Three Flour Bread

I first made this bread recipe from "Better Homes & Gardens Good Food on a Budget" back in the Seventies when inflation and high gas prices caused most housewives to look at their food budget carefully, and when the “granola generation” was interested in whole grain breads.  It makes rather small loaves of nice, firm sandwich bread that’s moist, not heavy.  We like it for sandwiches like grilled ham and Swiss cheese and for toast too.  

The original recipe calls for active dry yeast, which means rising times about double, and they use all-purpose flour.  I prefer to use bread flour with whole grains flours to give more rise and make a less heavy loaf.  I actually added 2/3 cup of dry skim milk to my flours, and used 2 cups of water instead of reconstituting the dry milk.  If you use whole milk, I would use 2 tablespoons of fat instead of 3.  Today, dry milk isn't always cheaper than fresh milk.   

I purchased my flour at the Amish stores near here; it turns over quickly there and is fresher.  I often add a tablespoon of caraway seeds to this recipe.     I also used butter instead of shortening; lard or salad oil work fine too.  After the loaves are cool I slice them and freeze them. 

                            Three Flour Bread

  3 1/4  Cups  Bread Flour -- 15 ounces

  4        Teaspoons  Instant Yeast -- 2 packages

  1 1/2  Cups  Whole Wheat Flour -- 6 ounces

     1/2  Cup  Rye Flour -- 1 1/2 ounces

  2        Cups  Skim Milk (reconstituted from instant)

     1/2  Cup  Brown Sugar

  2        Tablespoons  Sugar

  1        Tablespoon  Salt

  3        Tablespoons  Shortening

Combine 1 cup bread flour and next 3 ingredients.  Heat milk, sugars, 1 tablespoon salt and shortening to 120-125°.  Add to flours.  Beat at low speed of electric mixer for 1/2 minute, scraping constantly.  Beat 3 minutes on high.  Mix or stir in enough of remaining bread flour for a moderately stiff dough.  Change to dough hook and knead 6 minutes or knead by hand 10 minutes.

In same bowl, cover and let rest in warm place 10 minutes.

Shape into 2 loaves (1# 8 ounces); place in 2 greased small 8 ½  x 4 ½  x 2 ½  inch loaf pans.

Let rise until nearly double, 35-40 minutes.  Bake at 375° for 35-40 minutes.  (Check after 25 minutes and if loaves are browning too fast, cover loosely with a tent of foil).

2011 Cost:  $1.81 for the recipe, or 90¢ a loaf.

  "2 Loaves"

Per Serving: 98 Calories; 1g Fat (13.3% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 215mg Sodium.  Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.