Whole Wheat Sour Dough Bread with Bagel Spices

January 15, 2017  •  Breads,

I’ve been away for a very long time, and I’ve really missed my blog. What started as a vacation turned into a nightmare on October 21st when my husband collapsed from a ruptured brain aneurysm in the Madrid airport right after we landed. I won’t write about that in any sort of detail on my blog here, but do maintain a Caring Bridge site to keep all of our family and friends updated on his recovery and you can visit that here. I will share that his level of brain hemorrhage carries an 80-90% mortality rate, so that fact that he is home to a Colorado hospital and working on recovering is a testament to the heroic efforts of the medical team in Madrid along with his willingness to fight for his life.

Many things brought comfort to me while I was in Spain for nearly eight weeks waiting to bring him home, starting with some great bread that was served in the breakfast room of the hotel each morning. I actually made this loaf right before we left, but didn’t have a chance to share the recipe. My starter is from a fellow cookbook author and friend, and the recipe is from a friend who volunteers with me at Project Angel Heart. This is the kind of bread that will bring you comfort, just like I needed in Madrid, and I enjoy it toasted.

I’ll be busy helping my husband over the coming year – He’s been the the love of my life since we started dating when I was 18 – but I’m hoping to blog about once a week, so please do visit again soon.

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.




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