Dréibrout (three-flour bread)

Instructions

1. In a large bowl, mix the three flours, the yeast and the salt.
2. Add the honey, oil and lukewarm water, then mix until you have a smooth dough, stickier than a white bread dough.
3. Knead for 8 minutes on a lightly floured surface, until the dough is supple, then shape it into a ball.
4. Place the dough in an oiled bowl, cover and leave to rise for 1 hour 30 minutes at room temperature, until it has doubled in size.
5. Knock back the dough, shape it into a round loaf and place it on a tray lined with baking paper. Make a few cuts on the surface.
6. Leave to rise for a further 30 minutes, then bake at 220 °C for 10 minutes, then lower to 190 °C for 35 to 40 minutes.
7. Check it is done: the loaf should sound hollow when tapped underneath. Let it cool completely on a rack before slicing.