Bread: Three-Flour Bread

3 1/4 to 3 1/2 c. white flour

2 pkgs. active dry yeast

1 1/2 c. whole-wheat flour

1/2 c. rye flour

2 T. bran (optional)

2 c. milk

1/2 c. brown sugar (or 1/2 c. honey)

2 T. granulated sugar

3 T. shortening

Combine 1 cup white flour and next 4 ingredients.  Heat milk, sugars, 1 tablespoon salt (optional) and shortening.  Cool to lukewarm.  Add milk mixture to flours and mix.  Stir in enough remaining flour for a moderately stiff dough.  Turn onto floured surface; knead for 8 to 10 minutes.  Place in greased bowl; turning once.  Cover, let rise until double; punch down; let rise again.  Shape into two loaves; place in two greased loaf pans.  Let rise for 45 to 60 minutes.  Bake at 375 for 40 minutes.  If loaves brown quickly, put aluminum foil on top for last 15 minutes.  Brush tops with butter after baking.

Mrs. Jeff (Becky) Lehman

Our Swiss Pantry II

First Mennonite Church

1987