Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took honorable mention in the State Journal’s yeast breads category in 1983 and was submitted by Donna Masar of Green Bay.

Three flour bread

6½ to 7 cups white flour

3 cups whole-wheat flour

1 cup rye flour

½ cup brown sugar

1 1/3 cups instant dry milk

2 tablespoons sugar

1½ tablespoons salt

4 packages dry yeast

6 tablespoons shortening

4 cups hot water

In a large bowl, place 2 cups white flour, whole-wheat flour, rye flour, brown sugar, instant dry milk, sugar, salt and yeast. Stir all together. Top with shortening. Add the hot water. Beat with mixer at low speed for 30 seconds, then at high speed for 3 minutes. Remove beaters. Add the 4½ to 5 cups white flour gradually and mix with large spoon or hands until stiff.

Place dough on lightly floured surface and knead 8 to 10 minutes. Put dough back into bowl and cover with towel. Let rise in warm area until doubled in size, approximately 1½ hours. Punch down. Let rise 10 minutes. Divide and shape dough into 4 loaves and place each in greased bread pans. Let rise 45 minutes. Bake 20 to 25 minutes at 375 F and then 15 minutes at 325 F.

Yield: 4 loaves.