Sponge: Put ingredients in mixer bowl. Blend. Cover and set overnight or at least 4 hours.

Seeds: Assemble in bowl. Set aside. Flours: Assemble in bowl. Set aside

Make the bread: Add water, yeast, seeds, flours and salt to mixer bowl and mix with bread hook. If dough still sticky after a few minutes, sprinkling reserved flour in the bowl. If too dry, add couple tablespoons water. Should be consistency of Play-Doh.

Cover with plastic and let it rise until it has doubled in size, about 1 hour. Preheat oven to 425 15 mins ahead of bake.

Turn out on floured surface. Knead briefly. Form into loaves and place in greased bread pans. Spray olive oil on top. Cover and let rise until doubled.

Bake 30 min at 425 or until internal temp is 200 to 205. Check in 15 minute mark and cover lightly with foil if need be so the bread doesnt get too dark. Remove bread from pan promptly and let cool on a baking rack.

NOTES: Daves Killer White actual ingredients includes ancient grains flour blend (barley flour, rye flour, spelt flour, millet flour, quinoa flour)

4/19/17: Used: Seeds/grains: sunflower, poppy, chia, bulgar, coachs oats. No quinoa, rolled oats or flax. Special flours: gluten, rye, smelt, barley. Yeast mighta been dead (wasnt dead, just didnt foam up well). Taste test was impressive. Almost couldnt tell the difference. To make quicker, pre-mix and bag the special flours. Maybe seeds too.

Seed packets: Equal amounts of sunflower, rolled oats, quinoa plus 1/2 bulgar wheat 1/2 coaches oats. Use 1 cup per recipe

Flour packets: Equal amounts of vital wheat gluten, oat, rye, potato, barley, spelt, flax meal. Use 1-1/4 cup per recipe