Old Fashioned Three Flour Bread

Here’s an old-fashioned bread recipe that I’ve modernized using a heavy-duty mixer and instant yeast.  I use a medium rye flour, and bread flour, along with whole wheat flour.  I have to say, the rye is not really noticeable for taste, but it makes a nice firm-textured bread for sandwiches or toast, and we had some when we sliced it with sorghum from our local sorghum producer, Maasdam’s.  I use lard from our local locker plant, because it isn’t hydrogenated.  Otherwise use butter or salad oil. 
Check out our mixer bread information HERE.  Remember, you can also make this recipe by hand too, the way I did for years.            

I braided one loaf and made another in a 4” x 10” pan for smaller slices this time.  Of course, you can make this bread by hand as well.  This bread gets a thumbs-up at our house.

Old Fashioned Three Flour Bread

  4        Cups  Bread Flour -- 1 pound 4 ounces

  1 ½    Cups  Whole Wheat Flour -- 6 ounces

     ½    Cup  Rye Flour -- 2 ounces

     ½    Cup  Brown Sugar -- 4 ounces packed

  2        Tablespoons  Sugar

  2        Packages  Instant Yeast

  2        Teaspoons  Salt

  2        cups  milk

     ½    Cup  Water

  3        Tablespoons  Lard -- melted and cooled (or butter or oil)

IN a mixing bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt.  In a saucepan, heat the milk and water to 120-125°.

Add to dry ingredients; add cooled lard and beat until smooth.  Stir in enough remaining all-purpose flour to form a soft dough.  Change to a dough hook and knead 6 minutes or knead by hand 8 minutes.  Cover bowl tightly and let rest in a warm place 10 minutes.

Punch down dough, turn onto a lightly floured surface; divide in half, divide each half into 3 ropes; about 15" long.  Braid 3 ropes and place into a greased 9 x 5 x 3" loaf pan.  Repeat with second loaf.

Cover and let rise 25-30 minutes.  Bake at 375° for 30-35 minutes, or until 200° on an instant-read thermometer.  Remove from pans to wire rack to cool.

If desired, mix an egg yolk with 1 teaspoon water and brush on loaves just before baking.  If needed, cover lightly with a piece of foil or parchment paper to prevent overbrowning the last 10 minutes of baking.

Yield:  "2 Loaves"