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Sallie's Three-Flour Bread
Our memory is that Sallie copied most or all of this recipe from a
magazine and traded it to us for something from Beard on Bread.
However the recipe originated, we have been using it and passing it along for more than thirty
years as Sallie's Three-Flour--and intend to continue doing so.
The instructions below presuppose that you are familiar with bread baking techniques.
If that is not the case, you should put this recipe aside for another day.
| 2 c. milk |
1 T. salt |
| 2 T. sugar |
3 T. shortening |
| 1/2 c. brown sugar |
2 packages dry yeast |
| 1 1/2 c. whole wheat flour |
1/2 c. rye |
| 1/4 c. bran (optional) |
3-3 1/2 c. unbleached white (all-purpose or bread) flour |
- Warm together the milk, salt, sugars, and shortening.
- In a large mixing bowl, gently stir together the whole wheat and rye flours, the yeast,
and, if you're using it, the bran. Add the warm milk and mix thoroughly. Continue to mix
as you add the white flour, one cup at a time, until the dough is ready for kneading.
- Knead for 5-8 minutes. Set the dough ball down in a lightly-oiled bowl. Cover the bowl
(we use clear wrap and a large platter, but a damp paper towel works fine), and allow the
dough ball to double.
- Punch the dough down, split it in half, and shape two loaves. Set them into
lightly-oiled loaf pans, cover with damp paper towels, and let them rise for
45 minutes.
- Bake the loaves in an oven preheated to 375o for 40 minutes.
Remove from the pans and return to the oven (turned off) for 5-8 minutes to crisp the
crust. Remove from the oven and cool on racks.
2 medium loaves
Source: Sallie D. Cochran
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