My Tri-Flour Bread

2 Cups of buttermilk (room temp or slightly heated)

1 t salt

1 T molasses

1 T yeast

1 1/2 cups whole wheat flour

1 cup rye flour

2 to 3 cups (or more)white or unbleached flour

Mix buttermilk, salt, molasses, yeast, wheat and rye flours.

Allow to 'sponge' for an hour or longer.

Gradually blend in white or unbleached flour until you get a workable dough.

Allow to rise.

Shape into loaf and place on lightly greased baking pan. Allow to rise until doubled.

Bake at 400 for approx 40 minutes until loaf is golden brown.

I like to butter my bread as soon as it comes out of the oven and allow it to cool for 10 minutes or so before slicing.