Three-Flour Braid Recipe

Three-Flour Braid Recipe photo by Taste of Home

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Beautiful sliced or whole, this very pretty multicolored bread from Audrey Benson of Flagler, Colorado freezes well so you can enjoy it anytime of year. And the flavor? Great!

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Three-Flour Braid Recipe

Prep: 40 min. + rising Bake: 25 min. + cooling

Yield: 32 Servings

40 25 65

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-1/4 cups warm water (110° to 115°)
1/4 cup canola oil
2 tablespoons sugar
1 teaspoon salt
3-1/4 cups all-purpose flour
RYE DOUGH:
2 tablespoons molasses
1 tablespoon baking cocoa
1 teaspoon caraway seeds
1-1/4 cups rye flour
WHEAT DOUGH:
2 tablespoons molasses
1 cup whole wheat flour
WHITE DOUGH:
1-1/4 cups all-purpose flour
1 tablespoon butter, melted

Directions

In a large bowl, dissolve yeast in water. Add the oil, sugar, salt and 2-1/4 cups flour; beat for 2 minutes. Add remaining flour; beat for 2 minutes longer. Divide evenly into three bowls.
To the first bowl, add molasses, cocoa and caraway; mix well. Gradually add rye flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
To the second bowl, add molasses; mix well. Gradually add whole wheat flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside.
To the third bowl, gradually add all-purpose flour. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover all three bowls and let rise in a warm place until doubled, about 1 hour.
Punch doughs down. Turn onto a lightly floured surface; divide each in half. Shape each half into a 15-in. rope. Place a rope of each dough on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Brush with butter. Remove from pan to a wire rack to cool. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 120 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 79 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Three-Flour Braid in Country Woman January/February 1997, p22