Colonial Grain Bread

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Colonial Grain Bread

This is a very light rye bread. Brush the tops of the loaves with melted butter after baking for a softer crust. If you can’t find pumpernickel and white rye flours, substitute medium rye flour. –Three Village inn, Stony Brook, New York

Yield: Makes 2 loaves.


  • 2 packages dry yeast
  • 6 tablespoons warm water
  • 2-1/4 teaspoons salt
  • 1-1/2 tablespoons lard
  • 1-1/2 cups milk
  • 3 tablespoons molasses
  • 1 tablespoon brown sugar
  • 1/2 cup pumpernickel flour
  • 1/2 cup white rye flour
  • 1/2 cup whole-wheat flour
  • 4 to 5 cups white flour


Dissolve the yeast in warm water and set aside. Combine the salt, lard, and 3/4 cup of the milk in a saucepan and heat until the lard melts. Set aside to cool slightly and add the yeast mixture. In a large mixing bowl combine the remaining milk, molasses, brow sugar, pumpernickel flour, rye flour, and whole-wheat flour. Add the melted lard, milk, and yeast and beat until smooth. (A mixer with a dough hook is ideal; use speed #2.) Add the white flour 1 cup at a time. Turn the dough out onto a floured board and knead about 10 minutes or until the dough is smooth and elastic. Shape the dough into a ball and place in a buttered bowl. Turn to coat well, cover, and put in a warm place until the dough is doubled in bulk. Punch down. Divide the dough in half, shape each half into a loaf, and place in 2 well-greased 9x5-inch loaf pans. Cover and let rise again until doubled in bulk. Preheat oven to 350°F. Bake 30-40 minutes or until loaves are brown and sound hollow when tapped.

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