This is an amazing bread recipe!

    1. Hi Emily, Yes gluten flour is (very) high protein flour. It is isolated protein, gluten to be exact. You can bake without it, but it is easily available by mail order and worth the effort. Especially in whole grains like this bread, it helps to keep it soft and a bit more airy, for lack of a better description. Thanks for your visit.

  2. Thanks for sharing this tasty sounding bread recipe. Their is nothing like homemade bread. I love the idea of putting sunflower and chia seeds. These sounds so healthy & delicious. Congratulations on being featured on Homestead blog hop. Pinning & tweeting. Have a healthy, happy, & blessed day!

  3. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and thanks so much for sharing with us.
    Miz Helen

  4. That bread looks scrumptious! I have never made bread but I think I'm going to try this recipe. Thank you for sharing!

  5. That indeed sounds like a great multigrain bread recipe. I love it that the ducks love it!

  6. Looks like a lot of work but sounds really good - Thanks for sharing at the What's for Dinner party!

  7. I love making our own bread oh the taste right out of the oven
    come see us at http://shopannies.blogspot.com

  8. Looks so good! Thanks for sharing at To Grandmas House We Go. Scheduled to Pinterest too.


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