Threebread

Threebread is a term used in baking to describe a loaf that incorporates three distinct doughs or three types of flour within a single loaf. The approach is used to combine different flavors and textures, yielding a loaf with layered or variegated crumb.

One common method involves preparing three separate doughs—each made with a different flour or fermentation style—then shaping and baking them together so the finished loaf carries visible bands of color or texture. An alternative is to create a single dough that includes three different flours or mix-ins, then perform a fabrication technique such as folding or rolling to create a tri-partite crumb.

Crumb and crust characteristics depend on the method. Layered, tri-dough loaves often display distinct layers or marbling, while blended three-flour loaves yield a more uniform crumb with subtle tonal differences. Successful threebread requires careful handling to ensure the doughs ferment compatibly and proof to the proper rise.

Origin and use: Threebread is not a standardized recipe but a category observed in artisanal baking and experimental home kitchens. It has been explored in baking literature and online communities as a way to showcase regional grains, fermentation practices, and flavor combinations.

Variants may include the tri-dough loaf, three-flour marbled bread, or stacked three-tone bread. While popular in craft contexts, threebread remains a niche technique with broad customization possible according to available grains and dietary preferences.