Bread Machine Third Bread

Third bread gets its name from the three flours that share equal billing in the dough: rye, bread flour, and yellow cornmeal. It’s a New England descendant of anadama bread, the kind of multi-grain loaf early American bakers made when wheat was scarce and they had to stretch the flour bin with whatever was on hand.

The combination is more than the sum of its parts. Bread flour gives structure and rise. Rye flour adds that distinctive earthy, slightly sour depth. Cornmeal contributes a sandy, golden crumb and gentle sweetness. Honey ties everything together, feeding the yeast and giving the crust a deep amber color when baked.

It’s substantial enough to stand up to a thick smear of butter, smoked salmon, or a slab of sharp cheddar, and the kind of bread that makes serious sandwiches.

Pro Tips

• Bring everything to room temperature before starting (the recipe note specifies it). Cold liquids slow the yeast and you’ll lose the rise.
• Use very warm (not hot) water, around 110°F (43°C). Too hot kills the yeast; too cool and the dough barely rises.
• For two loaves, pull the dough after the second kneading cycle and shape into pans (the recipe spells it out). The bread machine bakes one loaf at a time, but the dough can be split for traditional pan-baked loaves.
• Let shaped loaves rise to a full double, about 45 minutes to an hour. Underproofed dough bakes dense and gummy.
• The internal temperature of finished loaves should hit 200°F (93°C). Tap the bottom of the loaf; a hollow sound means it’s done.

Variations

• Add 2 tablespoons of caraway seeds to the dough for a more pronounced rye-bread flavor.
• Replace honey with molasses for a darker, more old-fashioned anadama flavor.
• Brush the tops of the shaped loaves with beaten egg and sprinkle with extra cornmeal for a rustic finish.