• 2 1/2 tsp yeast
• 1/4 cup water
• 1 tsp sugar
• 2 cups whole milk – room temperature
• 1/2 stick butter – softened
• 3 cups white flour
• 1 cup sprouted wheat flour
• 1 cup whole wheat flour
• 1/2 cup rye flour
• 1 tbsp salt
• 2 tbsp sugar

Mix yeast with water and sugar and proof for 5 minutes.

Add milk and white flour and blend on low speed with dough hook. Slowly add very soft butter, remaining flours, sugar, and salt.

Continue mixing for about 8 minutes. Dough should completely pull away from the sides of the bowl, but won’t pull away completely from bottom. Add water or flour by tablespoons, if needed.

Roll dough into a ball and place in a buttered bowl.

Cover, and allow to rise in a warm, draft-free spot until doubled. I use the microwave with a 2-cup Pyrex measuring cup filled with boiling water.

When doubled, form into two loaves, place in buttered bread pans, and allow to rise, again, until doubled.

Bake in a preheated 400°F/200°C oven for about 40 minutes, or until baked through and hollow-sounding when tapped.

Remove from pans and cool on racks completely, before slicing.