Three-Flour Braid Recipe

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. Yield: 2 loaves.

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