Marcus Whitman Hotel's Whole Wheat Bread

Fragrant and flavorful, naturally sweetened whole wheat bread is nutritious and satisfying.

Servings: 2 loaves or 36 dinner rolls

Cook Time: overnight plus 3 1/2 hours

Pair With: Any number of delicious wines. Look in our Wine Store for one!

Source: Recipe and photo courtesy the Marc at the Marcus Whitman Hotel.

INGREDIENTS

1 pound, 7 1/2 ounce whole wheat flour

2 ounces rolled oats

2 1/4 ounces quinoa, uncooked and ground

2 teaspoons table salt

3 1/2 tablespoon honey

1 egg + extra for egg wash
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1/4 cup vegetable oi
1
3/4 warm water

1 3/4 cup warm milk

1 1/2 tablespoons instant active yeast,

*Note-the rolled oats and quinoa can be substituted with other desired grains, such as cornmeal, uncooked, amaranth cooked brown rice, bulgur or barley, whole or ground flaxseeds, etc.

DIRECTIONS

Combine first four ingredients in the mixing bowl of a stand mixer, using the paddle attachment. In a small pan, heat the milk and water up to approximately 110 degrees (lukewarm). Do not go above this temperature or you will kill the yeast. Dissolve the honey into the milk/water mixture, then stir in the yeast. Whisk the egg in a small bowl, then slowly whisk in the vegetable oil until combined. Add the egg/oil mixture to milk mixture.

With the mixer on speed 1 (lowest setting), add the liquids into the dry ingredients and mix for approximately 1 minute. Cover with a plastic bag and let rest for 5 minutes. This will help the liquids be absorbed by the whole wheat flour. After 5 minutes, switch to the dough hook and mix on 2nd speed (medium low) for 5 minutes.

Dust your bench or counter with whole wheat flour and scrape the dough onto it. Fold the whole wheat dough in half twice--the second time in the opposite direction. Cover with plastic bag and let rest 5 minutes. Repeat this 3 times, taking no longer than 45 minutes for the entire process.

Spray a large bowl with pan coating or spray oil. Round the dough by tucking the ends underneath so the top is round and smooth and place in bowl. Cover with plastic and let rest in the refrigerator overnight.

The next day, remove the dough. Punch down—flatten the dough with your fist a few times—and cut into two equal pieces if you are making loaves and 36 equal pieces if you are making rolls. For loaves, roll the dough into long pre-baguette shapes; if making rolls, round. Let rise in 80 degree area until doubled. Once doubled, go into final shaping (loaf or roll). Let rise in 80 degree area for approximately 30 minutes. Make an egg wash with an egg and a bit of water to brush on top. Bake in a preheated oven at 325 degrees for 15 minutes. Rotate the pan and bake another 15 minutes or until bread is golden brown.
 

Chef's Notes:

Editor's Note: Bakers know that good bread can be made in a day, but great bread takes two days. Overnight rising in the refrigerator develops the flavors in the bread in a way that can't be duplicated with a shortcut.



Recipe Courtesy Of

Marcus Whitman Hotel & Conference Center

Marcus Whitman Hotel & Conference Center is a storied landmark gathering place for the local community and visitors alike.