Whole Wheat Sour Dough Bread with Bagel Spices
Prep time
Cook time
Total time
Serves: 1 loaf
  • 3 tablespoons sourdough starter
  • ½ cup beer or water
  • ¾ cup whole wheat flour (100 g)
  • ½ teaspoon sour salt (citric acid)
  • ½ tablespoon active yeast
  • 1⅛ cup water
  • 1 cup whole wheat flour (135 g)
  • 2-3 tablespoons Everything Bagel Spice (or 2 teaspoons Kosher salt)
  • 1½ cups bread flour (200 g) - I used all purpose
  1. Store together all of the ingredients in the starter list and cover; let sit on the counter for 24 hours to ferment.
  2. After the fermentation, transfer the starter to a stand mixer and add the remaining ingredients for the dough. Mix using a dough hook until the dough is smooth and elastic, about 5-10 minutes. Remove from the mixer and cover the bowl with plastic wrap.
  3. Let rise for 30 minutes, then de-gas and knead 12 times either with your hand or using a silicone bowl scraper to knead the dough. Repeat the 30 minute rise and kneading 4 more times.
  4. Turn dough into a loaf pan that has been sprayed with cooking spray and loosely cover with plastic wrap. Let dough rise until it is about 1 inch above the rim of the pan. Preheat oven to 450 degrees and bake for 20 minutes. Remove bread from the pan and bake another 20 minutes on the rack of the oven.
  5. Let cool completely on a cooling rack before slicing.
Recipe by Cooking With MicheleĀ® at http://cookingwithmichele.com/2017/01/whole-wheat-sour-dough-bread-bagel-spices/