Add the instant yeast to your stand mixer bowl and pour in the warm water (ensure it’s around 110°F too hot will kill the yeast). Let this mixture sit undisturbed for 3-5 minutes until the yeast becomes foamy and activated, indicating it’s alive and ready to work its magic.

While the yeast activates, combine all your flours (whole wheat, amaranth, spelt, and kamut) with the salt in a large bowl. In a separate bowl, mix together all the seeds, quinoa, wheat germ, and oats. This pre-mixing ensures even distribution throughout your dave’s killer bread recipe.

Once your yeast is foamy, add the honey and molasses to the yeast mixture. Mix briefly and let it sit for another minute, allowing the sweeteners to begin feeding the yeast.

With your stand mixer on medium speed using the dough hook, slowly incorporate the flour and salt mixture. Mix until a very sticky dough forms this is exactly what you want! Add your seed and grain mixture and continue mixing until everything is fully incorporated.

Remove the dough from the mixer and transfer it to a lightly floured surface (granite or marble works best, avoid wood). The dough will be extremely sticky resist adding too much flour! Knead for at least 15 minutes. This extended kneading is crucial for developing the gluten structure that gives this copycat dave’s killer bread recipe its characteristic texture.

After 15 minutes of kneading, perform the windowpane test: take a small ball of dough and gently stretch it between your forefingers and thumbs. If you can stretch it thin enough to see light through it without it tearing, the gluten is properly developed. If it rips immediately, continue kneading for another 5 minutes and test again.

Place your kneaded dough in a lightly oiled large bowl, cover tightly with plastic wrap, and let it rise in a warm, draft-free location until it doubles in size approximately 1 hour.

Preheat your oven to 425°F and lightly grease your 9 x 5 inch loaf pan. Once the dough has doubled, punch it down to release the gas. Turn it out onto your work surface and flatten it into a large rectangle. Fold in the sides, then roll it tightly into a log shape. Place it seam-side down in your prepared loaf pan.

Cover the pan with plastic wrap or, for best results, place the entire pan inside a large plastic bag (this allows room for the dough to rise above the pan). Tie the top and tuck the tied ends underneath the pan. Let rise until almost doubled, about 30-45 minutes.

Bake on the center rack of your preheated oven for 35-45 minutes. The loaf is done when the top is golden brown and when you tap the bottom of the loaf, it sounds hollow. This hollow sound indicates the bread is fully baked through.

Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack. Allow the bread to cool for at least 30 minutes before slicing this cooling period lets the crumb structure set properly, making slicing much easier.