1-First, in a large bowl, combine the lukewarm water, sugar, and salt; stir until dissolved. This activates the yeast and sets the foundation for your dough. Next, sift the whole wheat flour, rye flour, and 3/4 cup bread flour with the yeast into the water mixture, then whisk until blended and let it rise uncovered for 3 hours, stirring once every hour until bubbly.

2-Using a dough hook, gradually add 1/2 cup bread flour until blended, scraping down the bowl as needed. Slowly add the remaining 2 cups bread flour, a heaping tablespoon at a time, allowing the dough to absorb it; this takes about 20 minutes. Add the canola oil and mix on speed 2 for another 20 minutes until the dough stops sticking, then let it rise uncovered until it doubles, about 45 minutes.

3-Grease the bread pans, counter, and your fingers with oil, then punch down the dough onto the greased counter. Divide it into two equal sections and place each in a greased bread pan, molding to the base with no gaps, and let it rise until doubled or nearly tripled, about 1 1/2 hours. Finally, bake at 360˚F for 55 minutes, brush the tops with butter right away, remove from pans, and cool on a wire rack to avoid moisture buildup. Serve warm with butter for the best flavor.