• 1 tbsp yeast
• 1 1/2 cups buttermilk
• 2 tbsp butter, melted and cooled
• 2 tbsp sugar
• 1 tsp salt
• 2 cups bread flour
• 1 cup whole wheat flour
• 1/2 cup rye flour

Dissolve yeast in the sugar and a bit of the buttermilk. Blend flours and salt together.

Add remaining milk to yeast mixture. Add butter. Mix in flour.

Knead by machine for about 8 minutes or by hand for 10 – until dough is smooth.

Roll into a ball and proof until double in size – about an hour.

On a lightly floured board, form dough into a loaf and place into a well-greased standard bread pan.

Lightly cover and proof, again, until double in size.

Bake in a pre-heated 350°F oven for about 35 minutes – until top is nicely browned.

Immediately remove from pan and cool before slicing.