3 Flour Bread Recipes

THREE-GRAIN BREAD

Three-Grain Bread image

My grandkids really like this hearty and satisfying bread-machine recipe. We all enjoy the loaf's crunchy crust and chewy interior. -John Reed of Lees Summit, Missouri

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds, 20 slices).

Number Of Ingredients 8

Ingredients

1-1/2 cups water (70° to 80°)
1/2 cup honey
1-1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
3/4 cup rye flour
3/4 cup cornmeal
2-1/4 teaspoons active dry yeast

Steps:

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 132 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

3 C BREAD

3 C Bread image

This sweet bread features carrots, coconut and cherries. That tasty combination ensures each loaf is a welcome gift!

Provided by Taste of Home

Time 50m

Yield 4 mini loaves.

Number Of Ingredients 14

Ingredients

2-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs
1/2 cup milk
1/2 cup vegetable oil
2 cups shredded carrots
1-1/2 cups sweetened shredded coconut
1/2 cup candied cherries, quartered
1/2 cup raisins
1/2 cup chopped pecans

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the carrots, coconut, cherries, raisins and pecans. Pour into four greased 5-3/4x3x2-in. loaf pans., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator.

Nutrition Facts :

3 FLOUR BREAD

3 Flour Bread image

Make and share this 3 Flour Bread recipe from Food.com.

Provided by Ozlem

Categories Yeast Breads

Time 2h20m

Yield 4 mini-breads, 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons sugar
3/4 cup water
1 tablespoon dry yeast
3/4 cup whole wheat flour
1/4 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon mahleb

Steps:

Combine sugar and warm water and then add dry yeast.
Combine flours, salt in a big bowl.
After the yeast has risen, about 10-15 minutes later, mix it with flours and also add olive oil.
Let the dough rise twice.
Divide the dough into 4 mini bread pieces and bake in a 400F oven.

GERMAN POTATO BREAD (KARTOFFELBROT)

German Potato Bread (Kartoffelbrot) image

This German potato bread recipe can be made from start to finish in just three hours. Pair this moist bread with soups, butter, and jam, etc.

Provided by Jennifer McGavin

Categories Side Dish Bread

Time 2h50m

Number Of Ingredients 7

Ingredients

2 medium (400 grams) potatoes, russets or mehlig-kochende
1/4 cup (60 milliliters) water, from the potatoes
2 teaspoons oil
1 teaspoon active dry yeast (can be instant yeast or not)
2 1/2 cups (300 grams) bread flour , plus more for kneading
3/4 to 1 teaspoon salt
Cornmeal, for dusting

Steps:

Gather the ingredients.
Peel potatoes and cut into 6 pieces each. Cook in unsalted water until tender. Drain, reserving the water. Place the potatoes back over low heat for several minutes, shaking the pan to steam dry, or ausdampfen . Cool and mash or rice the potatoes.
Dissolve the yeast in 1/4 cup (60 milliliters) of lukewarm potato water and proof for 10 minutes in a warm spot, or until bubbles form.
In the bowl of a stand mixer, combine mashed or riced potatoes , oil, and proofed yeast until smooth. Add the flour and salt and mix with the paddle attachment for 3 minutes on low. Switch to the dough hook and knead for 11 minutes. It will look like it is not going to become bread dough at first; just be patient.
Knead for a minute on a floured work surface, until dough is smooth and just slightly tacky. Place in an oiled bowl, turning once to coat. Cover the bowl and let the dough rise in a warm place for 30 minutes.
Heat oven to 450 F with a baking stone on the middle rack for 30 minutes to 1 hour before baking. Place an old baking pan on the bottom rack, ready for water to create steam.
Shape dough into a boule, or round loaf, by flattening slightly, then pulling the edges together and pinching closed. Place the loaf, seam-side down, on a floured, cloth-lined bowl. Fold the edges of the cloth over the loaf and let rise for 20 to 30 more minutes.
Unmold the bread onto a peel or the back of a cookie sheet dusted with cornmeal , seam-side up (seam-side down produces a smooth-topped loaf). Shove the loaf onto the baking stone in the oven and close the door, quickly.
Bake for a total of 45 to 50 minutes, or until internal temperature is 190 F. Use steam in the first 5 minutes. Cool bread for 20 minutes or more before slicing.
Enjoy!

Nutrition Facts : Calories 138 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 181 mg, Sugar 0 g, Fat 1 g, ServingSize 1 loaf =10-12 servings, UnsaturatedFat 0 g

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