If you live in the Pacific Northwest, you have certainly heard of the story of Dave’s Killer Bread. Son of a baker, Dave came into his legacy late in life after a rather storied past. He has ingeniously used that story, together with terrific baking skills, to market a wonderful line of vegan friendly, whole foods bread. “WOW”. That is what most people say when they eat his bread. It’s also terrifically expensive. I am going on a baking journey to find his secrets and have ‘Dave’s bread on demand’. I have scoured the internet for ideas and have only found one “genuine” Dave’s recipe–for his “Sin Dawgs” i.e. cinnamon bread roll. Some help, but only the barest.
UPDATE: Here’s the complete recipe link!
Here is my first attempt…no recipe, just pictures of my first two loaves.
I started with my favorite, “tried and true” Laurel’s Kitchen Bread Book Oatmeal Bread recipe. Using the steel cut oats from his ingredient list, I added 2 tablespoons of each of the seeds listed. I let the seed/oat mixture sit overnight. My whole grain recipe calls for two risings and then shaping for another rise.
I cut the dough in half
I rolled out each piece until the dough mounds were about 3/8 inch thick
Using a dough scraper
I rolled the dough into a tight loaf, tucking in the ends
Gently I lifted the dough into the 8 x 5 loaf pans and set them in a warm location (in this case, the oven stove top)
Covered it the pans with a damp cotton towel
Then it was a waiting game…until the dough has doubled in size
Baked at 350 degrees in just 35 minutes I had these loaves to admire!
Although we were pleased with the bread, I have some work to do on the recipe.
More to come!