Dave’s Killer Bread Good Seed is a solid choice for everyday bread. At 120 calories per slice with 5 grams of protein and 3 to 4 grams of fiber, it outperforms most conventional sliced breads on the metrics that matter most: fiber content, protein, and whole grain ingredients. It’s not a superfood, but for what it is (sliced sandwich bread), it earns its reputation as one of the better options on the shelf.
What’s Actually in It
The base of Good Seed is organic whole wheat flour and cracked whole wheat, which means the primary grain retains its bran and germ rather than being stripped down to white flour. On top of that whole wheat base, the bread contains what the brand calls its “Good Seed grain and seed mix”: whole flax seeds, sunflower seeds, steel-cut oats, and a tri-color quinoa blend made from black, red, and white quinoa. Organic oat fiber rounds out the fiber content.
That seed mix is the main selling point and what separates Good Seed from a basic whole wheat loaf. Flax seeds are one of the richest plant sources of omega-3 fatty acids (specifically ALA, the type found in plants). Sunflower seeds contribute vitamin E and magnesium. Quinoa adds a complete plant protein, meaning it contains all nine essential amino acids. You can see and feel the seeds in the bread, which is a good sign that they’re present in meaningful amounts rather than just dusted on for marketing.
Calories, Protein, and Fiber Per Slice
One regular slice (45 grams) delivers 120 calories, 5 grams of protein, 3 to 4 grams of fiber, and 3 grams of total fat. For context, a typical slice of white bread has around 70 to 80 calories but only 1 gram of fiber and 2 grams of protein. So you’re getting roughly double the protein and triple the fiber for about 40 extra calories. That tradeoff is worth it for most people.
The combination of protein and fiber is what makes this bread more filling than refined alternatives. Both nutrients slow digestion, which helps keep blood sugar from spiking and crashing the way it does after eating white bread. If you’re making a sandwich with two slices, you’re looking at 240 calories, 10 grams of protein, and 6 to 8 grams of fiber before you even add the filling. That’s a meaningful contribution toward daily targets, especially for fiber, where most Americans fall well short of the recommended 25 to 30 grams per day.
Sodium and Sugar
Each regular slice contains 160 milligrams of sodium. That’s moderate for bread. The daily recommended limit is 2,300 milligrams, so two slices for a sandwich account for about 14% of your daily cap. It’s not negligible, but it’s not a red flag either. If you’re actively managing blood pressure and watching sodium closely, the thin-sliced version drops to 120 milligrams per slice.
Good Seed does contain some added sugar, which is common in commercially baked bread. Sugar helps with browning, texture, and feeding the yeast during rising. The amount per slice is modest, typically in the range of 4 to 5 grams of total sugars. That’s higher than a truly no-sugar bread but lower than many competitors that lean on honey or molasses for flavor. It’s the kind of amount that won’t meaningfully affect your daily sugar intake unless you’re eating several slices at a time.
How It Compares to Other Breads
Compared to standard whole wheat bread from major brands, Good Seed generally wins on fiber and protein per slice, largely because of the seed and grain blend. A basic whole wheat bread typically offers 2 grams of fiber and 3 to 4 grams of protein. Good Seed’s numbers are consistently a step above that.
Compared to sprouted grain breads like Ezekiel 4:9, the picture is more nuanced. Ezekiel bread has no added sugar and uses sprouted grains, which some people prefer for digestibility. But the calorie, fiber, and protein profiles are fairly similar between the two. Good Seed has a softer, more conventional texture that many people find easier to eat, which matters if the alternative is buying a “healthier” bread that sits untouched in the freezer.
Against white bread or refined grain breads, there’s no real comparison. Good Seed is substantially more nutritious in every category that matters: fiber, protein, micronutrients from the seeds, and whole grain content.
The Organic and Non-GMO Factor
The ingredients are USDA Organic, which means the wheat and seeds were grown without synthetic pesticides or fertilizers. Whether that matters to you depends on your priorities. Organic certification doesn’t change the macronutrient profile of the bread, but it does mean lower pesticide residue on the grains, which some people value, especially for wheat products they eat daily. The bread is also vegan, containing no dairy or eggs.
What to Keep in Mind
Good Seed is not gluten-free. It’s built on wheat flour, so it’s off the table for anyone with celiac disease or a wheat allergy. The oats and seeds are fine for most people, but if you have specific seed allergies, check the full label carefully.
It’s also still bread. Even a well-made whole grain loaf is primarily a carbohydrate source, delivering around 22 grams of total carbs per slice. The fiber and protein slow down how those carbs hit your bloodstream, but they don’t eliminate the carb load. If you’re following a low-carb or ketogenic diet, this bread won’t fit your plan regardless of its other qualities.
For everyone else, Good Seed is one of the better mass-market breads available. It delivers real whole grains, a meaningful seed blend, solid fiber and protein numbers, and moderate sodium and sugar levels. It’s the kind of everyday swap that adds up over time without requiring you to rethink your entire diet.