The names are getting a little ridiculous at this point, but I can't blame Bernard Clayton for running out of ideas/just using what he's given. You can't argue that naming a bread Three Flours Bread, when it does in fact use three different flours is misleading. The flours this bread uses are all purpose, whole-wheat, and soy flour. The only problem is that I couldn't find soy flour anywhere. I looked up some substitutes and it turns out you can use almond flour instead, so that's what I threw in here. I don't think I've made anything that uses this much almond flour so I didn't really know what to expect. It is definitely different when it comes to textures, but not so much when it comes to taste. It just tastes like a great whole-wheat bread, but the texture is hard to describe. It's sort of grainy, but really chewy at the same time. I actually really like how this bread turned out.
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